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Wow, didn’t even know such a thing exists. I bet the results are amazing.
I’ve been using Shapton 1000 and 4000 stones for sharpening, and a Global diamond sharpening steel to maintain the edge between sharpening.
At home I have a nice little collection of Globals, but at work (I work as a chef) I use Victorinox fibrox handled knives for everything. I probably use my pastry knife for most cutting jobs, lol.
hollow__legs
I recently acquired a Wicked Edge bench kit. Goes down to 1000 grit and seems relatively infallible.
Over the last few days I’ve done all my kitchen knives bar the long Damascus carver which (as rarely used) I assumed would be sharp.
Properly shocked when I went to use it on a lamb roast (early Christmas dinner). Was like a bludgeon compared to the other knives I’d sharpened. Carved with a chef’s knife instead.
Spendy kit for sure - but results speak for themselves. Previously I thought the carver was excellent.