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If I have to work on big chips I get out a #320 shapton, will take too long with my #1000. What grit you using?
Fbrig-
skerper 180 / 600 like this - but it doesn't feel as abrasive as you might expect for those grit numbers:
https://www.skerper.com/en/pt/-basic-combination-sharpening-stone-180-600.htm
ChasnotRobert
here's a close up of the edge of one of my knives - it's a Henckels that I've had fotlr quite a few years. Apologies for the not great phone pic.
i've been sharpening it on a fairly course stone, but it doesn't feel like i'm making any progress on taking out the various chips and roughness (should have taken a pic before i stared but didn't think of it - it's only had maybe 15 mins work on it so far).
do i need to get this sorted out on an abrasive wheel or should i just plod on with my seemingly ineffectual sharpening?