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TOPIC: Kitchen Knives

Re: Kitchen Knives 1 year 11 months ago #5303

  • ApexGS
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I can also give some good feedback on the 1000 grit edge, I favor the same for my carry knives and the like. Like I said in my other topic, the wear in on the stones really starts to improve the finish in only a couple weeks' worth of sharpening use. I use the strops a lot, certainly, but mostly for experimenting with polish and to see what's possible. The ol' 1000 grit edge is quite the workhorse though!
Your friendly neighborhood gunsmith!
- Tom
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Re: Kitchen Knives 1 year 11 months ago #5305

  • Braveheart
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Many thanks for your replies. That certainly helps.

Looks like the general consensus is 1000 Grit stones for kitchen knives.
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