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Knives Stainless Steel Knife Sharpener

Why can't I sharpen my knife like a factory edge

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Cookware Knives Stainless Steel Knife Sharpener

Why can't I sharpen my knife like a factory edge

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ukjason | | May 6, 2013 07:41 PM

So I have a 1000 grit Whetstone which I soak for 10-20 mins in water to get all the air out. I lay down a dam cloth so the stone wont move, then I proceed to sharpen. To sharpren I hold the knife edge at a 15 degree angle and with my three middle fingers starting in the middle of the knife push it back and forth and equal number of times. As i move up and down the knife edge i check part that im sharpening to make sure it matches the whole length if the knife edge. then i turn it over and repeat the process on the other side of the knife. Now I think it pretty sharp but todat I just received my Fujiwara High Carbon Steel FKH-2 Petty 150mm and holly shit that is a sharp knife make my old knife seem dull. So my question is what am I doing wrong and can I achieve this lever of factory sharpness at home?

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