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Cookware

Having problems

Vicv07 | Aug 22, 201110:53 AM     8

ok another problem with knife sharpening. I started using a cheap combo stone from Canadian tire. I can actually get them decent sharp. Then I bought a lanky guide rod system and it works decent for pocket knives if they're carbon but removes stainless so slow it's a waste of time. I've read Japanese water stones work fast and well. So I bought a naniwa 220 Superstone and a king 1000/6000 combo. I'm pretty decent at holding a consistent angle. So I tried sharpening my already pretty sharp santoku on the 220. It does nothing. I spent about an hour sharpening just one side and never raised a burr. What is going on? I'm about ready to give up on doing this myself. Thanks for any help

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