Knives Stainless Steel Knife Sharpener

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


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 40

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

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?

Want to stay up to date with this post?

Recommended From Chowhound