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Cookware

Sharpening / Stropping to Make a Chef's Knife Razor Sharp

hellskitchen6 | Dec 29, 201707:32 AM     19

Happy (almost) New Year, and greetings from a very freezing Midwest.

I've been researching and (hope to) get into knife sharpening a bit more that I already have. Just have a 1000 grit stone that is perfectly serviceable now. But want to take it to next level!

Came across this video today and have seen a couple like it over the years:

https://www.youtube.com/watch?v=nSo45...

That is sharp! Slicing a tomato thinly with one hand horizontally without holding the tomato. wow.

Question for the CH knife sharpening experts out there is - if I were to go to the Nth degree and progress from 1000 > 5000 > 10000 grit stone and then even leather strop, would I be able to replicate this video with a thicker german knife (wusthof / henckels), or is this type of creative knifework with the tomato only really possible with a thinner (japanese style) knife etc?)

Thank you!

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