Cookware 18

Water stone(s) for a beginner sharpening a really dull knife

achilles007 | Jan 10, 201205:07 PM

My father has kitchen knives (Chef's knife, boning knife, etc.) that he has used for well over 30 years that for some reason he is indignant to sharpening. As a result some of them are dull and some have minor knicks in the blade.

I cant afford the edgepro, so as a beginner with a limited budget I would like to try free hand sharpening with something that would really help me in putting a sharp edge on these knives. What types of stones and stone number grits should I look into?

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