My journey down the edged-steel rabbit hole has included a meander through the various methods of knife sharpening. I started with a knockoff Lansky system, sidestepped to a Smith’s diamond-steel and ceramic set, and finally took the plunge into Japanese waterstones.
Boy did I have a lot to learn. And boy do I still have a lot to learn! I’m not impressed so far with the abilities of the 1200 grit waterstone shown here, because at my limited skill level it doesn’t seem to do anything that my 750-grit diamond steel doesn’t already do more easily.
I like the super-fine polishing of the 6000-grit stone, but I wish somebody had told me that it doesn’t work as well until you dress it with the little (and not included) Nagura stone first. I wasted a lot of time before figuring that out.
Without any particular expertise on my part, these waterstones have significantly improved the sharpness of my sheepsfoot CRKT Tuition, and fully restored my Mora 748 to its almost-mythical factory sharpness. My novice efforts haven’t been able to improve much on the edge of the Benchmade 300 Axis. I’ll try the Benchmade again someday, after I’ve used it on several cheaper knives first. For now it’s acceptably sharp, and much sharper than when it was new.
As always, your tips and tricks are greatly appreciated.