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Whestone and German Knife

Discussion in 'Kitchen Cutlery & Tools' started by vadimk, Mar 23, 2019.

  1. vadimk

    vadimk

    9
    Mar 23, 2019
    Hi,
    I have a Suehiro 1000/6000 whetsome for my japanese knives and i was wondering if you use those whestome for german knives sharpening (like zwilling pro ?) i read somewhere but can't find the link that it's harder to sharpen those german ones ? is that true ?

    Thanks

    Vadim
     
  2. Ourorboros

    Ourorboros

    210
    Jan 23, 2017
    Traditional European knives are softer than Japanese knives. Any whetstone that can handle your J-knife will be fine for German.
    With softer steels you may get a gummy sensation on the stones, depending on how fast the stone sheds grit.
    That said, I find that European knives are a great reason to break out my novaculite or blues/coticule. But that's just because I like those stones.
     
  3. KnifeRep

    KnifeRep Gold Member Gold Member

    166
    Nov 5, 2018
    You could skip the 6000 and just steel and strop after the 1000, unless you want scary sharp. My personal gauge and sales training tells me most German forged knives are 54-56 HRC, some will go to 58, Friedr. Dick's fully forged Premier line is and it gets a bad rap for being hard to sharpen, but their edge retention is great; I have two old French knives that are in the 60-61 HRC range, hard as snot, but a great edge once worked to death..., but those knives are few and far between in today's new European made knife market, even the cobbled French stuff.
     
    Last edited: Mar 24, 2019
  4. vadimk

    vadimk

    9
    Mar 23, 2019
    Thank you very much
     
    KnifeRep likes this.
  5. milkbaby

    milkbaby

    503
    Aug 1, 2016
    I agree that the softer stainless steel knives can work great with just sharpening on the 1000 grit side of your stone.
     
  6. Bob6794

    Bob6794

    Apr 21, 2013
    Sharpening is all about preference and what works for you. The goal is a fully apexed edge free of defects, doesn't matter much as to how you get there so try what you have on your knives. If you don't like it change your setup or technique a little.
     
    Last edited: Mar 28, 2019

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