Peter's recent post about his seemingly sharp knife seeming to "cleeve" things struck a nerve with me as I had recently sharpened all the knives in my everyday use block and several, afterwards, while seemingly sharp, had that cleeving feeling while cutting carrots and other veggies. Today I thinned the blades on the problem knives and worked my way through the stones. The result - success they all now not only felt sharp, but glided through carrots and anything else I cut.
My question is how often do the pro chefs here thin the blade as opposed to maintaining the blade. Also when tuning up a blade what stone do they start on and how fine do they go? I have Shapton Pro 320,1000,5000,8000 and have just ordered a 2000 and a 12000. Sometimes it seems like starting with the 5000 is too fine, but maybe 1000 is too coarse and will result in needing to thin again soon. Sharpening neurosis!
Also, when thinning, do you thin on a 220 and 320, and then just start your primary bevel with a 1000 or do you polish up the secondary before cutting the primary? [img]/ubbthreads/images/graemlins/confused.gif[/img] Help me please before I sharpen again!