Regardless of the brand of sharpener, all the different systems use the numbered grit for their stones or sharpening material. I'm wondering about the specifics for the numbers.
First, is an 800 grit stone from company X the same as an 800 grit stone from a different company? Or are all 1000 grit stones the same regardless of brand? And will an 800 grit in a natural stone be the same as an 800 grit of a man made sharpening material?
And what steps between numbers should be followed? Should you go 800, then 1000, then it seems the next is 1500. But why the jump? Is there much of a difference in grit between the 500 steps between 1000 and 1500 like there is between the 200 steps of 800 and 1000? Does that question make sense?
When sharpening knives, it isn't necessary to start over at 200 every time. I know that much. But when just touching up a knife's edge, where would YOU normally start? I was doing just this on a few knives and started at 600, then went to 800 and then 1000 and 1500 and ended at 2200.
And what would happen if you jumped from 800 up to 1500 and just skipped 1000 altogether?
But see, the jump between 800/1000 is closer than the jump from 1500 to 2200. Or is it when you move higher? Why isn't there an 1700?
Most brands of sharpening systems end around 2200 or 3000. Then they get into leather polishing strops. Are those necessary?
I'm mostly asking about kitchen knives. I did get my handy dandy 5 inch utility knife to cleanly slice paper.
Maybe I need to buy a microscope.
Which actually isn't a bad idea but would open up even more questions.
First, is an 800 grit stone from company X the same as an 800 grit stone from a different company? Or are all 1000 grit stones the same regardless of brand? And will an 800 grit in a natural stone be the same as an 800 grit of a man made sharpening material?
And what steps between numbers should be followed? Should you go 800, then 1000, then it seems the next is 1500. But why the jump? Is there much of a difference in grit between the 500 steps between 1000 and 1500 like there is between the 200 steps of 800 and 1000? Does that question make sense?
When sharpening knives, it isn't necessary to start over at 200 every time. I know that much. But when just touching up a knife's edge, where would YOU normally start? I was doing just this on a few knives and started at 600, then went to 800 and then 1000 and 1500 and ended at 2200.
And what would happen if you jumped from 800 up to 1500 and just skipped 1000 altogether?
But see, the jump between 800/1000 is closer than the jump from 1500 to 2200. Or is it when you move higher? Why isn't there an 1700?
Most brands of sharpening systems end around 2200 or 3000. Then they get into leather polishing strops. Are those necessary?
I'm mostly asking about kitchen knives. I did get my handy dandy 5 inch utility knife to cleanly slice paper.
Maybe I need to buy a microscope.
Which actually isn't a bad idea but would open up even more questions.
