100% disagree.
Using a $40 Forschner chef knife to break down 20 lbs of veg or $35 Forschner Butcher knife to break down a 25lb brisket - good luck with your method unless you're resharpening every 5 minutes.
Yes. I do have $300+ Japanese zdp, Super Blue and VG10 knives but when I do my sharpening routine, all of my knives get the treatment. Only difference is fewer stones used and no final polishing.
Pity you if you're doing anything more than cutting some celery, lemons or zucchini. Even cutting a couple onions is torture without a properly sharpened knife.
You can disagree all you want but that does not make what you say sensible, reality or factual.
You said>>>
"Once you get the hang of these, knife sharpening becomes very straightforward as long as you have a few water stones.
Over the years I've bought the 100, 200, 400, 800, 1500, 3000, 8000 grit Shaptons which are my favorite.
Then you need the diamond flattening stone which is a must.
But using the wedges, gets you the edge and the angle that you want. Also, if you have one-sided or right/left knives, the wedges also solve that problem."
So.. According to you for a simple knife of only tens of dollars expense a person needs these grit of Shaptons sharpening stones which cost in Canada from $70 each to $126 for each stone. I am going to go out on a limb and estimate the 7 stones to cost ~$490 to $800 Canadian for the set of 7 stones.
100
200
400
800
1500
3000
8000
Then a diamond flatting stone is a, "Must." How much is that in $$$?
Plus the wedges are required because all of this system is very complex, technical, requires time and energy to learn to use it and understand it etc.
How much is that in $$$?
You are not making good common sense.
You apparently are in the fantasy of the knife shaving sharpening shaving sharp rabbit hole and now are attempting to dictate to me and all here about the only way to sharpen a edge and you are assuming a stance of authority here on knife sharpening.
I bought the Henkel's 8 inch chefs knife for only $70 and I bought the carbide knife sharpener for $30 Canadian dollars. I stroked the blade 8 times through the carbide edges and now the chef's knife sails right through all veggies, meat and a cardboard box now with no real effort required.
Lets see some more cool gear here!
