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I'm quite happy with my setup. Bought a atoma 140 to flatten my stones. Got my knives super sharp. I have a question though, when do you move on to the next stone? You raise a burr on both sides and then you move on to the next stone? So that means you do one side, then the other and then...

I shall get a decent sharp edge on it, I'm convinced :rofl2: thx though I just did the stainless just to get used a bit to the movements, as initial practice.

watched the youtubes of jki and practiced a bit with one of those soft amefa knives. Should get all the stuff to decently sharp/hone with the stones not moving and not make a mess, tomorrow. Will see what happens on one of those carbon knives. Wasn't able to raze a burr on that soft knife...

I don't really want better knives, these are already way better then what I ever had before. Bought the stones second hand as well.

Thx. Got the carbon no stainless ones :D

So, got my Robert Herder santoku and parer in. Bit weird as the santoku doesn't weigh anything :) But how do you sharpen these? The micro bevel is almost not visible, even with the marker trick. Would it be a good plan for me to put a symetrical 15 degree bevel on both sides as a beginner...

price :razz:

Right, things are ordered :D Robert herder santoku (the 52 euro one) Sabatier chef's knife 20 cm Robert herder parer Victorinox bread knife Two cutting boards, one big one of rubber wood, one hard wood smaller one Naniwa specialty stones, 220, 1000/3000, 5000 Magnetic strip to hang...

Thank you guys for your help. You've taught me a lot of info, which I'm thankful for. I can be hardheaded, I know that. I want to know every bit to make a decision that I'm gonna have piece with spending that amount of money. I've made a two sided strop myself. From soft leather and I have two...

Thanks. That's what I already do idd, helps a lot. The 800 3000 combo, will that also work good on kind of blunt knives? And on thinning? Or do I need a more coarse stone for that? Or maybe a 600 3000 combo or 400 3000 combo? How about thinning? The specialty stones not good enough...

tried sharpening my blades on my leatherman on the lansky. For the serrated blade, couldn't find the angle, decided to freehand it with the serrated blade stone of lansky, went alright. The normal blade , same problem, tried same solution, didn't succeed at it very much. Can you guys point me...

Ok. I will get a sabatier chef's knife then.

:biggrin: Does the yatagan deal with rock choppin fresh herbs and garlic :)

The stones in combination with the basic setup you describe already surpasses the budget that I'm willing to spend/that I think is worth it. I started this venture with the fact that I wanted to get rid of blunt knives. Thought sharpening myself was a good option. Discovered my lansky sharpening...

Getting expensive :( Too expensive to decide to throw in as well. On usage, Want a chef's knife for rocking (garlic or herbs), Santoku because I like the feel of it for some situations, slicer to cut meat. The slicer will be used only on meat. The santoku and the chef's knife on everything...

would a combination of two of those stones do? 50 bucks for 4 different grits?

a combination of these any good? https://www.knivesandtools.nl/nl/pt/-skerper-basic-combi-watersteen-180-600-svsh001.htm https://www.knivesandtools.nl/nl/pt/-skerper-basic-combi-watersteen-1000-3000-svsh002.htm https://www.knivesandtools.nl/nl/pt/-wusthof-keramische-wetsteen.htm...

No need for coarser stones?

? aren't the other knives good knives? i find your reply confusing your reply suggests that among those knives, at least the victorinox is ok , the rest suck.

Alright, currently chose these knives to buy: https://www.knivesandtools.nl/nl/pt/-robert-herder-santoku-pruimenhout-1840-625-040002.htm or https://www.knivesandtools.nl/nl/pt/-robert-herder-lignum-3-hrc-60-santoku-mes.htm...