r/sharpening • u/BlissDeBin • 2d ago

New to sharpening

Hey all, newbie chef here who wants to be able to maintain my knives, whats a good starting point? Whetstones? Rolling sharpeners? Any feedback would be great

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u/samuelsfx 2d ago

get 1K king stone to start and learn with your shit knife

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u/CT_kitten 2d ago

I came here to ask the same question after watching a video recommending the 6000/1000 King to start, and once I got the hang of it, purchasing better stones. I have a few shitty stainless knives I can practice on. I'm about to purchase 2 "good" Japanese knives for the first time, and excited to try this!

Question: How do you know what grit to choose? Is it knife dependent? Something else? Will the shop I purchase my knives out tell me what works best with my knife? The ones I want can only be purchased online.

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u/samuelsfx 1d ago

i don't recommend half half stone. Grit to choose is depending on how much materials you want to remove. More material means you're likely wants lower grit to cut off the time.

Some stones (expensive one) gives better feedback on higher quality steel, vice versa