Originally Posted By: SeaDNA
Just out of interest Doc - did you get your knife that sharp (as shown in the video) with just the red belt (200 grit) or did you progress through a few grits and finish with the honing purple belt? Just got mine and am wondering what people do in practice to get the razor sharp edge. The video shows going from 200 grit to the honing belt but that seems like a big jump to me.


I used the red belt to re-establish a new base angle on the edge. The red one is quite capable of removing a considerable amount of metal.

Then it was onto the purple belt.... which after a dozen knives now looks grey and hardly feels like there's any abrasion left. But it's definitely still doing something.

Lovin' the well equipped working kitchen turned surgical suite.
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The Keen Eye MD
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