I'm looking for the best way to sharpen knives like this one: https://www.windmuehlenmesser.de/produkt/klassiker-benelux-rotbuche/
As it is important to keep the dünnschliff, I've experimented with hand sharpening, on the top and on the side of the stone (SG-200) graded at 1000. I keep the blade to the stone and put a little bit more pressure on the edge side. The result is only so-so. Perhaps the diamond stone (fine or very fine) would yield a better result? And what about using the MB-100?
Questions, questions. I hope someone can help😀
As it is important to keep the dünnschliff, I've experimented with hand sharpening, on the top and on the side of the stone (SG-200) graded at 1000. I keep the blade to the stone and put a little bit more pressure on the edge side. The result is only so-so. Perhaps the diamond stone (fine or very fine) would yield a better result? And what about using the MB-100?
Questions, questions. I hope someone can help😀