Love your channel, Stefan! Thanks for all the instruction. I have gotten so much better learning freehand sharpening from watching your videos. Had a question for kitchen knives. I am sharpening some dull Chicago Cutlery knives that my mom has. I got it super sharp using my DMT coarse diamond. Didn't know if I should refine with higher grits or leave it with this toothy sharp edge. I have a DMT extra fine, India combo, soft Arkansas and hard Arkansas. What do you recommend I do from where I stopped?
@@swapnilmule3922 It depends on the type of knife and the product line. If we are speaking about 8 inch slicer or a chef's knife the blade stock in both is close enough as the thickness behind the edge too. Blade finish and handle material in Victorinox knives is better, the price is higher too.
Love your channel, Stefan! Thanks for all the instruction. I have gotten so much better learning freehand sharpening from watching your videos. Had a question for kitchen knives. I am sharpening some dull Chicago Cutlery knives that my mom has. I got it super sharp using my DMT coarse diamond. Didn't know if I should refine with higher grits or leave it with this toothy sharp edge. I have a DMT extra fine, India combo, soft Arkansas and hard Arkansas. What do you recommend I do from where I stopped?
Send me some beer mate 😁 looks good n sharp
Time to clean up my washita. I've got lots of time now 😁
both side angle have huge difference
I always feel hard to sharpen the belly/curve of german style knives
Do not worry I still screw up from time to time...
What angle are you striving for with a Tramontina?
What kind of Washita stone is that?
Unknown from a flea market.
Hi
Which knife has better steel? Tramontina or Voctorinox?
On paper victorinox but in real life day to day use you won't feel difference.
@@stefanwolf88
Thanks I was expecting real life experience only.
I have used both for very little time...I think victorinox is little thinner behind the edge. So it cuts little better than tramontina.
@@swapnilmule3922 It depends on the type of knife and the product line. If we are speaking about 8 inch slicer or a chef's knife the blade stock in both is close enough as the thickness behind the edge too. Blade finish and handle material in Victorinox knives is better, the price is higher too.
Hi