Hello all, I'm new to the forum and was hoping you are able to clear up a couple of things.
I am a very keen cook and have been struggling with some james Martin knives for a few years. I have now decided to purchase a global ni set. After trying some other knives these felt the most comfortable, also I love the design.
Anyway I'm just looking for some advice on how to keep the edge of the knife and then the process once they do need sharpening.
From what I've read before and after using the knives I should do a couple of passes on my ceramic smooth rod. Is this about right? I am also getting a leather strop so I wasn't sure if using the strop is better to use than the rod.
When it does come to sharpening the knives I have a couple of Japanese water stones. 400-1000-6000. I doubt the 400 would really be needed but I'd imagine I'd go through the 1000 and then finish on the 6000. Now normally this is where I would stop but after a little research it is then better to steel or strop the knife. I will have either a leather strop or a smooth ceramic steel, which is best to use after the 6000? I would have normally thought the ceramic but I'm reading that the ceramic is equivalent to a 1200grit and seems pointless following the 6000 with the ceramic. I'm also reading that the leather is about 12000 grit so is probably my best bet.
If you are able to help me have the correct order for sharpening and also advice on what if anything should I be loading the strop with.
Again I have the global ni knives and I am a home cook so just normal use.
Also just ordered a beechwood end grain board, I believe this is a good wood for helping to retain the knives edge but your confirmation would be great.
Thanks in advance