Some weeks back, I sharpened my wife's chief knife on a Norton 4/8k waterstone,. The stone is almost never used. She commented on it being sharper than ever.
A few weeks later, she had trouble cutting a tomato with it. Said she had to go further up the blade to cut the tomato. The edge looked ok to the eye.
So I ram the knife over the medium sharpmaker stones at 40 degrees. Time will tell if this is preferable. I use oil on sharpmaker stones.
I decided to use one sharpmaker fine stone flat, like it would be stored, on a smaller knife. I think I like it better flat than the v configuration. Perhaps I have better mussel memory for horizontal stones.
Do any of you have ideas about better processes?
What I used to do is a few strokes on the fine rods in v configuration every week, and that worked for a year or 2. I am thinking that the edge got fatigued and broke down.
We have Wusfhoff knives in this case. She favors them over the others.
