u/Lando4987

So i kinda like using my Shapton 320 Pro or on some steels Atoma 140 for thinning. I like that I get a nice scratch pattern that reflects light evenly.

Those scratches are pretty coarse and seem to drag when cutting say an onion in half. It is like friction from the scratches that bind.

I would like the knives to slice and push cut freely with minimal drag and also do the best for food release that they can.

What in general works pretty well and looks decent? How do I go about it? Finish the whole side in one grit and what would that be? Use finer grits as i move closer to the bevel?

Not sure what to do in general

I try not to use the middle of my stones and every single time I get a low spot in the middle. I think some of it is big stones and quite a few shorter heavily curved blades. Think like hunting knives and pocket knives and even some of my kitchen knives. I try to use everything but the middle to keep the stones even but cant make it work.

I do have an Atoma 140 that makes it real easy to see the low spots just trying to not get them much in the first place.

Seems like it should be easy but it’s not for me.

Any advice or is it something we just have to live with?