new knife

[tommy the cat]

Well howdy all. First post so go gentle!
Just got my first mora and are quite pleased although not as sharp as I thought it might be.Got a chefs steel and access to wet and dry (and read the post on £5 sharpening) What grades should I go through considering the blade is good and just in need of finishing? Do I need to put anything on the blade to protect it (vinegar etc its the carbon mcthingy one.) Thanks in advance I have really enjoyed the site since finding it recently. D

 

[leon-b]

welcome to bcuk if you strop your knife on a leather belt it will remove the burr and make it sharper
leon

 

[British Red]

Hi mate,

240, 400, 600, 1,500 then leather loaded with green buffing compound works very well

A wipe with some oil (cooking oil is fine) is all your balde wants

Red

 

[Draven]

Hi mate,

240, 400, 600, 1,500 then leather loaded with green buffing compound works very well

A wipe with some oil (cooking oil is fine) is all your balde wants

Red

What he said
Personally, I wouldn't use a chef's steel. Ever

 

[tommy the cat]

Just out of interest using the steel would be in the same way as the instructions say for the wet and dry?

 

[British Red]

I would use the steel right at the end just to remove the "wire" mate - theres some diagrams showing how. Use the steel instad of the leather belt in a strop motion

Red