It's funny because while I was sharpening that knife I was thinking to myself how it sure does feel more challenging to sharpen this Mercer than it does my Japanese carbon steels. I've decided to keep the Shibata 240mm. I like the profile a lot...so I just need to step up and refine my skills like you said. It’s just a tool anyways…it’s not going to the Smithsonian.stevem627 wrote: ↑Thu Apr 04, 2024 11:24 am I actually found sharpening knives like Mercers was originally quite frustrating since I thought I should use high grit to get them really sharp....
Sharpening better steels will be a necessary step forward and you can certainly do it. Don't get rid of a knife since you're afraid to try sharpening it...just refine your sharpening skills. It's not hard to get better, you just need some experience. I think perhaps your could learn nicely on a smaller knife, but eventually you will need to move up. Soft gummy stainless knives make you think you are worse at sharpening than perhaps you are.
Also, I think the one thing that gave me an AH HA moment was learning to reduce pressure while sharpening. The move up in grit means you need less pressure each step.
I'm working hard on refinement. I pay close attention to my mechanics, seeing and feeling the angle, the sound and tactile feel. I can't slice through paper towels like some, and can't split hairs, but luckily I get results that cut food. I practice with both hands and do both edge leading and trailing. So, I'm getting there. I've just never sharpened quality PM steel such as SG2 or ZDP-189. My knives are all White & Blue, except for a 210mm gyuto Ginsan and 240mm gyuto SG2.