Hey Chef Talk! I've recently cut up an old piece of metal into a knife shape and polished it all up, and I was wondering as how to get a nice edge to it, seeing as i don't have any of the coarser stones, such as 200-600 grits. So what could I possibly do do get that basic edge? I do have a 1000 grit whetstone, if i ground on that long enough would it do the work? Any ideas?