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Sargent_Dan_

You will not ruin any stone using any particular kind of knife on it. Why, I'm curious, are you looking to spend so much on your next knife? It sounds like you are very new to this. For most, it's a good idea to get less expensive stuff to start. Experiment, find what you like, then invest further if you so desire. I assume you're wanting a super nice kitchen knife? You can get absolutely top tier performance for $200-350 easily


oxbit

Thanks mate! Yea you are correct I am looking to start on the cheaper items before upgrading. I also believe you are correct on the second half of your comment. 1k might be a bit much to spend on a knife. After watching some videos on YouTube I think by the time I am able to get a solid edge I’ll know more about knives and be able to make a more intelligent and informed decision on what to buy.


Sargent_Dan_

Head on over to r/chefknives and take a look at the getting started guide in the wiki


JuniperGhosts

Came to say all of this. I had a king 1000/6000 and a Tojiro DP 240mm last me 3 years before I upgraded and I really didn’t even need to. I still have the Tojiro and use it regularly at home and it’s my travel knife for others to use as it’s easy to maintain and replacement cost if it gets damaged is low


bigeddiespaghetti

You could practice on the really beat up one but if it’s in the condition you’re describing you’re going to need something a lot more coarse than the 1k side of that King combo stone to fix it up. 1k is a good medium grit to get a good, toothy edge but way to fine to fix larger nicks and a fucked profile. 220 or 300 would work on the Wally World beater, a 400 may even be too fine and you’d be miserable by the time you were done. Use the King for your $50 dollar knife and practice making that as sharp as you can on the 1k side first. The 6k side is in the polishing realm and if you don’t know what you’re doing you can dull the knife with it.


oxbit

Hey thanks for the advice / feedback! It was very helpful and informative.


-Lumpy-Space-Prince-

When I was learning I practiced a lot on old hickory knives. Good 1095 carbon steel and super jacked up grinds from the factory. Sharpened, polished, rehandled, and gifted away. They are dumb cheap on Amazon.


iwerbs

I’ve practiced on an Old Hickory knife I bought from a thrift store - I was surprised just how hard that 1095 steel was!


Ok_Astronomer6442

Butcher of 15 years in Australia here, I own one of these, if you know what you are doing this is an excellent piece of kit, I used to use one and bone 50 pigs in a day and still shave hairs after


mad_method_man

if the edge is messed up, you need a low grit (like a 220) to reprofile the edge the higher grits see a lot less use if you properly grind the low grits if you do use your high grit to reprofile, you will ruin your stone, because you're going to be grinding for hours. i reprofiled a 2.7 in. knife with a 1000 grit stone once. 4 hours.