Quote Originally Posted by MisterMoo View Post
Ah - but why not?

This could be a reason why not. Seems like any drawdown device (like a Chefs Choice) would necessarily run striations parallel, rather than perpendicular or diagonally, to the edge. Nearing the microscopic level I would expect to see an edge that is doomed to fold.
And to follow up with that thought, I've not detected any perceptible burr at the edge that wasn't ameliorated by my ceramic hone. I can state categorically that I can make my carbon steel, 1885 Henckel Twinwerks steak knives razor sharp. But can I make a razor "razor sharp"? That's today's imponderable.