Thread: First SR test run shave.

Originally Posted by Deerhunter1995

you have RAD already wow your gonna love this site then it has the cure(more razors for sale)

I have something more serious than RAD - generalised BAD disorder.

I have resisted collecting swords, but that's mainly because the La Tene blades I want go for tens of gorillas or more.

Originally Posted by Pauly

I was going to get the stones sooner or later anyway for my knives as I am a chef by trade.
...snip....

In the back of your mind know that the Chinese 12K hone
can very much improve the smoothness of a kitchen edge.

There is no need to hone down to 12K.... Just
correctly sharpen your kitchen knife then give
it a short visit on the C12K....perhaps with a very
slightly elevated spine to get a micro bevel effect.

The C12K is the only fine hone I know that is hard enough
that a knife edges does not dig in and grab.
A barber hone also works wonders on kitchen knives.

Originally Posted by niftyshaving

In the back of your mind know that the Chinese 12K hone
can very much improve the smoothness of a kitchen edge.

There is no need to hone down to 12K.... Just
correctly sharpen your kitchen knife then give
it a short visit on the C12K....perhaps with a very
slightly elevated spine to get a micro bevel effect.

The C12K is the only fine hone I know that is hard enough
that a knife edges does not dig in and grab.
A barber hone also works wonders on kitchen knives.

Thanks,

That is good to know. I max out on a Naniwa Chocera 6K at the moment so it isn't as if my edges are blunt and there is a practical limit on how sharp you want to take a kitchen knife ... but there is a little part of me that knows I can get them sharper still. For me with kitchen knives the most important thing for functional sharpness is to use a slick hone, not a grooved steel, I use a ~1910 F Dick smooth steel and it does the trick, but a good modern glass hone will work just as well.

I'm not a believer in micro bevels, but some people love them.

Originally Posted by Pauly

Thanks,

That is good to know. I max out on a Naniwa Chocera 6K at the moment so it isn't as if my edges are blunt and there is a practical limit on how sharp you want to take a kitchen knife ... but there is a little part of me that knows I can get them sharper still. For me with kitchen knives the most important thing for functional sharpness is to use a slick hone, not a grooved steel, I use a ~1910 F Dick smooth steel and it does the trick, but a good modern glass hone will work just as well.

I'm not a believer in micro bevels, but some people love them.

Maxing out with a Chocera 6K should result in a gosh sharp kitchen knife.

In my mind, there are two types of kitchen knife sharp for meat.
One slices through silver skin and tendon and the other is smooth
and can slide along and remove silver skin and tendon with minimal
waste.

Your Chocera 6K edge may give you an edge such that you can
do both by adjusting the angle. Chocera hones are top drawer....
if money was no object I would be auditioning a full set of them now.

For kitchen knives, folks that live in the common coarse, medium,
fine bench stone world the Chinese 12K could transform a slicer to
a smooth slider... for minimum bucks.