Thread: I have a sharp fetish

Originally Posted by Euclid440

"Yeah I'm trying to find the sweet spot. While the .25 micron was crazy sharp. It wasn't as comfortable coming off the natural with hakka tomo."

Just trying to help, you, with your harshness issue.

You guys did. Helped me see I was overdoing it with the loaded balsa and l leather.

Originally Posted by tcrideshd

Wow my kitchen knives do just fine at 1000 grit and maybe some leather, none of my vegetables have ever complained that they wernt sharp enough, not splitting atoms with a kitchen knife. Why not just use a feather DX with the super pro blades to cut your tomatoes? Tc

the same reason I'm not settling for a cartridge razor.

My tomatoes are cut just as slick as yours! Tc

Originally Posted by tcrideshd

My tomatoes are cut just as slick as yours! Tc

Doubtful. But we all have our hobbies. I like fancy carbon steel kitchen knives. Part of the upkeep is keeping up their appearance and contrast between core and cladding steels. Mind the crappy picture. But here is an example of my single beveled funayuki. The Cladding is hazy yet still reflective and the core is polished.

I can get a great edge of a 1k, but I like the challenge of keeping my knives crazy sharp.

Originally Posted by tcrideshd

My tomatoes are cut just as slick as yours! Tc

Originally Posted by 86azms3

Doubtful. But we all have our hobbies. I like fancy carbon steel kitchen knives. Part of the upkeep is keeping up their appearance and contrast between core and cladding steels. Mind the crappy picture. But here is an example of my single beveled funayuki. The Cladding is hazy yet still reflective and the core is polished.

I can get a great edge of a 1k, but I like the challenge of keeping my knives crazy sharp.

I think you might have missed the real point that TC just made...

Originally Posted by gssixgun

I think you might have missed the real point that TC just made...

I guess so.

just for clarity, I use a very nice set of custom kitchen knives, so not in the amateur league here, and I've been sharpening knives for a little over 50+ years, so not really new at that even. So yes I do understand knives and kitchen ones too. And when I want to I can take them as far as anyone can, just over my many years on this planet, I have found that crazy sharp doesn't impress the meat or vegetables, they just get cut. If you want to sharpen till they disappear., that's ok, but wont cut any better than mine,, sharpened at a lower grit stone, crazy sharp , that's a term I've seen used a lot by guys trying to let everyone know that they can hone better than anyone else. But as I've found out no one is the best, it's impossible to find out, but I do know that what some consider crazy sharp I consider mediocre at best. Long post but I've been having a great time on the tractor today so I,m ready to slice a tomatoe! Tc

Originally Posted by tcrideshd

just for clarity, I use a very nice set of custom kitchen knives, so not in the amateur league here, and I've been sharpening knives for a little over 50+ years, so not really new at that even. So yes I do understand knives and kitchen ones too. And when I want to I can take them as far as anyone can, just over my many years on this planet, I have found that crazy sharp doesn't impress the meat or vegetables, they just get cut. If you want to sharpen till they disappear., that's ok, but wont cut any better than mine,, sharpened at a lower grit stone, crazy sharp , that's a term I've seen used a lot by guys trying to let everyone know that they can hone better than anyone else. But as I've found out no one is the best, it's impossible to find out, but I do know that what some consider crazy sharp I consider mediocre at best. Long post but I've been having a great time on the tractor today so I,m ready to slice a tomatoe! Tc

And to add to that , an edge finished on a very high grit is gone after the first time it hits the board. After that it is just very sharp but not better than may be a 5k or even less finished edge.

Originally Posted by tcrideshd

just for clarity, I use a very nice set of custom kitchen knives, so not in the amateur league here, and I've been sharpening knives for a little over 50+ years, so not really new at that even. So yes I do understand knives and kitchen ones too. And when I want to I can take them as far as anyone can, just over my many years on this planet, I have found that crazy sharp doesn't impress the meat or vegetables, they just get cut. If you want to sharpen till they disappear., that's ok, but wont cut any better than mine,, sharpened at a lower grit stone, crazy sharp , that's a term I've seen used a lot by guys trying to let everyone know that they can hone better than anyone else. But as I've found out no one is the best, it's impossible to find out, but I do know that what some consider crazy sharp I consider mediocre at best. Long post but I've been having a great time on the tractor today so I,m ready to slice a tomatoe! Tc

I'm not trying to impress anyone. Nor did I bring in my skill level or yours.

I can get a great edge on 500 that's perfectly serviceable.

But the end user isn't the meat or veggies. It's the user.

I prefer the feel of a highly refined edge. It suites my style. And works great on push cutting.

And that's what it comes down to preference really. So really do what you prefer. But I've found that that I perform better with a better edge.

Not only that. The aesthetics are better as well. Most of my knives in not just sharpening at the apex. Especially true of single bevels. So a 1000 grit doesn't have the look I want. Nor does it produce he Kasumi I like.

Originally Posted by mainaman

And to add to that , an edge finished on a very high grit is gone after the first time it hits the board. After that it is just very sharp but not better than may be a 5k or even less finished edge.

End grain boards. And don't muscle it. I have no issues stropping my knives to a .5 micron. Also about hardness and geometry. Find the limits of your knife. European knives can't take the geometries of high hardness Japanese knives