Quote Originally Posted by tcrideshd View Post
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.