I used to drop a ripe tomato on a blade held edge up to test sharpness of my chefs knife. They would fall in half. Same with celery.
What grit did you final sharpen with?
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I used to drop a ripe tomato on a blade held edge up to test sharpness of my chefs knife. They would fall in half. Same with celery.
What grit did you final sharpen with?
i used a ceramic rod as a final operation.. im not sure at the grits, the rock i used was an old carborundum Silicon Carbide rock. that is the only rock capable of cutting these knives. you can actually cut the natural stones.. it has a coarse side that i used to put the initial edge on the knife and then i used the fine side and then a coarse ceramic rod and then a super fine ceramic rod..
Ah okay. I start with 300 grit, move to 600, then polish at 1,000 with my EdgePro sharpener. They make 2,000 grit tapes but I don't see the need to be that polished of an edge on working knives.
Mauser,
Amazing work. Thanks for sharing.