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 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.
Wasilla, AK
BP | Bronze Point | IMR | Improved Military Rifle | PTD | Pointed |
BR | Bench Rest | M | Magnum | RN | Round Nose |
BT | Boat Tail | PL | Power-Lokt | SP | Soft Point |
C | Compressed Charge | PR | Primer | SPCL | Soft Point "Core-Lokt" |
HP | Hollow Point | PSPCL | Pointed Soft Point "Core Lokt" | C.O.L. | Cartridge Overall Length |
PSP | Pointed Soft Point | Spz | Spitzer Point | SBT | Spitzer Boat Tail |
LRN | Lead Round Nose | LWC | Lead Wad Cutter | LSWC | Lead Semi Wad Cutter |
GC | Gas Check |