Sat Feb 02, 2013 4:10 pm
Sharpened my Misono UX10 Santoku today and used this progression:
Stopped there - thoughts?
What are some other progressions that some may favor for this knife? It was pretty dull - now it is very sharp with some bite.
Sun Feb 03, 2013 3:08 am
CORP <> Where you stop depends on what you're cutting, but I wouldn't start out @400 unless that knife was abused & you need to correct a bevel. Obviously, you can restrict the amount of passes, but no need to start cutting w/a 400; a few more passes on your 1K will bring a UX10 into shape quickly. If you like the bite of the 3K edge, stop there. On a Santoku, I'm not sure you need more refinement, but it depends on what your fabricating & your personal preference. If you happen to be slicing meats or working with a lot of hard veggie, refine the edge a bit more to see how you like it. The Santoku's claim to fame is its versatility & as such a 3k edge might be a nice compromise for you. Only one way to know what works best for you... experiment.
Sun Feb 03, 2013 10:24 am
Reason I started at 400 is the knife hasn't been sharpened ever after about 1 year of heavy use. It was dull dull dull.
Sun Feb 03, 2013 10:45 am
...that would definitely qualify as "abused," and in need of a bevel reset.
Stay sharp as Mark always says... hopefully with your new toy it doesn't make it a whole year again.
Sun Feb 03, 2013 11:20 am
Ya - now that I am into it and have all the toys (edge pro and hand stones), I will be touching up my knives every couple weeks on a 1000 or 2000 grit stone.
Mon Feb 04, 2013 8:49 am
Where you stop, and the benefits of doing so, is a topic I doubt we'll ever all agree on. Me, I never stop on any knife until I've hit my 10,000 grit Naniwa SS.
Some will say a highly polished edge will last longer, some will say a toothier edge will last longer.
Some will say that a highly polished edge won't cute protein's as well as a toothier edge.....so on and so forth.
Thu Feb 07, 2013 2:38 am
400 for an abused edge is reasonable and Adam nailed it. There is no one answer to this question. Like what's the best ice cream flavor. For some knives a mid grit 2-3 k or an aoto is a fine stopping point. For other knives the party is just beginning at 10k if I want to go to a 624k edge.
An orthopedic surgeon was once asked what too much force was and he suggested that you push it until it breaks .... and then back off a little next time
Not a very good surgeon btw.
Go to a higher grit and see if you like it ... and back off if it's too refined for your tastes.
Now that I see what I wrote, I'm really not adding anything new to the topic, so I'll just leave it as a +1 to what's already been said.
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