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Re: Mark....

Sun Jun 23, 2013 8:02 pm

That's impressive Rookie.

Re: Mark....

Sun Jun 23, 2013 8:13 pm

No, what I asking is have you ever sat down with 100 ft of manila rope and a pile of cardboard and gone until the edge was completely wasted?

Having knives and using them daily is completely different than putting them through a edge retention test. In testing the real performance of a steel is fully shown and is something you simply never see in daily use.

Re: Mark....

Sun Jun 23, 2013 9:13 pm

MR,

You only measured angles to 1 degree accuracy? You left out the extra decimal point :) Also you mention a final finishing stone, but not the whole sequence. We need more data to make decisions here. Without more data, we might just have to call this hype :) :) Also could you resort the list by angles used? And then by stropping compound used? And provide HRC rating for each knife?

+1 :ugeek:

Getting back to the real topic, while it might be fun to make a k390 knife for someone like me or other steel junkies who have diamonds and CBN over the entire range of grits, do we really want to stick Mark with a knife that will be near impossible to sharpen just with waterstones? And with less rust resistance than m390?

If the idea is to make a knife that uses diamond plates for sharpening instead of waterstones, this would increase the use of CBN and diamond films in coarser grits, so perhaps I should say it is a great idea? I'm just not convinced that k390 is a very practical for most people in the kitchen. It also remains to be seen how acute of an angle it can sustain with 9% (to one decimal) vanadium.

Caveat emptor.

---
Ken

Re: Mark....

Mon Jun 24, 2013 4:20 am

Jason B. wrote:No, what I asking is have you ever sat down with 100 ft of manila rope and a pile of cardboard and gone until the edge was completely wasted?

Having knives and using them daily is completely different than putting them through a edge retention test. In testing the real performance of a steel is fully shown and is something you simply never see in daily use.


Yes, I test MY knives for edge retention for MY applications, cooking & EDC use....I do not think that cooks spend time cutting 110 ft manilla ropes... ;)

It works for me - google "Ankerson" and read up on his extensive testing - the data is all there.....and if results are good cutting manilla rope, then it would deliver likewise performance in the kitchen.

But I understand where you are coming from :D

Stay sharp.

Rookie.

:)

Re: Mark....

Mon Jun 24, 2013 4:58 am

ken123 wrote:MR,

You only measured angles to 1 degree accuracy? You left out the extra decimal point :) Also you mention a final finishing stone, but not the whole sequence. We need more data to make decisions here. Without more data, we might just have to call this hype :) :) Also could you resort the list by angles used? And then by stropping compound used? And provide HRC rating for each knife?

+1 :ugeek:

Getting back to the real topic, while it might be fun to make a k390 knife for someone like me or other steel junkies who have diamonds and CBN over the entire range of grits, do we really want to stick Mark with a knife that will be near impossible to sharpen just with waterstones? And with less rust resistance than m390?

If the idea is to make a knife that uses diamond plates for sharpening instead of waterstones, this would increase the use of CBN and diamond films in coarser grits, so perhaps I should say it is a great idea? I'm just not convinced that k390 is a very practical for most people in the kitchen. It also remains to be seen how acute of an angle it can sustain with 9% (to one decimal) vanadium.

Caveat emptor.

---
Ken


Ken:

What you see is the first 5 pages of a current total of 31 pages.

No, I like to work with whole numbers as it is quicker to perfectly match with the Angle Cube.

My data works for me - I try to keep it simple, yet practical & easy to maintain.

Regarding Hrc rating - impossible to determine for each knife - I do not bother - those I know, fine - those unknowns, also fine - the brand name is a good enough indication as to what to expect when I sit down to sharpen it.

Sorting my list - you kidding me, I hate typing & configuring software...... :P

Stropping...??.....what's that...??..... :lol: :lol: :lol: I think you guys get the drift....

Image


Image


K390 is no different than other carbon steels in the maintenance(rust/oxidation) arena.

Lastly, I see myself as just an average sharpener able to get the job done - I stake no claims to being "great" at it - for me (in South Africa) it was a long & very expensive journey which I feel very humble about - I do not need to prove myself to anybody, and do not intend doing so - maybe I am pissing the pot totally miss, who knows..... :mrgreen:

:D

Re: Mark....

Mon Jun 24, 2013 8:30 am

ROOK <> Please excuse the diversion from the original post, but I saw something that makes me ask... do you strop freehand? I was always under the impression you only used the EP, and I thought with an EP you can strop on the jig. :?:

Re: Mark....

Mon Jun 24, 2013 10:36 am

I strop free hand for touch ups after each use use, but might strop occasionally for a perfect edge on the EP when done.

:)

Re: Mark....

Mon Jun 24, 2013 2:49 pm

So much drama.

I just want a gawd damn K390 Gyuto.


Image = how much i care for haters.

Re: Mark....

Mon Jun 24, 2013 4:07 pm

MadRookie wrote:....I see myself as just an average sharpener able to get the job done - I stake no claims to being "great" at it.......which I feel very humble about......

For someone with your skill that is very humble!

Re: Mark....

Mon Jun 24, 2013 5:35 pm

Classical example of severe tardive dyskinesia, FWIW. These are uncontrolled movements. Usually a reaction from anti-psychotic drugs. Sad.

MR, I was suggesting those comments in jest! You are one serious data collector!

MR, about how long do you spend sharpening a new knife the first time - not touchups, but your first sharpening session.

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Ken
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