Fri Mar 28, 2014 10:27 pm
So I was looking at Aaron Gibson's videos yesterday. I heard him say his average sharpening angle was approx. 10*
I decided to try this myself with my kohetsu. Took it to the stones and went through my progression + 0.5 micron stropping. It's a little weird to sharpen at such a low angle, obviously my muscle memory is for 15*+-some amount depending on the height of the blade.
I can't even convey to you the amount of bite this knife has. I don't think this angle is for me, but gawd dayum it's comical to use. You feel like a samurai, as you slice through food, it really doesn't realize it's cut until you push it over.
Not exactly ideal for work though, sani-safe is too hard on an edge that thin and refined.
Sat Mar 29, 2014 12:03 pm
HAHA! Oh I needed a laugh today. Yeah I do take it a little on the low side lol. But honestly just a quick touchup on finishing stone and back to square. We use poly boards at where I work.
Sat Mar 29, 2014 12:08 pm
I can't think of any day at work where I'd have the time to pull out a stone and refresh my edge
Always something to be doing!
Sat Mar 29, 2014 12:14 pm
Sorry meant to say that I do that after work. Don't do any stone work at work.
Sat Mar 29, 2014 1:58 pm
aaronsgibson wrote:Sorry meant to say that I do that after work. Don't do any stone work at work.
Yeah I always wondered about people taking stones into work, with the heathens I work around they would mistake it for a paver or a paper weight or something and probably break it somehow.
Sat Mar 29, 2014 9:19 pm
A friend of mine and I, both of whom sharpen, had about an hour of dead time today before a party; buddy pulled out a DMT Fine that he apparently keeps in his bag and took all comers. We sharpened three knives by committee. If they want a finer edge, they're going to have to fork over some cash.
Mon Mar 31, 2014 3:46 pm
Good idea Lepus...
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