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 Post subject: Re: thinning
PostPosted: Thu May 24, 2012 9:09 pm 

Joined: Sat May 19, 2012 2:26 am
Posts: 24
I would think, not knowing for sure, that much finer would promote sticking to say potatoes.


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 Post subject: Re: thinning
PostPosted: Thu May 24, 2012 10:30 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 272
Location: Amstelveen, The Netherlands
The sticking won't occur at the edge or immediatly behind it. Polish the first few mm behind a convexed edge as the very edge; the blade will have a much coarser finish, something like P600 perhaps.


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 Post subject: Re: thinning
PostPosted: Fri May 25, 2012 5:43 am 
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Joined: Mon Apr 23, 2012 4:45 am
Posts: 1352
A 140 diamond will quickly establish a precise bevel. As Mark says, 15 degrees is about as acute as you should go for your final bevel angle. While you can go a bit past 2k or strop after 2k, the knife won't hold an edge for any appreciable period of time after 2k level of refinement. Note that a new 140 will cut VERY fast until it gets broken in. Use water with your diamond plate.

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Ken



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 Post subject: Re: thinning
PostPosted: Fri May 25, 2012 5:37 pm 

Joined: Sat May 19, 2012 2:26 am
Posts: 24
Will do.


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