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 Post subject: What is your take on high grit ( 8k, 10K ) edges?
PostPosted: Wed Jul 24, 2013 11:44 pm 

Joined: Fri Mar 22, 2013 12:44 am
Posts: 161
Location: Northern Virginia
Hi Guys,

What is your take on high grit ( 8k, 10K ) edges for kitchen knives, assuming a Gyuto made from AS, Blue or White steel?

Thanks.


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 Post subject: Re: What is your take on high grit ( 8k, 10K ) edges?
PostPosted: Thu Jul 25, 2013 12:29 am 

Joined: Fri Jun 29, 2012 11:56 am
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Location: Austin, TX
Fun but not necessary.



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 Post subject: Re: What is your take on high grit ( 8k, 10K ) edges?
PostPosted: Thu Jul 25, 2013 12:30 am 

Joined: Tue May 29, 2012 12:29 am
Posts: 890
Good for a traditional single bevel that cuts fish or meat but kinda pointless for everything else.


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 Post subject: Re: What is your take on high grit ( 8k, 10K ) edges?
PostPosted: Thu Jul 25, 2013 1:27 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4064
I have an 8k edge on a gyuto and it's a pain in the ass sticking in the cutting board while using it. But hey, what's the fun of free hand sharpening if you can't go overboard now and then. :mrgreen: I keep most of my knives in the 2-4k range and they work great and touch up easy.



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 Post subject: Re: What is your take on high grit ( 8k, 10K ) edges?
PostPosted: Thu Jul 25, 2013 8:22 am 
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Location: USA... mostly.
BadBoy wrote:"Fun but not necessary."

+1



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 Post subject: Re: What is your take on high grit ( 8k, 10K ) edges?
PostPosted: Thu Jul 25, 2013 12:14 pm 

Joined: Tue Jul 24, 2012 1:28 pm
Posts: 497
In my opinion, we put on 10k edges on knives to satisfy ourselves, because it is enjoyable, we have the stones and we love the way it looks.
In reality, and this is after much testing in professional kitchens, listening/heeding the advice from all my learned friends here, the best kitchen edges (I'm not talking about traditional Japanese Knives) are at the 3K range for meats, especially oily meats and 5K for veggies and even that is not necessary.
I have taken knives in to the Chef that I sharpened at 1k, 2k, 3k, 4k and 5k, all the same type of knife just to see what he liked most. I left them with him for 2 weeks and when I came in he surprised me by holding up the knife I finished on the Chosera 1k.

My 6k and above stones are used for compound bevels, (polishing a Relief Face) , and traditional knives which seem to have no limit.


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 Post subject: Re: What is your take on high grit ( 8k, 10K ) edges?
PostPosted: Thu Jul 25, 2013 1:31 pm 
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Gotta +1 the "Fun but not necessary" statement.



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 Post subject: Re: What is your take on high grit ( 8k, 10K ) edges?
PostPosted: Thu Jul 25, 2013 11:11 pm 
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I do like high grit edges, but 8k and 10k are not what I call high grit :)

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 Post subject: Re: What is your take on high grit ( 8k, 10K ) edges?
PostPosted: Fri Jul 26, 2013 12:17 am 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
I go way higher with my strops but I try and preserve some of the toothines that I get with my lower grit stones so it's not a true hi grit edge. Kind of a hybrid edge.



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 Post subject: Re: What is your take on high grit ( 8k, 10K ) edges?
PostPosted: Fri Jul 26, 2013 4:54 am 
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chefknivestogo wrote:I go way higher with my strops but I try and preserve some of the toothines that I get with my lower grit stones so it's not a true hi grit edge. Kind of a hybrid edge.



Ditto.

:)



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