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 Post subject: This could be my worst idea yet.
PostPosted: Tue Mar 25, 2014 10:34 am 

Joined: Tue Jul 24, 2012 1:28 pm
Posts: 515
We are all aware of the toothy/refined edge debate that eventually becomes a part of every sharpeners life, it should anyway.

With the beautiful finishing stones we have at our fingertips now it is possible to achieve beautiful mirror like bevels and the ultimate refinement, while extremely sharp, that edge has a negative impact on the cutting performance of certain fruits and vegetables as the lack of any teeth leave the edge running over the skin of the food being cut.

What would happen if we sharpened a knife on one side to 10,000 grit and the other at 1,000 or 2,000 grit, would this not give us the best of both worlds?

I did say this was my worst idea yet didn't I......I don't think it will make a difference in the real world. If I were to try it I think the best way would be to sharpen both sides of the knife normally to 10K or even higher and then go back to the 2K stone and just do one side to "apply the teeth".

Undoubtedly someone has tried this before but this could be the best worst idea I have had yet.


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 Post subject: Re: This could be my worst idea yet.
PostPosted: Tue Mar 25, 2014 1:10 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2401
Peter, if you look at this web page: http://www.masakageknives.com/about.html, they mention Shibata San's unique sharpening method. I've read elsewhere that he sharpens each side to a different grit for a long lasting edge. I think you're on to something real :-).


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 Post subject: Re: This could be my worst idea yet.
PostPosted: Tue Mar 25, 2014 4:35 pm 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 265
sailor you are onto something real here,
as steve mentioned about masakages sharpening technique, I to heard of this and then experienced it when I got my first masakage. I was intreiged by the idea of it and proceeded to give it a shot. I tried it on a tanaka ginsan 240 and my hiromoto 240. I did about a 5k edge on right and 2k left, I had a nice sharp edge that has lasted but not much longer than my normal edge, so not sure if it was beneficial or not, this is something we need the experts to test and report back on.
perhaps if mark would be so kind to ask masakage next time he is in contact with them if they would like to share a bit of there trade secret with all of us nerds. my guess is that it will remain a secret but hey there is always hope!!


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 Post subject: Re: This could be my worst idea yet.
PostPosted: Tue Mar 25, 2014 5:02 pm 

Joined: Tue Jul 24, 2012 1:28 pm
Posts: 515
Cool, thanks for the link. I think I must have read about this somewhere a long time ago and it was lingering in the back of my mind somewhere and it may well have been from the Masakage line of knives that I heard about it. I can't recall but I must have heard it from someone else.

In any event, it appears worth trying, wouldn't it be cool to be there and watch a master like Shibata san sharpen a knife.
Peter


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 Post subject: Re: This could be my worst idea yet.
PostPosted: Wed Apr 02, 2014 3:14 am 
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Joined: Thu Oct 10, 2013 3:27 am
Posts: 185
Location: Yuma, AZ
Peter,
It's too bad you don't have the free time to work on such a thesis... Oh wait! Retirement seems like a perfect time to experiment and report back. Can't wait to see the results.



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 Post subject: Re: This could be my worst idea yet.
PostPosted: Mon Apr 28, 2014 8:59 am 

Joined: Wed Apr 02, 2014 11:17 pm
Posts: 9
Ok, take that a step further, which side would you preferably put the teeth on? I would put them on the right side for righties, left for lefties, kind of like a serrated knife. I don't know you but I'm pretty sure this isn't even close to your worst idea yet! Just a guess! ;)


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 Post subject: Re: This could be my worst idea yet.
PostPosted: Mon Apr 28, 2014 4:04 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4241
Grind the teeth down and make a suji out of it. :D



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