Peter, it's been an honor to watch you on knife forums and here, how much respect you show everyone and how much you share with people, I feel like I do so little to help the community some times compared to guys like you and Adam. I have very much respect for you sir.
Shaun those are very kind words, thank you. I've never thought of myself as giving anything to the community except for a few laughs perhaps. Like others I suppose, this is the only place that I can come and talk about knife sharpening, personally, I don't know anyone who is interested, it's not like me and some buddys will sit down over a few beer and discuss scratch patterns and Suehiro Rika's. (Not that I haven't tried). By the way Shaun you are too hard on yourself, I learn from you quite frequently, if I do, so do others.
Another mistake and lesson learned:
Michiel for example is telling me that a 3K finish is all that is required for these knives. I never understood this and in fact, to this day I am not absolutely sure why a Shun or Global or any knife will not benefit from a 5k finish.
I did a little experiment with a chef recently, sharpened 2 identical knives, one at 1k (Chosera) and one at 5K (Chosera) and asked him to let me know, after a week of use on the line which knife he preferred. When I saw him again he eagerly held up the 1k knife. In my case, I sharpen for approximately 15 chefs, and almost everyone of them prefers a highly polished edge. So I just did one for one of them here and asked him to let me know how he likes it.
I sharpened it to 16,000 grit, the bevels looked like liquid, my wife again pretended to be impressed, then I put a micro bevel of 2,000 grit on one side of the edge, (one side only). I'm not sure he will even notice a difference but it's cool trying these things out. (In my head, this could be a nice blend of grits that will result in an edge that is functional for proteins and vegetables.....I know however that this is likely not the case)
Apart from the chefs, the other customers are just happy to have their knives returned to them sharp, I think I could give them back to them with a 400 edge and they would be thrilled in most cases. ( I know that in some cases, the husband will come and pick up the knife thinking "I could have done these myself, the only reason you have them is because my wife kept nagging at me to get them sharpened" I get those looks sometimes, from the guys who have using a steel on the same knife for the last 10 years and when it doesn't sharpen it, they just press harder)
This is a link to my Blog where I talked about Steeling:http://sharpener-pete.blogspot.ca/