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Re: Why polish and edge?

Thu Jun 28, 2012 12:43 pm

i was told that the rod would just hone your edges together to get rid of most toothiness. To this day i believed that

Re: Why polish and edge?

Thu Jun 28, 2012 8:00 pm

Because it gives you an edge that is 90% smooth with 10% shallow scratches. It just provides a tiny bit of bite. You've gotta be careful holding the angle doing that, though, or you'll just ruin your previous work in .5 seconds.

It's not like polished teeth, it's like a series of interrupted planes.

Re: Why polish and edge?

Sat Sep 01, 2012 6:37 pm

Wow! all for a friggin tomato? :mrgreen:

Re: Why polish and edge?

Mon Sep 03, 2012 1:28 am

Nope, all that for 2 cases of tomatoes, 5 days a week!

Re: Why polish and edge?

Mon Sep 03, 2012 8:43 am

I find that as I go up in the grits, my edges get more refined. Going back down to a lower stone and doing a couple of passes would give me tooth back and also hopefully not raise much of any burr. If I stopped at say a 2K stone, I would have to deburr and then resharpen, repeat until I got the edge I wanted. I have trouble refining an edge at the lower grits and find that by going to the higher grits and then back down, I get a nicer edge. By completely refining the edge at the higher grits, you know that the bevels are meeting correctly, burr is gone, etc. Then you go back down to add some tooth, should only take a couple of strokes on each side. If I go above my Rika 5K, I use J Nats because they have a polished and toothy edge at the same time. People who do push cutting tend to like a more polished edge, where people who slice like a toothier edge. Ie, my sujihiki will have a toothier, coarser edge since it will be for slicing meats. My Nakiri, which does mostly push cutting through veggies, will have the polished edge.

Re: Why polish and edge?

Tue Sep 04, 2012 12:07 am

...sharpest is purely a bragging rights issue - totally non functional and most people with the correct tools at hand can achieve such an edge.

Now, the perfect all rounder functional edge......aah....that is so much more difficult & elusive to achieve........

The video by Eamon is a great eye opener, albeit touching only on the briefest basics of the foundation idea.

There are soooooooo many different combinations out there - but ultimately it is about what works for you.

I used to be a sharp edge freak.......but spending enough time on the folder forums revealed real practical information which I eventually transferred and implemented (very reluctantly, and with much trepidation) on my kitchen knives.

That is when I truly felt the performance of my knives for the first time.

Sharper is not always better, believe it!

Ok, so my recipe goes something like this:

1. sharpen edge to 1k
2. jump directly to 16k with only a few very light passes, with a teeny, weeny bit of a raise on the edge angle

The above edge leans more towards the push cutting effect, but still has very decent bite for slicing.


1. sharpen edge to 500#
2. jump directly to 8k with only a few very light passes, with a teeny, weeny bit of a raise on the edge angle

This edge to me is just plain phenomenal - the best of push cutting and shark like bite!

The idea is just to slightly refine the edge of the micro teeth - NOT polish the edge.

And just for the record, both the above edges easily shaves hair and passes all those other silly sharpness tests.

Many different combinations can be used - but you need to ID the specific one to suit your style items/foodstuffs you cut.

For maintenance I have yet to find something better than 1µ Boron Carbide from HA on leather - just a couple of light strops (average less than 10 per side) brings the scream right back.

Yeah, yeah - I know that you guys are thinking that Rookie has lost it.......you are forgiven.


Re: Why polish and edge?

Tue Sep 04, 2012 12:40 am

I don't think you're nuts Rook. I just like a more refined edge myself. When cutting meat, I generally use a specific knife for the task, so my gyuto and cleavers are reserved for veggies and I like a refined edge for those.
My meat knives are either convex done on a belt sander, or done on naturals that provide bite like a Coticule with a bit of slurry.

Each to their own. I'm sure most of us here produce perfectly functional edges. It's just a matter of preference.
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