Adding tooth

[Jmadams13]

Question as it sounds. Best way to take a knife that has been over sharpened (well, not over sharp, but over refined) that is sharp as sh!t, but still fights with tomato skins and other items a little tooth is needed. Just run over a 1200 or 2k stone a little?

Just looking for some ideas to try?

Joe

[Lefty]

Yup, strop on 1k or so. It works!

[tk59]

Doesn't have to be as coarse as 1k. It's up to you how toothy you want it. You can also get different effects with a different abrasive. Diamond, for example tends to give toothier edges for the same grit rating.

[knyfeknerd]

Switch to a serrated for toms. I don't care how razor sharp a knife is, but after a few tomatoes it begins to struggle and piss you off.

[ThEoRy]

Some go up to finer grits then drop back down a notch fora few swipes then strop. Depends on the knife shape for me though. Gyuto gets 5k then strop on diamond. Plenty toothy yet refined.

[ThEoRy]

Switch to a serrated for toms. I don't care how razor sharp a knife is, but after a few tomatoes it begins to struggle and piss you off.

Depends on the cut you are making. I like heel to tip slicing. Works like butter.

[NO ChoP!]

My ITK bread is magical with giant heirloom tomatoes....paper thin every time.

[jgraeff]

Switch to a serrated for toms. I don't care how razor sharp a knife is, but after a few tomatoes it begins to struggle and piss you off.

never had this problem.... only if you have a dull knife or too refined of a knife. I slice tomatoes almost everyday with no problems. The ITK is nice but i dont always have it out. If you have a decent edge it should be no problem.

[franzb69]

never had this problem.... only if you have a dull knife or too refined of a knife. I slice tomatoes almost everyday with no problems. The ITK is nice but i dont always have it out. If you have a decent edge it should be no problem.

+1

i strop on a dry 1k when i over sharpen on higher grits. just a few swipes and you're good.