Mucho Bocho you know what, that never occured to me. when i move up the grit i sharpen until i don't feel no resistance anymore, and repeat.
thinking about it you must be absolutely right. Thanks for this insight!
hi Guys,
it's about a year later now and i have resharpened the knife for the first time. I have to say i like it because of its durability and stain resistancy. I sharpened it till about 6000 grit and honed on a leather strap afterwards. The cleaver is having a little trouble cutting through...
i have several kitchen knives out to friends who say it holds its edge. last weekend i finished a D2 cleaver as well which was a pain to finish because i heat treated it too thick [.8mm] and it took ages to grind it down to .5mm. i was lucky to receive some dry ice to increase the heat treat on...
finally, the last one is complete, this one is fitted with pear wooden scales, which i really like because of its density. it's been a long journey but worth it.
i have 2 more D2 knives in the making but again, this stuff just eats belts as if it's nothing. took me about an hour to take off 4 grams of each knife and the belt is of no use anymore. drawfiling is pretty much useless. frustrating but then again, what if it's finally finished? this could...
hi guys, a quick update: finished my first D2 knife with pear scales and i like it. but i have to say damn that stuff is tough to grind when it's hardened... http://imgur.com/a/MApHW