Recent content by unprofessional_chef

It just takes one wrong edge leading stroke that was too steep to remove all the bite and sharp edge. Preserving that bite is so important to the edge's performance.

It's all in the technique, the way you hold and where you apply pressure to the knife. You have to learn how to inspect your edge. Detect the burr with your hands. Then finally remove the burr by stropping.

Better stones don't load up as easily. And they should give you more bite compared to the king.

Miabi knives are already very thin to begin with. There are other things you can do to maximize your edge's performance. Like optimizing the edge's bite and burr removal.

I like this term... the cutlery snob card. :laugh:

Maybe that's why they use a convex edge? For people transitioning from german knives. There is a youtube video of them trying to figure out why Americans were breaking their knives in half at the neck (emoto). 100% agree their steels are outdated at the price point they are selling their...

Global sells stones too. In fact that's what they recommend. This global's promo video for their sharpening products is hilarious. I already posted it in the youtube knuckleheads thread... https://www.youtube.com/watch?v=V9iJy-OZ4us

I have the 5" Chef's Prep Knife. But I only had the knife for 4 months and only light sharpened it twice on the Chosera 3K. I left the factory convex edge as is. With a convex edge finding the optimal angle is a little challenging but it can be done. Then deburr at the same angle. Why...

He's doing something right. Vendors are showering him with knives and stones. He has more stuff than he knows what to do with it. Thats always a good problem to have.

His techniques are slow. He needs to put a lot of time and effort into sharpening each and every knife. The angle of the strokes are inconsistent. But he does get the knives reasonably sharp at the end. I'd love to examine the edge on his knives.

It depends on the video. He goes very shallow in others. I can tell because has a few Tojiros and cheap Wusthofs where he's marred the face of the blade on both sides. But he's extra careful with the "expensive" knives.

Assuming Japanese knives, how is your edge better deburring on 800 vs 3K or higher? What differences have you noticed in testing? Any difference when cutting food?

I did read his post and yours. Neither of you have provided any legitimate explanations for why people should finish their knives on 1K? Both of you have been deliberately misinterpreting what I'm saying and attacking my credibility and skill level then passing that off as answers. I never...

I think it's just the opposite. If you read my comments you'd understand why. I prefer more refined edge, all burr is removed and no tearing of food. I never said anything about needing powders, sprays, 0.25 um sandpaper for a good edge. I've always said a good finishing stone (3K to 6K)...

Yes, I think people have different definition of edge refinement. Also different tolerances for what is "acceptable" as a good edge. An edge made on my 2K Chosera is right on the border of being unacceptable. Anything under 2K won't put a good enough finished edge on a knife. The 2K edge...