What's it going to take for me to be able to push cut a tomato?
This just seems to be the ultimate test of sharpness. I can get my blades sharp enough to push cut through newspaper. I can slice a tomato using just the weight of the blade with me barely supporting the handle and end up with a complete slice so thin that it is transparent. I watched the video where maxim slices a tomato standing on end touching it only with the blade. Well, I can get a tissue paper thin slice doing that too. But for the like of me I cannot get any of my knives to push cut a tomato. It doesn't matter if the tomato is fresh from the vine firm or so ripe it barely supports itself.
So here's my routine, since my blades are in very good shape to begin with I start with my Bester 1.2k. Then I move on to my 3k, 6k and 8k stones and finish with 1.0 and .5 micron stropping pastes and finish with an unloaded leather strop. Am I putting too much of polish on the blade, because they do come out clear and shiny as a mirror?
It seem to be a case of "I don't know what I don't know."