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Thread: Adding tooth

  1. #1
    Senior Member Jmadams13's Avatar
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    Adding tooth

    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
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  2. #2
    Canada's Sharpest Lefty Lefty's Avatar
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    Yup, strop on 1k or so. It works!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  3. #3
    Senior Member
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    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.

  4. #4

    knyfeknerd's Avatar
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    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.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  5. #5
    Senior Member ThEoRy's Avatar
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    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.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  6. #6
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by knyfeknerd View Post
    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.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #7
    Senior Member NO ChoP!'s Avatar
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    My ITK bread is magical with giant heirloom tomatoes....paper thin every time.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  8. #8
    Quote Originally Posted by knyfeknerd View Post
    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.

  9. #9
    Senior Member
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    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.

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