I recently lent TK59 a couple knives to check out.
He sent them back sharpened as promised. When I received them I immediately felt the edge, "yeah, that's sharp". They pushed and pull cut ticket paper, "yeah, that's very sharp. So I broke out the tomatoes.
When I did my usual tests the knives performed very well. It appeared Tinh (TK) widened the right side bevels a bit very precisely. I said to myself, "I bet if I give the Masamoto a good stropping this thing might pass the "weight only test". No other knife has been able to do it.
I stropped on treated split leather, smooth leather, 1 micron boron, .5 chromium, .25 diamond, .25 boron, on balsa. I finished with naked balsa.
The video results are here...http://www.kitchenknifeforums.com/sh...php?1066-Sharp
Notes about the differences in our sharpening.
I tend to have less bevel toward the heel of the knife and more bevel near the tip. As I said TK's bevel was precise with a hint of the bevel decreasing on the rounded part going to the tip. It's perfect if you are a frequent rocker. That part of the blade takes a pounding. However I don't rock much which is why I keep a greater bevel in that "sweet spot" near the tip for detail work. But wow, nice job.
This is only the first time I've used one of my knives sharpened by another person. (Other than a new knife. That's 35 years folks.) It feels a little weird and I have to admit feeling a little humbled. (That doesn't happen very often. Can you tell?)