
Originally Posted by
EdipisReks
how much material are you removing when you sharpen? Are you noticing that your edges start out very sharp and seem to degrade fairly quickly? Are you noticing the edges roll? Rolled edges are less common with harder steels, but I've seen Shuns with rolled edges, usually owned by people who don't sharpen their knives a lot, but instead do edge maintenance some other way (usually a ceramic hone, but I've seen it with knives that are stropped a lot, especially on hard leather).