Using a pressure controled Jiig, you can go to 0,05my.....
But i think Gokumyo 20k is enough. Or maybe some really good Kamisori finisher Nakayama/Ohzuku or something like that.....
Greets Sebastian.
You and your jigs.... :sly:
I think it is more a factor of your sharpening skill and what you are using it for... as Sharpchef said. If you aren't a great hand sharpener jigs can help.
But if you are using it as an all rounder in the kitchen most will say 6 to 8k will leave a keen edge with just enough bite for tougher skinned produce. If it's a yanagi doing high grade sushi/sashimi then higher is probably good.
Ultimately you can go as high as you want with any steel. Just the question of why and how long that perfect edge will last. Which is a factor of many things beyond just the polish/refinement.
My favourite edge for any steel is naniwa superstore/ chosera / pro 3k. Nice and refined, fantastic bite. I did shave with my petty Takamura to 10k, jnat finisher, chromium oxide, leather stropping to shave ... But it's not the best knife edge.
For all my PM steel knives (R2, HAP40, DURATEC 20CV, etc.), I prefer to stop at Naniwa pro 3k or Suehiro Rika 3k.
You could of course get higher than that if you want and have the time to do it as an exercise, but I never noticed any improvements on cutting performance or edge retention for kitchen knives.
Actually, it feels like I am losing some "bite" and the edge tends to slide for a fraction of a second on hard skinned vegetables and cooked proteins.
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