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Thread: High polish stickiness

  1. #1
    Senior Member TamanegiKin's Avatar
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    High polish stickiness

    I was slicing apples for pie today with my KS.
    I hadn't used this knife for a month or two since I polished it using micromesh pads. I liked the honyaki knock off look. If only I could fake a hamon hmm.... Anyway, as I cut into the first Apple I noticed how sticky my knife became, I started recording with my phone. It didn't bug me on the right side but on the inside(left side) It's a nuisance. I think I'm going to sand it back down to a lower grit tomorrow. Anyone else have a similar experience after polishing a knife, or is it more of a technique issue?

    Can't embedd the video from my phone but here's the link.
    http://www.youtube.com/watch?v=8_sv5...e_gdata_player

  2. #2

    JohnnyChance's Avatar
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    Good tunes. I don't polish any of my knives, so I am of no help to you there.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #3
    Senior Member stevenStefano's Avatar
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    I think this is a pretty common problem with highly polished knives. I've read loads of times of people spending hours to get a mirror polish then going back to sandpaper as soon as they use the knife because everything sticks to it so bad.

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    Still look like an awesome knife

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    Senior Member TamanegiKin's Avatar
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    @Johnny, thanks and thanks for fixing the link

    @Steven, yea I thought the feelings were mixed on the high polish, some don't seem to have issues with it while others do. I had to give it a go but it looks like I fall into the latter category.

    @Peco, thanks!

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    Could also be a technique thing I'd try cutting more with the tip area or front 1/3 of the knife and see if that helps. I'll bet a combination of both technique and slightly rougher finish makes a difference for sure.

    Can't offer much more than that since I haven't polished a whole blade in awhile and the last one I did (cheap Stainless cleaver) I didn't have stickiness issues with.

  7. #7
    Senior Member Salty dog's Avatar
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    Quote Originally Posted by stevenStefano View Post
    I think this is a pretty common problem with highly polished knives. I've read loads of times of people spending hours to get a mirror polish then going back to sandpaper as soon as they use the knife because everything sticks to it so bad.
    They are wrong. It's about technique.

  8. #8
    Senior Member shankster's Avatar
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    "They are wrong. It's about technique. "

    I thought it was all about the "grind"....

  9. #9
    Senior Member stevenStefano's Avatar
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    Quote Originally Posted by Salty dog View Post
    They are wrong. It's about technique.
    My own knives are scratched to hell from thinning, but I have read many times of people spending hours polishing knives to then go back to 2000 grit paper. Care to elaborate, I haven't heard of a way round this before.

  10. #10
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    Quote Originally Posted by shankster View Post
    "They are wrong. It's about technique. "

    I thought it was all about the "grind"....
    It's about both. A couple of my knives are basically mirror polished but they rarely have sticking issues due to the grind. I do find that if I use a little pressure to keep an asymmetric blade from steering, food will release much more easily. If I allow the steering to control the blade, I have more sticking.

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