King_Bickfast
Member
- Joined
- Mar 8, 2017
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So, you've heard it before - my knife is sharp but won't cut tomatoes. I work in a kitchen where we portion a lot of veg during service so I experience this problem daily and I've had enough! [emoji51].
My regular routine is a NANIWA pro 800 - NANIWA pro 3k - NANIWA 5k. Currently, I only take 1 knife to 5k and leave the rest at 3k as I feel that at 5k there is zero bite in my edge (both using the fingernail test and through practical usage). While I understand that refining an edge removes toothyness I have seen videos of people going to 10 or 12k and horizontally push cutting tomatoes. My problem occurs on a variety of steels including w2, b2, 01, 52100 and vg10.
I believe that my technique on the stones is a world away from perfect but I'm achieving results more than adequate for other cutting tasks. I'm pretty sure I'm deburring adequately (too much possibly?!) using end grain wood and my angles, while less consistent than a pro, are pretty "normal".
My question - is there a way of maintaining a toothy edge at higher grits? I very much enjoy the greater level of perceived sharpness for prep tasks but simply can't take a knife higher than 3k without wanting to launch it when I go to dice a pepper!
Thanks guys!!
My regular routine is a NANIWA pro 800 - NANIWA pro 3k - NANIWA 5k. Currently, I only take 1 knife to 5k and leave the rest at 3k as I feel that at 5k there is zero bite in my edge (both using the fingernail test and through practical usage). While I understand that refining an edge removes toothyness I have seen videos of people going to 10 or 12k and horizontally push cutting tomatoes. My problem occurs on a variety of steels including w2, b2, 01, 52100 and vg10.
I believe that my technique on the stones is a world away from perfect but I'm achieving results more than adequate for other cutting tasks. I'm pretty sure I'm deburring adequately (too much possibly?!) using end grain wood and my angles, while less consistent than a pro, are pretty "normal".
My question - is there a way of maintaining a toothy edge at higher grits? I very much enjoy the greater level of perceived sharpness for prep tasks but simply can't take a knife higher than 3k without wanting to launch it when I go to dice a pepper!
Thanks guys!!