I'm hoping other experienced sharpness will chime in. I like to keep my knives immaculately sharpened. I have a decent sized collection, but being a home cook, they don't get enough used enough to warrant frequent sharpenings. Sad I know. But to keep them in tip top shape, I'll usually just strop them after use.
I use a 6-8K dry Takenono (arashiyama) stone from Dave M. With blade trailing strokes, I'd strop the same number of times on each side of the blade. Then I started thinking about microbevels. Remember Jon saying that it helped thin knives if applied on one side only. I thought, hum, maybe I could put a micro-micro bevel on with a dry strop.
Method: On a dry high grit stone, using the weight of the blade and trailing edge strokes, do three strokes on the right side and one on the left side. I was really shocked at how much it woke up the blade. Then I applied that technique to my other knives, Haburn, DT, Kono, Kramer, Carter even my Chris Reeve Sebenza and it improved all of them, regardless of steel. Gave a noticeable sticky-scary sharpness to all of them. Paper test confirm, all knives grabbed earlier and sounded a lot quieter moving through it.
Do you think this method has any drawbacks? Do you think that over time, I'll move the edge to the left? I know it works, just not sure if its a good idea. Appreciate the FB.
TKS
MB
I use a 6-8K dry Takenono (arashiyama) stone from Dave M. With blade trailing strokes, I'd strop the same number of times on each side of the blade. Then I started thinking about microbevels. Remember Jon saying that it helped thin knives if applied on one side only. I thought, hum, maybe I could put a micro-micro bevel on with a dry strop.
Method: On a dry high grit stone, using the weight of the blade and trailing edge strokes, do three strokes on the right side and one on the left side. I was really shocked at how much it woke up the blade. Then I applied that technique to my other knives, Haburn, DT, Kono, Kramer, Carter even my Chris Reeve Sebenza and it improved all of them, regardless of steel. Gave a noticeable sticky-scary sharpness to all of them. Paper test confirm, all knives grabbed earlier and sounded a lot quieter moving through it.
Do you think this method has any drawbacks? Do you think that over time, I'll move the edge to the left? I know it works, just not sure if its a good idea. Appreciate the FB.
TKS
MB