Very new to sharpening and basically playing with altering finish grit and technique ie micro bevel or not. Once I sharpen I cut some food for 5-10 mins feel the edge and then sharpen in another grit method etc. Playing on some old knives I have with unknown steel in them and I'm beginning to think very lousy geometry, before I need to sharpen some good knives that should be arriving next week. I was mainly wanting some feed back as to whether the phenomena that I'm noticing is my technique, my stones being below par (kasumi 240/1000 and 3000/8000) the knive being poor geometry or just that's what happens and my sharpening technique is progressing ok.
The few things I have noticed include
1000 grit seems to cut tomatoes better then the higher grits even if I can shave hair with the 8000 grit finish and not the 1000.
The higher grit seems to be amazing on protein provided you use a slicing action rather then a chopping type action
Hard vegetables such as sweet potatoes the knife goes in a bit then the vegetable cracks and the knife follows the crack. How much the knife does this depends on the geometry of the knife and not the sharpness.
Different metals take different efforts to create an edge and that edge will reach different degrees of sharpness.
If that is true do people alter their finishing level depending on what they are cutting and how they are going to cut it is slice vs chopi?
Also the 240 grit I have all but worn through in less then a month taking my old knives from chipped and broken to somewhat sharp. I was thinking of replacing the 240/1000 with gesshin 400 and 2000 these should be as capable of doing the hard work even at higher grits and not dish as quickly?
Thanks for the advice.
The few things I have noticed include
1000 grit seems to cut tomatoes better then the higher grits even if I can shave hair with the 8000 grit finish and not the 1000.
The higher grit seems to be amazing on protein provided you use a slicing action rather then a chopping type action
Hard vegetables such as sweet potatoes the knife goes in a bit then the vegetable cracks and the knife follows the crack. How much the knife does this depends on the geometry of the knife and not the sharpness.
Different metals take different efforts to create an edge and that edge will reach different degrees of sharpness.
If that is true do people alter their finishing level depending on what they are cutting and how they are going to cut it is slice vs chopi?
Also the 240 grit I have all but worn through in less then a month taking my old knives from chipped and broken to somewhat sharp. I was thinking of replacing the 240/1000 with gesshin 400 and 2000 these should be as capable of doing the hard work even at higher grits and not dish as quickly?
Thanks for the advice.