bookgeek97
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Curious, what are folks' experience at home with initial sharpness, and how long do you expect initial sharpness to last for your gyutos? (edit: for clarity, I mean initial sharpness off the stones)
For me, the knives I've used fall into a category of either A) initial sharpness lasting one session and the knife slowly loosing sharpness over time, getting by with honing/stropping (depending on the knife) before each prep. or B) Initial sharpness lasting 3-5 of prep-sessions and then dropping to "90%" sharp and staying there for weeks (it can slice cleanly through glossy magazine paper, but not push cut).
I'd like to keep that initial sharpness feel longer before needing a touch-up(s), but I can't tell if my expectations are generally not realistic, or perhaps it's a function of how I'm sharpening (15 degree angle, no microbevel, finish on a 6K grit. Push/pull cut exclusively).
For me, the knives I've used fall into a category of either A) initial sharpness lasting one session and the knife slowly loosing sharpness over time, getting by with honing/stropping (depending on the knife) before each prep. or B) Initial sharpness lasting 3-5 of prep-sessions and then dropping to "90%" sharp and staying there for weeks (it can slice cleanly through glossy magazine paper, but not push cut).
I'd like to keep that initial sharpness feel longer before needing a touch-up(s), but I can't tell if my expectations are generally not realistic, or perhaps it's a function of how I'm sharpening (15 degree angle, no microbevel, finish on a 6K grit. Push/pull cut exclusively).