I hear you but disagree.
Firstly about the finer edges lasting longer. Never happened to me guess thats why I changed 7 stone progression and 2 strops to 2 simple stones and a piece of leather.
I am not saying 1K edge is not useful, Im just saying theres much better to be taken out of the steel than just 1K. Few strokes on [even] somewhere around 3K and youre getting much much much better keener edge that slices cleaner.
If the chef expects sharpest thats respectable, but saying 1K is best for fine slicing is irresponsible. Nor it takes long time to hone a little more, and possibly be breaking of the wires.
So after many decades of sharpening and cleaning pocket knives, I've got my first real bleeder recently.
Went through the whole shebang. 1k,3k,5k,8k,12k,20k,1 micron diamond, .5 and .05 micron CBN. Edge was so sharp that it could scare the whiskers by its mere presence and edge so frail it would get dull from the blow of a spring breeze.
I was cleaning the pivot, then I don't know what happened, but it snapped back on the back of my thumb.
Cut clean to the bone. No pain whatsoever. Must have cut straight through the nerves. It was about 1 inch laceration, could see slight bit of white layer, and of course the bone. Started bleeding like a fountain. Anyways, washed it down with some alcohol, put them bandage on with good pressure. Slept through the night, again no pain. Woke up next morning, opened up the bandage, and the gash was closed nice and good without any stitches. That was a nice surgical edge!!!
TBH, though, the real lesson is that a good sharpener should never get cut that badly handling a knife. From a more ZEN perspective, I think a good sharpener is the one with the alert mind.
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