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this 3 finger dave murray test?

------------------- Thanks for clarifying the burr visuals.

------------------------------- per magnification, i hear you: brings out the kid in you, that 'oh, so cool!' factor

thanks gang...i'm now reading similar ops about it not being essential...that instead many more savvy sharpeners bypass a loupe and instead also just look for a consistent streak of light all along the edge when sharpening, and that any black or shadow shows a burr is still there..i'm also going...

what loupe strength do you suggest for edge checks? 10, 15, 20x? belemo or b/l i presume are the better brands...i should also make sure it's a 'triplet'?

lol..i used to be, before adding some girth...aside from Zegna, Canali was one of my fav labels hence using the name.:cool:

yes i have a wusthof..(forged knife... that is what you meant?) ...but what is a Yr stone (sorry!)

hi again, gang: newbie to sharpening and new member here (took 2 hr course), bought a 220 in house stone, naniwa pro 1000 and 3000 stones with 2000 'green brick of joy') have wusthof and mac mth 80 knives ...am buying 2nd hand cheap knives from thrift shops to soon begin to practice on...

thanks gang..i contacted local 'knifewear' that also carries this knife. seems a number of them prefer higher carbon content knives such as this: https://knifewear.com/collections/masakage

hi there, newbie here. i have mostly german (Wusthof) knives...recently got back into knives, took a 2 hr whetsone shaprening class (loved it) and also bought a bunch of naniwa pro stones...so i further splurged on picking up a Mac mth 80 chef's 8'' recently due to all the kudos I've read on it...