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So no abrasives and mid grit finishing stone. I’ll give it a noob try.

If you run the hair through your fingers one end will usually have the root stick to it and you will feel it. Hair is covered with scales and normal HHT tests rely on the edge catching on those scales. When it hits the scales but doesn’t catch you get the “violin”, and when it catches it pops...

Are you holding the hair root end out?

Yes it does. Some hair is very good for the test, some won’t work at all. This is why for razors the HHT doesn’t work as a universal test for sharpness. It would only work if everyone had the same source for hair.

If you have to do it one handed I think the guide systems would be difficult, as the Edge Pro requires 2 hands, and the clamping systems ones need 2 hands to set up the knife. I think you will eventually figure out how to do it one handed on the stones.

Run some damascus through it!

No problems here with a Foodsaver and Amazon Bags

We need something to obsess over:). And when it’s something we can control at least a part of, it’s fun.

I only speak from experience honing razors on jnats with 4 nagura progressions but: If you run a synth 1000# nagura on the Jnat you are getting 1000# grit in the slurry and as you run the knife on the stone you are banging the grit between the edge of your knife and the hard jnat. IME natural...

I spent a long time trying to figure out straights so I didn’t have the stomach to try and figure out knives lol. That’s why I went with the no fuss no muss mechanical sharpening route. It’s been several years now and I’m ready for a new challenge :).

You are on the money with the edge pro bevels. Not knowing any better and just going at it all my knives are pretty thick. Edges are razor sharp but don’t too well on anything but green onions and meat.

Yep I get that, even though up until 2 weeks ago all my knives were done on an Edge Pro. I also shave with Kamisori so I have all the stones, nagura, etc., but despite all that no real sense of what a low, medium, or higher angle is. So I need at least a reference for a starting point. And “2...

While hardness has some impact on edge retention so does toughness. I though hardness determines ultimate sharpness and toughness determines retention of the edge. I don’t know if a knife can maintain a razor like sharpness cutting through paper/paper towel.

we use to call then CHIGs, CHUGs etc.

I think everything dulls an edge as cutting mechanically impacts against the edge.

Ah so when people refer to a 20 degree bevel you are sharpening each side at 10? If so I need to make new wedges lol.

I’m getting into it myself, but just winged it when it came to sharpening angles. I just cut some wedges to give me a reference point for a 20 and 15 degree angle and realized I have been going way to low.

I found straight razors off of Jnats more comfortable and pretty sharp. Stropping on CBN brought the edge up to par with synths. Admittedly rubbing a four nagura progression on the stone is a lot more time consuming than running the razor on a synth progression, but it’s fun when I have the...

Darn I need some knife 101 edumacation! Thanks guys! I have some research to do :).

Sorry to necro post, but lots of the knives I see on site have pretty small bevels. Compared to mine, mine are pretty huge. Does blade thinness, grind etc. Contribute to this at all? Or is it just the preference of the owner to sharper at a higher angle to keep bevels smaller?