I disagreeJulian, being able to put a fine edge on a knife that can cut a supermarket receipt or even a single layer of paper napkin clearly is indeed a skill that takes a while to learn, but in the world of kitchen knives, this does not have that much meaning, because an edge that works well in the kitchen is often too coarse for such a test.
Cool art project!Try this one. I call it the circle test. Changing directions doesn't work well if you have burr remnants. You can also try starting to slice some paper with a pull cut and then switch to a push cut mid stroke. Like you are sawing kind of. The change in direction is tough if your edge isn't straight and true.
I'm not really trying to compete. I think I'm just kind of agreeing with Thorndahl88, there are practical and useful bits of information that can be gleaned from carefully constructed paper cut tests. I'm not usually just sharpening one knife. I'll do 6-10 at a time. I'll give everyone some love on 1k. Then do each one on 2k. Checking my progress on the paper towel is more convenient than slicing a tomato. Do a pre sharpen slice. A slice after the 1k. Some after the 2k. I see how I'm progressing. Let me know when I can set one down and move to the next. And it gives tactile feedback if I missed any little nicks and burrs. And I always have nicks and burrs due to how thin I keep the knives. In hard steel like the Wat or Shi Han you often can't see the nano chips but you can feel them in paper. And if you can feel them in paper you will also feel them when you are back to chopping later. Better to catch it and even go back to the 500 if you need to.I feel like this contest misses out on the zen of sharpening, too. Aren’t we all supposed to just try to improve our current edges, rather than compete against each other?
Cool art project!
Julian, your a new member ... so thats pretty awesome your cutting receipt paper like that with a wusthof. Hopefully you keep enjoying this awesome hobby, now that you know how to sharpen with good results, you must sharpen all your friends, Families, neighbors, cousins knives. All of their knives ....So you have sharp knives huh? Let's see how many of you can replicate my cutting test below, using a supermarket receipt. Videos or it didn't happen
If you have a specific question for an user, can you send them a message rather than clogging my thread? It's common sense.
I wouldn't worry too much about it being one particular thing. If you are just focusing on learning how to do one medium stone and reach time trying to do a little better than last time then you'll get there. Any medium stone should have plenty of bite. You could definitely have residual burr. You might try drawing it lightly through a piece of cork and look closely at the mark it leaves. If you see a lot of black dust that's burr and metal particles you aren't getting cleaned up. Stropping on cardboard or newspaper can help.
Stinger, my thread my rules. Take the challengeTry this one. I call it the circle test. Changing directions doesn't work well if you have burr remnants. You can also try starting to slice some paper with a pull cut and then switch to a push cut mid stroke. Like you are sawing kind of. The change in direction is tough if your edge isn't straight and true.
I seem to remember there’s someone on KKF who’s legally blind.I’ve been fixated by this recent video.