shiny
Member
I've seen many posts on edge retention, but I haven't seen my question answered, or perhaps I've not read well enough. Anyway I have a few knives by British and a few Japanese knives. After sharpening, I can do a cut against the grain of a newspaper and they will all slide through without a problem. All knives I have will remain sharp to a more or lesser degree for a fair time, however non of them will be able to perform an against the grain of a newspaper cut after the first usage. Is that normal or should I put more care in the sharpening process?