I usually don't measure that high up from the edge honestly. Generally I will thin directly behind it to around .010 or thinner. Honestly of the steel can handle it I will bring all the way to 0, then ad a microbevel. By the time I've thinned to that point I don't need to worry about 10 mm up from the edge.
Oh woops my bad. I'm so used to seeing decimal values in imperial measurements not mm. Yeah that's likely fine. Actually I'll convert it and edit if not.
Heard.
interesting i deburr with edge leading strokes on the stone, what is the purpose of doing "followed by a few strokes along the edge"
interesting but what is the benefit of doing "followed by a few strokes along the edge" when deburring on the stone and not just doing edge leading strokes ?
Simply in catching the last burr remnants. Find out if it makes any difference in your case.
do you use an oval metal rod ?
It is very long time ago I handled another than a oval rod. The oval ones are supposed to offer a larger contact area. A round one has a minimal contact area. Errors in manipulating, such as too high a pressure, are likely to be aggravated.
I've been touching up occasionally with a few very light strokes on a ceramic rod and then stripping on my palm and that keeps it good for the rest of the shift, at least. I worked 80 hours last week with a new ginsan gyuto I rehandled and I think I lightly sharpened it twice after the initial sharpening to get past the factory edge, ceramic rod maybe once every couple of days.
I often use stropping in hand to move all debris to the other side where I can abrade them.
very interesting i wasn't aware of that thank you for the comment
My pleasure. I try to use my rods — Dickoron Micro & Polish — in time: before a noticeable decrease of performance. No big deal as a home user: feeling with my nail along the edge tells me it's time. That said, I steel prior to the use of the knife — not afterwards.
interesting i have a dickoron micro but i do not have a dickoron polish.
do you use the nail check method as such ? like trying to shave a little piece of nail and see if the knife sticks to it or slides ?
Not seeing whether it cuts. It does, don't worry. Feeling along the edge, from heel to tip, whether it feels equally smooth on both sides.
this is how i check
thank you for the illustration all this time i was thinking that you meant what Vincent does in the video here for illustration purpose i linked it
do you use this nail method for detecting burr when sharpening on the stone ?
I use it for checking whether the edge is equally smooth on both sides, and to remove swarf with sticky stones, like the Naniwa Junpaku or a Coticule.
dear @Benuser thank you for the comment again i just wanted to ask you what do you think about this matter
when i use the dickoron micro i do not see almost any amount of metal residue or if i see its extremely small amount
it is very interesting to know everyone's opinion on this matter
"Traditional honing rods do not have sharp protrusions, and the metal swarf found on the surface is observed as flattened or smeared patches of metal. This type of metal removal (or transfer) is generally termed adhesive wear. Adhesive wear occurs at points of very high pressure that occur when the contact area is very small."
I just don't know. My curiosity about using those steels with soft carbons comes from descriptions of old sharpening practices in France, where they were highly polished, AND the knives were permanently steeled. Using an even finely grooved steel makes no sense, as it fatigues the knife's steel. Working with a freshly sharpenend soft carbon on a crappy poly board was possible for say 45 minutes. Steeling with a grooved steel gave ten minutes more. Next steeling only a few minutes.very interesting @Benuser so do you suggest that the dickoron micro simply straightens the edge ?
if only todd could test the usage of a dickoron micro with his microscope
very interesting i do not have any soft carbons just regular stainless steel knives in the range of 56-58 hrc i use the dickoron micro with them , is there anything better than the dickoron micro for those knives in your opinion ?
