Edge trailing = burr may or may not fall off
Edge leading = GOOD RIDDANCE BURR!
Edge leading = GOOD RIDDANCE BURR!
its the best stoneI'm looking at getting a Gesshin 4000, i like a toothy edge, either that or the synthetic natural.
option 1Have a question to you all.
I used to work with house knives at restaurant. Couple days ago I bought a MAC MTH-80 to try at work. On restaurant type polyethylene board I used it two days. At first, out of box performance was really good. No chips nothing. I worked on let's say 10-30 lbs of brussels sprouts, zucchini, squash, red/green bell pepper, onions, 40 lbs of each idaho, sweet and red potatoes. I do this process 2-3 times in a week. (I only used black MAC hone 2-3 times.)
Now it resists cutting a bit. I don't want to say dull cause it's not. It's still in decent shape (now I understand to MAC's reputation) but for example I can't easily cut tomatoes.
I can not say I'm experienced with AUS-8 steel and don't know where to stop.
So here's my question what would you suggest me:
1) Sharpen it on Chosera 800 and Strop (Herald's Red Compound)
2) Sharpen it on Chosera 800+3000 / with or without strop?
3) Thin it (cause it's brand new) and go with option 1 or option 2 above?
Thank you.
.... 10-30 lbs of brussels sprouts, zucchini, squash, red/green bell pepper, onions, 40 lbs of each idaho, sweet and red potatoes. I do this process 2-3 times in a week. (I only used black MAC hone 2-3 times.)
Reminds me of the times my attention slightly dwindles... Progression being 500 -> 4k -> -> 500 -> 4kWith the right sequence and proper technique, edge retention gets pretty good even for "poor" alloys. Edge leading is still the leading way to get things working as best as possible the fastest way possible, but proved to be quite a challenge for most people. Same as fine grits, especially if the stones are a bit softer.
Reminds me of the times my attention slightly dwindles... Progression being 500 -> 4k -> -> 500 -> 4k
What exactly is a burr? Is it like the sloppy sex towel that needs to get tossed out after every act?
What exactly is a burr? Is it like the sloppy sex towel that needs to get tossed out after every act?
Lies! You don't like stainless!i only take stainless to chosera 400.
I was going to tag you but thought the surprise would be better.Damnit. I was reading thru from the last page and started laughing because I had a feeling it was coming but I resisted from watching it again.
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