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High polish stickiness

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TamanegiKin

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I was slicing apples for pie today with my KS.
I hadn't used this knife for a month or two since I polished it using micromesh pads. I liked the honyaki knock off look. If only I could fake a hamon hmm.... Anyway, as I cut into the first Apple I noticed how sticky my knife became, I started recording with my phone. It didn't bug me on the right side but on the inside(left side) It's a nuisance. I think I'm going to sand it back down to a lower grit tomorrow. Anyone else have a similar experience after polishing a knife, or is it more of a technique issue?

Can't embedd the video from my phone but here's the link.
http://www.youtube.com/watch?v=8_sv53CefvQ&feature=youtube_gdata_player
 

JohnnyChance

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[video=youtube;8_sv53CefvQ]http://www.youtube.com/watch?feature=player_profilepage&v=8_sv53CefvQ[/video]

Good tunes. I don't polish any of my knives, so I am of no help to you there.
 

stevenStefano

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I think this is a pretty common problem with highly polished knives. I've read loads of times of people spending hours to get a mirror polish then going back to sandpaper as soon as they use the knife because everything sticks to it so bad.
 

TamanegiKin

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@Johnny, thanks and thanks for fixing the link :beer:

@Steven, yea I thought the feelings were mixed on the high polish, some don't seem to have issues with it while others do. I had to give it a go but it looks like I fall into the latter category.

@Peco, thanks!
 

Sarge

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Could also be a technique thing I'd try cutting more with the tip area or front 1/3 of the knife and see if that helps. I'll bet a combination of both technique and slightly rougher finish makes a difference for sure.

Can't offer much more than that since I haven't polished a whole blade in awhile and the last one I did (cheap Stainless cleaver) I didn't have stickiness issues with.
 

Salty dog

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I think this is a pretty common problem with highly polished knives. I've read loads of times of people spending hours to get a mirror polish then going back to sandpaper as soon as they use the knife because everything sticks to it so bad.
They are wrong. It's about technique.
 

shankster

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"They are wrong. It's about technique. "

I thought it was all about the "grind"....
 

stevenStefano

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They are wrong. It's about technique.
My own knives are scratched to hell from thinning, but I have read many times of people spending hours polishing knives to then go back to 2000 grit paper. Care to elaborate, I haven't heard of a way round this before.
 

tk59

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"They are wrong. It's about technique. "

I thought it was all about the "grind"....
It's about both. A couple of my knives are basically mirror polished but they rarely have sticking issues due to the grind. I do find that if I use a little pressure to keep an asymmetric blade from steering, food will release much more easily. If I allow the steering to control the blade, I have more sticking.
 

Eamon Burke

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I don't like a polished face. It shows every little scratch, sticks, and doesn't provide for that cool edge-bevel contrast.
 

RRLOVER

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It is about velocity and speed.At the pace you were moving that knife could have been finished with 80 grit and thinly sliced apples are going to stick.
 

ecchef

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Nice knife, nice ink, nice vid.....music :no:

I'd agree with some of the other guys here, a little technique mod may be in order.

tk...interesting observation about the steering/sticking correlation. I'll have to experiment with that.
 
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