My Munetoshi white 2 is now cabable to do 2 Weeks of homecooking with Gokumyo 20k finish. Without the system the edge is killed about 2-8 meals....
meal = portion, one person served lunch?
No one can dispute your numbers but they still are not proof that your jig provides the ultimate edge retention... just more a potential reflection on your handsharpening in comparison...
It also does not answer rhe issue that it still doesn't allow for following the geometry and profile of the blade and you are actually getting a continuous angle change across the blade.
:dazed:Your statement to the Mune can't be knife discussing, because we never discuss knives that only last 2-8 meals.
This discussion reminds me of a similar one we had about five years ago.
Bottom line is what ever works for the individual. For me, I'm happy with the results I achieve hand sharpening.
Bottom line is what ever works for the individual. For me, I'm happy with the results I achieve hand sharpening.
I just wanna say that learning to sharpen a japanese knife on a whetstone is really really fun.
Wow.
Sorry Sebastian, I have totally missed the 20k grit in your original post. I am sorry for taking another thread off the rails.
Also i guess Sharpchef treats his knifes like you would treat a car in a crashtest .. so if something lasts longer than thats interesting..
As you might guess there is a big sharpeningsystem virus infecting us here in germany.. so more stuff to come muahahahaha!
Seeya, Daniel
Doing small blades on a bench stone feels like it takes a lot of effort per inch of edge sharpened. Same with large blades and guided systems
Outdoor knives and folders users don't seem to give a clue about geometry.
Doing small blades on a bench stone feels like it takes a lot of effort per inch of edge sharpened. Same with large blades and guided systems
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