I was turned onto The Story of Knife Steel by Larrin Thomas read it in two days. Had read about Magnacut on this forum the passaround & others.
Didn't want to get a folder rather a smaller chef knife that I would use every day to test the steel. Paid 240.00 for a stamped stock removal blade. 195mm. Mono magnacut steel. It was pretty thin to begin with with a fairly sharp V bevel edge of blade road as someone mentioned Washington monument grind.
Used it cutting everything. Peeling melons, cutting protein, making salads with vine ripe garden tomatoes. Tomatoes were the test as long as blade sliced through them easy. Over two months of home use daily still cut tomatoes but wanted to thin it some & see how sharp I could get it. Started with a well worn 140 atoma plate. With medium lite fingerpad pressure thinned till had a burr heel to tip. Spine only 5% off plate both sides. Lifted blade after each stroke to mitigate scratches.
Then lite pressure on 140 Atoma to smooth out high points of scratches on thinned area.
Then 400 & 600 atoma plates over same area still getting burr at low angle.
Next my JKI 1K diamond stone after going over thinned part raised spine to around 10% each side using medium light pressure cut micro bevel. Strong burr heel to tip. Refined micro with light pressure 1K removed burr.
Onto 6K JKI diamond stone light pressure micro bevel Murry Carter style stroping slow deliberate strokes. Angle integrity must be perfect. Went through paper towel no tear almost no resistance.
This knife we both use it's shaving sharp excellent edge retention.
Thinning is done all I'll need to keep it sharp is my two JKI diamond stones.
Before
After you can see partial finger guard that on goes to curve just below handle.
Didn't want to get a folder rather a smaller chef knife that I would use every day to test the steel. Paid 240.00 for a stamped stock removal blade. 195mm. Mono magnacut steel. It was pretty thin to begin with with a fairly sharp V bevel edge of blade road as someone mentioned Washington monument grind.
Used it cutting everything. Peeling melons, cutting protein, making salads with vine ripe garden tomatoes. Tomatoes were the test as long as blade sliced through them easy. Over two months of home use daily still cut tomatoes but wanted to thin it some & see how sharp I could get it. Started with a well worn 140 atoma plate. With medium lite fingerpad pressure thinned till had a burr heel to tip. Spine only 5% off plate both sides. Lifted blade after each stroke to mitigate scratches.
Then lite pressure on 140 Atoma to smooth out high points of scratches on thinned area.
Then 400 & 600 atoma plates over same area still getting burr at low angle.
Next my JKI 1K diamond stone after going over thinned part raised spine to around 10% each side using medium light pressure cut micro bevel. Strong burr heel to tip. Refined micro with light pressure 1K removed burr.
Onto 6K JKI diamond stone light pressure micro bevel Murry Carter style stroping slow deliberate strokes. Angle integrity must be perfect. Went through paper towel no tear almost no resistance.
This knife we both use it's shaving sharp excellent edge retention.
Thinning is done all I'll need to keep it sharp is my two JKI diamond stones.
Before
After you can see partial finger guard that on goes to curve just below handle.
