Just picked up Naniwa 400 grit Diamond stone for thinning behind edge on on magnacut Hap40 chef Knives. Also super steel folders. Finish on 1K JKI diamond stone.
New coarse stone
- Thread starter Keithpaints
- Start date
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Added a 3K JKI diamond stone. Came in today. Sharpened both my Magnacut chef Knives. Thinned behind the edge with 400 till got a burr heel to tip. Then 1K over thinning bevel & 3k same. Raised the spine a little about 10% with 3K of course got a even burr & removed it lateral stroke 3K. Love this 3K it's fast & gives a toothy edge. Our ping pong size garden tomatoes are very sweet, but have tough outer skin. The 10% edge on both sides sliced tomatoes easy.
We have bakery nearby that bake special loafs. This is Honey wheat bread, avocado with garden tomatoes s&p.
We have bakery nearby that bake special loafs. This is Honey wheat bread, avocado with garden tomatoes s&p.
Also lowered the tip some more on my Doberman magnacut from the spine. Used 60 grit 1x42 belt & bucket of water. It is a good blade for chopping & forward push cuts, now it's much better tip work as well. Rounded & polished the spine.
Picture of my knife on EE only one with ironwood handle. Today changed profile.
Picture of my knife on EE only one with ironwood handle. Today changed profile.
aporigine
The slow blade penetrates the winter squash
It looks proper better with that bit of recurve on the spine resolved. Nice!
