fatboylim
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I love the Takenoko for dry stropping, learned here. Mine is in a draw close by my knife block too.
R2/SGR2 knives: edge retention and sharpness
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I love the Takenoko for dry stropping, learned here. Mine is in a draw close by my knife block too.
scott.livesey
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edge retention and sharpness are such squishy subjects. what is your baseline? how are you testing? other than the occasional CARTA test, about the only true tests I have seen are here http://www.cliffstamp.com/knives/forum/read.php?3,1664 where subject knives were all sharpened at the same edge angle and the same stones, then made thousands of cuts in the same grade of cardboard.
LifeByA1000Cuts
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CATRA always looks to me like a test appropriate to say, evaluating machine knives for industrial applications, not kitchen tools...
rick alen
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I'll confirm what Benuser said earlier, R2 seems to create a very keen but "toothy" kind of edge. With a cheap 4K grit stone mine slices onion <0.5mm, completely limp kinda thin, yet in cutting paper towel you actually feel it snagging on the fibers quite strongly. And as another said, I believe you could strop to a very high polish and it won't slip on tomato skin.
My Takamura Migaki is definitely very micro-chip prone, for board work a 20deg/side micro-bevel is really indicated, so long as the Migaki I have goes anyway. Funny thing about the PM steels I've tried is that they still cut quite good with a fully microchipped edge. Other Migakis may have gotten a better HT than mine, and most likely the pricey Tanakas are consistently much better here.
R2 will not hold an edge anywhere near as well as SRS-15, and certainly not anything like M390, and I can personally say that SRS-15 will hold it's initial sharp much better than R2.
The properties I like in R2 and what makes it my personal go-to knife (I mostly do fine slicing in-hand or with tip-contnact-only on the board) is the fact that it is fully stainless and gets as sharp as just about anything, and here displays very good edge retention, especially with a lot of acid foods thrown in.
My Takamura Migaki is definitely very micro-chip prone, for board work a 20deg/side micro-bevel is really indicated, so long as the Migaki I have goes anyway. Funny thing about the PM steels I've tried is that they still cut quite good with a fully microchipped edge. Other Migakis may have gotten a better HT than mine, and most likely the pricey Tanakas are consistently much better here.
R2 will not hold an edge anywhere near as well as SRS-15, and certainly not anything like M390, and I can personally say that SRS-15 will hold it's initial sharp much better than R2.
The properties I like in R2 and what makes it my personal go-to knife (I mostly do fine slicing in-hand or with tip-contnact-only on the board) is the fact that it is fully stainless and gets as sharp as just about anything, and here displays very good edge retention, especially with a lot of acid foods thrown in.
