Knife Defense
Quick Edge Tests- Japanese Knife Imports
26
Apr
Apr
In this video we show a couple of ways to test your edge after sharpening using your thumbnail. These tests are geared mostly towards kitchen knives, but may …
In this video we show a couple of ways to test your edge after sharpening using your thumbnail. These tests are geared mostly towards kitchen knives, but may …
This is a really valuable video. The tip of testing the toothiness on the thumbnail alone is worth the price of admission. I haven't seen this tip on any of the many other sharpening videos on youtube. Until I saw this I couldn't understand why my knife could shave my arm, but would slide across a ripe tomato without penetrating. So, now I strop on the 3000 grit stone and quit there with excellent results on all veggies.
Thanks.
totally agree
totally got where you were coming from in the first posts. It all makes sense… i just wanted to point out the things i mentioned more for other people reading the comments than for you. Hope i didnt come across as too rude.
i understand where you are going with this, however, there are a few limitations of your tests. For example, i can make a very coarse edge and pass your second test by sharpening at a more acute angle (as it really just measures sharpening angles), and likewise, i can make a crazy sharp 30k+ grit edge and pass your first test, but it wont be the best edge for food despite being great for cutting paper and/or shaving. The two tests here are geared towards knives for cutting food.
should be totally fine for the knife. Maybe stop at the 5000 stone and see how that works for you…
Kramer 1000 grit glass stone kramer 5000 grit glass stone and a kitayama 8000 grit finishing stone
what do you use for sharpening?
I touch it up about every 2 shifts in the restaurant I think that I may have had angle to high on the micro bevel I just lowered it to about 30 I also just took off the factory edge any tips on the sharpening I just steped up to the suisin from my old globals
nope… it should have quite good edge retention. How often do you feel the need to touch up?
Just got the suisin inox honyaki wa gyuto. It is a great knife but I find that to keep it sharp enough to slice paper I need to touch up the micro bevel on my 8000 grit finishing stone is this normal with this knife
there are times when a micrbevel is about 45 degrees and it can change the way that kind of test works for the slicing portion at least… but i see where you are going with it
what does 45 degrees offer you as far as feedback?