BESS range

[grepper]

...I definitely do see more variation in edge sharpness readings after using coarse grits compared to finer grits. Interestingly enough though, having refined and improved my burr removal techniques though, I see very similar sharpness levels. I just don't see those low numbers as often along the length of a given and coarsely ground edge. I guess that's the "tooth" in a "toothy edge".

A toothy edge will give more varied sharpness readings than a smooth, polished edge.  When you think about it, that makes sense.  However, there is no reason why a toothy edge cannot be sharp.  I routinely sharpen to 140g  – 160g without jumping through hoops.  For me at least, anything in that sharpness range is plenty sharp, and if I see those numbers I’m happy.
 
Coarser abrasives can produce some big, tough burrs that can be very malleable and difficult to remove.  If you are not getting your blades sharp, or have readings varying more than 10g or 20g at most along the blade, I suspect that there may still be burr left in some areas.  I suppose it’s possible that you are not evenly sharpening the entire length of the blade, but if you raise an even burr on both sides of the blade you should be fine.
 
If you hold the blade under a good light and carefully check out the edge both straight on and from both sides, generally a burr is actually visible with the naked eye.  Tilt the blade from all angles, and if there is burr it will reflect light.  A 10X loupe or a microscope is very helpful too.
 
What sharpness reading are you getting?  What grit abrasive?

[Bobbo]

" I suppose it’s possible that you are not evenly sharpening the entire length of the blade, but if you raise an even burr on both sides of the blade you should be fine."

Oh Grepper I can promise that there are many things I am not doing correctly. I'm doing a lot more things correctly than I used to though thanks to this forum. I can easily get 30 pt. variations along the length of the blade. I don't doubt that much of that is due to, as you suggest, inadequate burr removal. It would seem that there should be a price to pay for that but I can't yet figure out where it is. My knives cut almost effortlessly and with a little stropping on a sharp pad stay sharp for weeks and weeks and even months. 

Most of my knives are in the 190 - 220 range now. I'm going to get that Kalamazoo and see if I can get down in the 150's. Got to tell you the truth though; For a guy who used to live in the 900 - 1200 range I'm a pretty happy camper.

I ran across the section where you were describing your knife rest for the Kalamazoo.  That makes a lot of sense and particularly for a guy of my limited talents/experience. I'll just have to see what i can do once I get the machine but first I have to get my vacation out of the way.

[grepper]

Mr. Bobbo, Sorry to hear that you have to deal with that pesky vacation getting in the way of your sharpening!
 
It sounds like you are not giving yourself enough credit.  Anything in the 190 – 220 range is a nice sharp edge and probably more durable than a 150 edge.  150 is, like, really super sharp.  Most likely much sharper then you actually need for kitchen knives.  Speaking from personal experience, you have to be extremely careful with 150 sharpness knives as just bumping against the edge will cause epidermal leakage. 
 
The days of 900 – 1200 sharpness are over!

[Ken S]

Bobbo,

As Jan and I have touched on in another topic, our past influences how we think in the present. In my case, my thought and expression patterns are influenced by my thirty five year career as a telephone troubleshooter, and my lifelong passions for photography and sailing. 

I have many photographs I made long ago. Some I like and some I like in spite of them resembling my skill level at the time. They reflect the state of my art at the time, and I feel it would be unfair to reject them out of hand. I hope you will see your present BESS numbers in the same context. Your numbers are presently sharp. I predict that they will evolve even sharper with experience and continued work. My friend and sharpening mentor, Steve Bottorff, consistently sharpens knives with lower BESS numbers than I do. This is as it should be. I am confident that I will narrow the gap with continued work. 

Keep working. Keep analyzing and improving. The challenge is part of the mystique of sharpening. Enjoy the journey.

Ken