Posts: 100
Threads: 11
Joined: Mar 2017
I was holding my nikiri parallel to the floor in the kitchen a week ago, and my girlfriend backed into the business end with her arm.
It barely touched her, and she was experiencing the epidermal leakage grepper warns of.
It was like a paper cut, but it was a bit more than an inch long.
She looked at me and said 'that knife is insane, why would anyone need a knife that sharp', my reply was 'isn't it cool'.
Posts: 504
Threads: 55
Joined: Feb 2017
Recalling my Red Cross first aid training from almost fifty years ago, a very sharp knife will make a clean incision. The blood flowing from that incision tends to clean the wound. How fortunate your knife was very sharp.
Ken
Posts: 100
Threads: 11
Joined: Mar 2017
Finally got a couple of knives into the 250's, yay!
All manual, first DMT coarse, then DMT fine, then leather with green compound.
Posts: 500
Threads: 38
Joined: Mar 2017
EOU says congratulations to Wade! In our opinion you have achieved the most practical kitchen cutlery sharpness range 225-250. If you keep the edge straight it will stay at that sharpness level for a very long time. Having said that, we know that you will not stop at 250 and look forward to your sub 200 results. Must be the nature of the beast.
Here's a test that Harrelson Stanley with Shapton USA told us about and it would be interesting to see how it holds up in a practical test. He told us that Japanese sushi chefs regard a knife edge to be sufficiently sharp if the soy sauce beads up on the freshly sliced fish as opposed to soaking in.
Posts: 100
Threads: 11
Joined: Mar 2017
Interesting test. I will have to wait a bit until I can go flyfishing and catch a fresh one... soon
Me too! Trouts are calling!