01-06-2018, 12:05 PM
When you do test Max don't feel like your PT50B is broken when you see 150 - 200. 40 - 50 BESS are very low numbers for knives. We admit that we spend little time chasing low numbers on knife edges but the fact is the lowest number we've ever generated around here is 83 and then couldn't duplicate it. That doesn't say too much because we don't claim to be skilled sharpeners but as far as we're concerned a 200 edge with tooth is flat dangerous and we've got the empty band-aid boxes to prove it.
We've got plenty of professional sharpeners who service the restaurant trade that sharpen to 200-250 and they tell us that their customers are ecstatic from both the standpoint of initial sharpness and edge longevity. If you ever feel moved to research the practicality of extremely sharp knife edges then go ahead and sharpen to 100, chop up one carrot on a cutting board, and then test again. You'll see what we mean.
We've got plenty of professional sharpeners who service the restaurant trade that sharpen to 200-250 and they tell us that their customers are ecstatic from both the standpoint of initial sharpness and edge longevity. If you ever feel moved to research the practicality of extremely sharp knife edges then go ahead and sharpen to 100, chop up one carrot on a cutting board, and then test again. You'll see what we mean.