01-15-2018, 02:17 AM
Mr. Grepper,
As a practical matter I'm in full agreement. In fact, it's rare that I can get a knife better than 150, but for my use that's good enough. But it doesn't stop me from wanting to know what's possible, and more importantly (to me) what sets the limits. KG has observed edges getting duller when honed too far, and I am deeply curious to understand the mechanism behind that.
I think KG has also observed that his knives (the ones his team sharpens) don't get dull as quickly as mine, and perhaps yours. I'm curious about that, too, and suspect it has to do with his ability to minimize, and maybe even eliminate, the burr. But, like you, I'm not aspiring to reproduce his results, only to understand them to the best of my ability.
Thanks for your input. I've read with interest your posts on a toothy edge, and will be rereading them when I start experimenting with that in the not-too-distant future.
As a practical matter I'm in full agreement. In fact, it's rare that I can get a knife better than 150, but for my use that's good enough. But it doesn't stop me from wanting to know what's possible, and more importantly (to me) what sets the limits. KG has observed edges getting duller when honed too far, and I am deeply curious to understand the mechanism behind that.
I think KG has also observed that his knives (the ones his team sharpens) don't get dull as quickly as mine, and perhaps yours. I'm curious about that, too, and suspect it has to do with his ability to minimize, and maybe even eliminate, the burr. But, like you, I'm not aspiring to reproduce his results, only to understand them to the best of my ability.
Thanks for your input. I've read with interest your posts on a toothy edge, and will be rereading them when I start experimenting with that in the not-too-distant future.