03-27-2017, 09:51 PM
A30: Depending on where you look that's from 500-700 grit. I've found that makes for a very impressive blade right off the sharpener, but if you are looking to slice tomatoes it does not last that long. Soon it starts riding on the skin of tomatoes, broccoli and grapefruit skin, etc.
My focus is mostly kitchen knives, and I keep looking for a good general grit. The results of that search keep pushing me to a coarser and coarser grit.
The grit comparison charts for Trizacts are all over the place!
I'm starting to think that A45-A65 might be about right. I rather liked what the A45 did on the Victorinox.
Maybe I'll just bail on all this belt stuff and simply use a rasp.
My focus is mostly kitchen knives, and I keep looking for a good general grit. The results of that search keep pushing me to a coarser and coarser grit.
The grit comparison charts for Trizacts are all over the place!
I'm starting to think that A45-A65 might be about right. I rather liked what the A45 did on the Victorinox.
Maybe I'll just bail on all this belt stuff and simply use a rasp.