08-21-2018, 08:45 PM
Yup Mr. Bud, did it with the Kally. 
That's actually sharper than I like for a kitchen knife. For me a 150-200 toothy edge is what I'm looking for in my kitchen knives. While it's interesting to sharpen sub 100, it's like having a bunch of razor blades in the knife block. Almost kind of scary, and much sharper than needed for any normal kitchen task.
Of course that's just IMHO. Other folks may feel differently. It's just a matter of personal preference.
Fellow Exchange member Mr. Thomas wisely said something to the effect that a blade should only be sharpened as sharp as it needs to be for what it is going to be used for. And really, that makes a lot of sense.
That's actually sharper than I like for a kitchen knife. For me a 150-200 toothy edge is what I'm looking for in my kitchen knives. While it's interesting to sharpen sub 100, it's like having a bunch of razor blades in the knife block. Almost kind of scary, and much sharper than needed for any normal kitchen task.
Of course that's just IMHO. Other folks may feel differently. It's just a matter of personal preference.
Fellow Exchange member Mr. Thomas wisely said something to the effect that a blade should only be sharpened as sharp as it needs to be for what it is going to be used for. And really, that makes a lot of sense.