04-20-2017, 07:47 PM
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.
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.