05-26-2017, 08:20 AM
Yes, Max and I live about 4 hours apart. He told me about this knife test when we spoke on the phone regarding the Penn motor.
From what I've gathered from you guys and my own experience the toothy theory is finally making sense.
Of the 300+ knives I sharpened so far this week only a few exceeded 400 grit. It obviously takes less time to sharpen, but I'm struggling to find an effective way to remove the burr in less time when finishing at this level.
I use to think the factory edge even on some of the higher end kitchen knives were just a *quick factory edge*. No, they had it right all along!
From what I've gathered from you guys and my own experience the toothy theory is finally making sense.
Of the 300+ knives I sharpened so far this week only a few exceeded 400 grit. It obviously takes less time to sharpen, but I'm struggling to find an effective way to remove the burr in less time when finishing at this level.
I use to think the factory edge even on some of the higher end kitchen knives were just a *quick factory edge*. No, they had it right all along!