In another thread Mr. Rupert suggested that I try 120 grit. Oddly, in all these years of sharpening, I had never considered finishing at such a coarse grit. But just the thought of it got me so giddy I had to take pause and enjoy a bourbon & branch just to calm down a bit.
Another knife I got in that bunch of knives from Salvation Army is this Cuisinart 5” Santoku. I decided it would be a fine candidate to sharpen @ 120 grit.
What a nice little knife. While a bit light in weight, it boasts a beautifully rounded and ergonomically shaped handle that is a joy to hold. Not only that, it “features a superior high carbon stainless steel blade for precision and accuracy and a sturdy bolster for balance and control”. What more could you ask? But wait! There’s more! You can pick up a new down to the Bed Bath & Beyond for $9.99. What a deal!
https://www.bedbathandbeyond.com/store/p...1016093564
It was very dull. I forgot to measure the sharpness, but I would estimate it was somewhere around 800g. You know, like a butter knife. Yet another case of the let’s just buy a new knife when the old one gets dull syndrome.
The only belt I used to sharpen it was a brand new 120 grit SiC belt, and I sharpened @ ~16°. I love those SiC belts when they are new. If only they didn’t smooth out so quickly. Then I deburred on the Kally with a leather belt and a touch of Tormek compound. When finished, I took 3 sharpness readings at roughly 1/3rd segments along the blade from handle to tip. The readings were:
110g
110g
125g
Whether push cutting or slicing, that gnarly edged little knife just effortlessly melted through everything I could find around the house to cut. It will be a joy to use. 120 grit? I’m sold! It will be interesting to see how the edge holds up. Thanks for the suggestion Mr. Rupert!
Here is the edge. Both are the exact same image, just taken with different lighting conditions to accentuate shadows or not.
Another knife I got in that bunch of knives from Salvation Army is this Cuisinart 5” Santoku. I decided it would be a fine candidate to sharpen @ 120 grit.
What a nice little knife. While a bit light in weight, it boasts a beautifully rounded and ergonomically shaped handle that is a joy to hold. Not only that, it “features a superior high carbon stainless steel blade for precision and accuracy and a sturdy bolster for balance and control”. What more could you ask? But wait! There’s more! You can pick up a new down to the Bed Bath & Beyond for $9.99. What a deal!
https://www.bedbathandbeyond.com/store/p...1016093564
It was very dull. I forgot to measure the sharpness, but I would estimate it was somewhere around 800g. You know, like a butter knife. Yet another case of the let’s just buy a new knife when the old one gets dull syndrome.
The only belt I used to sharpen it was a brand new 120 grit SiC belt, and I sharpened @ ~16°. I love those SiC belts when they are new. If only they didn’t smooth out so quickly. Then I deburred on the Kally with a leather belt and a touch of Tormek compound. When finished, I took 3 sharpness readings at roughly 1/3rd segments along the blade from handle to tip. The readings were:
110g
110g
125g
Whether push cutting or slicing, that gnarly edged little knife just effortlessly melted through everything I could find around the house to cut. It will be a joy to use. 120 grit? I’m sold! It will be interesting to see how the edge holds up. Thanks for the suggestion Mr. Rupert!
Here is the edge. Both are the exact same image, just taken with different lighting conditions to accentuate shadows or not.