OMG! I had to look up YMMV 
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Over the years I've learned to feel edge sharpness by, with a very light touch, pulling my finger at a shallow angle to the blade down off the edge. I just did it with a blade that measures 140g BESS. Then I looked at my finger. Sure enough there were micro incisions on my epidermal layer! Doing that test the blade has sort of a sticky, resistance. Hard to explain, but once you feel it, it is easy to identify again.
I can tell instantly if a blade is very sharp or not. I'll call it the one finger test! It seems really easy, but then I've been doing it for years with a lot of blades. I guess anything you do for years seems easy.
Personally, the three finger test gives me the willies because it involves sliding along the length of the blade. If the blade does not provide that "special feeling", the tendency is to press harder and see if that makes a difference. Yikes! But, that's just me. IMHO. YMMV. What works for me my not be the best for someone else, and visa versa.
What would be really cool would be an instant auto-threader for the PT50!
So, Mark, for sharpening an "everyday" knife, like a kitchen knife, what have your found produces the best results? Sharpen to 400 grit and then hone @ 1000? Do you think 400 grit gives enough tooth?
.Over the years I've learned to feel edge sharpness by, with a very light touch, pulling my finger at a shallow angle to the blade down off the edge. I just did it with a blade that measures 140g BESS. Then I looked at my finger. Sure enough there were micro incisions on my epidermal layer! Doing that test the blade has sort of a sticky, resistance. Hard to explain, but once you feel it, it is easy to identify again.
I can tell instantly if a blade is very sharp or not. I'll call it the one finger test! It seems really easy, but then I've been doing it for years with a lot of blades. I guess anything you do for years seems easy.
Personally, the three finger test gives me the willies because it involves sliding along the length of the blade. If the blade does not provide that "special feeling", the tendency is to press harder and see if that makes a difference. Yikes! But, that's just me. IMHO. YMMV. What works for me my not be the best for someone else, and visa versa.
What would be really cool would be an instant auto-threader for the PT50!
So, Mark, for sharpening an "everyday" knife, like a kitchen knife, what have your found produces the best results? Sharpen to 400 grit and then hone @ 1000? Do you think 400 grit gives enough tooth?