04-14-2019, 02:26 PM
That's one gnarly toothy edge Mr. Sharpco, and you got it very sharp. That should be a super slicer and not ride on the surface of anything. You'll have to let us know what you think of its performance.
Can I see LOW? Yes, especially on the left side if the edge in the second image. It's the bulbous stuff that looks like a small roll right at the edge.
That said, if it were my knife I wouldn't worry about it because for all intents and practical purposes you'll never notice it. That blade is very toothy and sharp and should slice though just about anything like butter.
For my own knives I'm just not as picky as I used to be. As long as it's around 150 and pretty well deburred I just call it good and use the knife. When it gets dull enough that it bothers me I just give it a quick touch up. No big deal, it doesn't take long to touch up and I'm totally happy with the performance. But that's just me and there is nothing wrong with trying to get a perfect edge.
Can I see LOW? Yes, especially on the left side if the edge in the second image. It's the bulbous stuff that looks like a small roll right at the edge.
That said, if it were my knife I wouldn't worry about it because for all intents and practical purposes you'll never notice it. That blade is very toothy and sharp and should slice though just about anything like butter.
For my own knives I'm just not as picky as I used to be. As long as it's around 150 and pretty well deburred I just call it good and use the knife. When it gets dull enough that it bothers me I just give it a quick touch up. No big deal, it doesn't take long to touch up and I'm totally happy with the performance. But that's just me and there is nothing wrong with trying to get a perfect edge.