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Posts by Benuser

Not so sure about that 'general wisdom'. It's probably the wisdom of EdgePRO retailers. Seriously, don't change the fundamentals. The edge is off-centered, that's what makes it asymmetric, and bluntly recentering it will cause over time crazy steering and wedging. Given this off-centered edge, one has to balance friction on both sides to avoid steering. This can be done by applying different angles. For the time being, stick with the existing configuration. When stropping,...
As a home user you don't need a ceramic rod. You may very well strop -- make light edge trailing strokes -- on your finest stone to refresh the edge. A so refreshed edge is much stronger than the one you may obtain with a rod. In a professional environment a rod has its place as an emergency solution. A home user has better options.
That sounds as a very likely outcome, but a relative novice shouldn't change an existing configuration with a new knife that drastically, IMHO. Better learn to reproduce the existing configuration, than how to eliminate possible steering, and only than adjusting according to the personal needs and expectations for longevity of the edge. We are now only at the first step.
You'd better used the time with stones, so at least you could have learned something about what you were doing.
How thick is that core? How did you remove all the clad? Show us some pictures, please!
My pleasure. Let us know what you think about it.
As you seriously consider a mono-steel carbon, do have a look at the Masahiro Virgin Carbon. It's a bit harder than the Misono's Swedish.
When with thinning you have removed a bit of the clad you should incorporate that newly freed core steel in your sharpening session. Start fairly behind the bevel. Expect a serious performance boost with the steel behind the edge being polished @3-5k.
Rick is right. The 240 has a width of 52mm according to JCK, mine has lost with the years a few mm. Which brings me to another point: the edge retention of the Swedish carbon is only average. That shouldn't be a great problem as it sharpens very easily, but expect daily touch-ups. If edge retention is important to you, get the Hiromoto instead.
A bamboo board and a Kohetsu AS hardened at 64Rc...no good idea. Besides the board, such a hardness in a professional environment requires a lot of attention. AS can get brittle. Perhaps you better get the Hiromoto AS instead whose hardness is kept more reasonable. The Misono UX-10 is an excellent knife and that vendor offers it at a great price. Fit&Finish at an exceptional level. A great all-rounder. No own experience with stainless Masahiro, but they use to offer great...
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