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Posts by Benuser

It might be helpful to distinguish keenness and sharpness. A convexed fine-grained soft carbon steel edge, polished with Cr2O3 at an inclusive angle of 50 degree, can be very sharp, and is probably close to what Escoffier used for his "chiffonnade".
No, just asked to know whether the knives you bring to him could benefit from a higher grit. Soft carbons could for sure, soft stainless not. I maintain the carbons with a 8k or even Cr2O3. For French or German stainless 1.5k is probably the max.
If that old Chicago chef's knife is a carbon, it's quite easy to thin let's say the first inch behind the edge with automotive sandpaper on linen, start with P120, edge trailing only. It won't ever become a laser, but still a decent cutter, especially with meat and soft vegetables.
What kind of knives do you bring to this guy?
Have a look at these carbons as well. http://japanesechefsknife.com/ChineseCleaver.html#ChineseCleaver
If you aren't a collector, but a user, that present market value of your knife is only interesting if you have to insure it. Of course you may sell it, but the replacement knife will have risen in price as well, and eat your profit. Not to speak of the part shipping costs will take.
That's exactly why people go far beyond JIS1500 (10 micron) when sharpening. Besides from the question how to successfully deburr at that level without damaging the remaining edge. And sharpening every time without need on a relatively coarse stone implies a lot of material getting wasted, and the blade's lifespan dramatically shortened.
Welcome aboard, CM-Chef!
Anyway, it's BDL's merit to have made rock-choppers aware of the distal taper which is so pronounced with the traditional Sabs.
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