I decided to give a Wa-handled gyuto a try despite my preference for slightly heavier gyutos and bought a Richmond Addict 2 based on the positive reviews and slightly lower price than some comparable knives. I like the thinness and profile (if a little less flat than I'm used to) and am slowly getting used to the lightness.
My question applies to the edge geometry and specifically, how to maximize edge retention??? I put a new bevel on it with the DMT plate right away followed by refining the edge with the 1k then polishing it nicely on the 4k, deburring with cork and trailing strokes after each stone. I ended up with a slightly thinned and nicely polished edge that would easily shave arm hair and pushcut copier paper along the entire length of the blade.
My problem is that it won't seem to hold that properly sharp edge more than about a day of work! I'm a culinary school instructor so I don't do anywhere near the volume of knife work I used to and I really expected this knife to hold up based on what I read from other users. For reference my 8 year old Masahiro MVB will seemingly hold onto it's edge fresh off the stone for a couple days at least and my Mac Nakiri longer than that.
Hopefully someone can let me know if there's something specific I should be doing differently when sharpening the powdered steel compared to the molybdenum alloys. Or is it true that the powdered steels lose that ultimate sharpness quickly? The knife still cuts and is sharp enough to get things done, but doesn't hold that keenness that allows for effortless precision that I look for.
Thanks for putting up with my longwinded ramblings and I look forward to any advice I can get. I want to like this knife, but haven't been impressed so far. Maybe BDL or Phaedrus can help steer me towards a solution.
Thanks in advance.
Edited by chefdog - 1/15/12 at 7:40am