07-08-2018, 12:12 AM
(This post was last modified: 07-08-2018, 08:52 PM by KnifeGrinders.)
I exchanged a few emails with a mobile sharpener in Cyprus, he uses CATRA I 100 for many years
His name is Dave, website and photo: http://www.knifeedge.eu/about-us/
This does not answer your question, since Dave hasn't got a BESS sharpness tester, but he says that CATRA I 100 is reliable.
CATRA have done a comparative testing of sharpness on their tester:
"Extensive sharpness testing on the ISO 8442.5 tester reveals that levels of sharpness produced on the CATRA model I 100 are the highest consistently produced by any system. The edge life for given knife blade steel are also amongst the best achieved for re-sharpenable commercial use knives."
As a hue to our ongoing discussion on coarse vs fine edges, interesting is CATRA's reference to the grinding wheel grit by intended use:
Very smooth - Fish and meat filleting
Smooth - General fish and meat processing
Medium - Vegetable and general kitchen use
Coarse - nonfood industrial use
http://www.catra.org//pages/products/sha...lei100.htm
His name is Dave, website and photo: http://www.knifeedge.eu/about-us/
This does not answer your question, since Dave hasn't got a BESS sharpness tester, but he says that CATRA I 100 is reliable.
CATRA have done a comparative testing of sharpness on their tester:
"Extensive sharpness testing on the ISO 8442.5 tester reveals that levels of sharpness produced on the CATRA model I 100 are the highest consistently produced by any system. The edge life for given knife blade steel are also amongst the best achieved for re-sharpenable commercial use knives."
As a hue to our ongoing discussion on coarse vs fine edges, interesting is CATRA's reference to the grinding wheel grit by intended use:
Very smooth - Fish and meat filleting
Smooth - General fish and meat processing
Medium - Vegetable and general kitchen use
Coarse - nonfood industrial use
http://www.catra.org//pages/products/sha...lei100.htm
http://knifeGrinders.com.au