09-13-2018, 11:20 PM
KG,
First, thank you for all of your excellent work and reporting, you’ve been a great help to me (and I’m sure several others) in my never ending quest to improve my sharpening.
If you don’t mind, I have a couple of questions for you:
1. Did you happen to get a before/after BESS score for the butcher experiment (apologies if you already stated it - I didn’t see that in the thread). I’m very curious as to at what point they considered the knives not fit for use.
2. My knife sharpening is mostly of relatively hard, carbide-heavy steel. What I’ve been doing to ensure the burr is really removed is to place the blade on a brass plate, edge straight down (i.e., blade perpendicular to the plate), and rolling the blade from heel-to-toe applying moderate pressure (maybe a pound or two) - no slicing motion, just a rocking motion. If the blade has the same before/after BESS, I’m assuming no burr. Do you (or does anyone else) think that’s a safe/unsafe assumption?
Steve
First, thank you for all of your excellent work and reporting, you’ve been a great help to me (and I’m sure several others) in my never ending quest to improve my sharpening.
If you don’t mind, I have a couple of questions for you:
1. Did you happen to get a before/after BESS score for the butcher experiment (apologies if you already stated it - I didn’t see that in the thread). I’m very curious as to at what point they considered the knives not fit for use.
2. My knife sharpening is mostly of relatively hard, carbide-heavy steel. What I’ve been doing to ensure the burr is really removed is to place the blade on a brass plate, edge straight down (i.e., blade perpendicular to the plate), and rolling the blade from heel-to-toe applying moderate pressure (maybe a pound or two) - no slicing motion, just a rocking motion. If the blade has the same before/after BESS, I’m assuming no burr. Do you (or does anyone else) think that’s a safe/unsafe assumption?
Steve