08-14-2019, 11:06 AM
My two cents here Sharpco and that's all it's worth because you're already conversing with the gold-standard of the toothy edge, Grepper. I say use your thumb across the edge of your toothy sharpening efforts in order to judge success. The sensation is unmistakable to me when compared to the feel of polished edges. For kitchen knives, I use the 150 cubitron and then the finest grade Scotch Brite belt available. This results in 140 edge sharpness for me while Grepper usually finds himself around a 100 on a regular basis. Grepper is just more meticulous about the whole process than me. I say this because if he is meticulous at all, he's more meticulous than me. I bring a dozen knives from our kitchen in to the shop here every three or four months and a half hour later they're done. Once back home, I warn Joan that they've just been sharpened but that warning doesn't seem to reduce her reliance on band-aids.
The magic of the Scotch Brite is simply this; it removes the LOW and the balance of the burr while preserving the tooth and does all this expeditiously.
Even at 140 - the knife is sharper than any brand new blade the home chef has ever experienced and the tooth - oh, the tooth, - makes any pork loin or tomato tremble with fear.
The magic of the Scotch Brite is simply this; it removes the LOW and the balance of the burr while preserving the tooth and does all this expeditiously.
Even at 140 - the knife is sharper than any brand new blade the home chef has ever experienced and the tooth - oh, the tooth, - makes any pork loin or tomato tremble with fear.