Trizact A6 & A3

[MaxtheKnife]

for many years i have used A16's @ 1200 grit and i likem.
opinions on the next two higher grits A6 @2500 and A3 @ 4000.
i need some really super sharp blades for a butcher shop i just acquired for 1 of my exchange programs.  he has been happy with the A16's and leather after a two week exchange, but said could i make them sharper.
would it pay me to invest in the A6's and A3's...........or a better way to sharpen them to hold up better.
they get a lot of use.
i have tested toothy edges, but they do not work for him for two weeks.
let me know......................

Mr. MaxtheKnife, for me the A16 is also the highest grit in my portfolio and I find it sufficiently fine for kitchen knives.

You have mentioned that the knives got a lot of use. Such a knives are often too thick behind the edge and need blade thinning because otherwise they do not cut easily. Blade thinning is for me quite a challenging job because to keep the blade symmetrical requires skill, suitable grinder and high concentration.

Jan

these are kinda new knives, maybe 2 months old and they all are "Lasting Cuts"...........8 bonners and 8 - 9" butchers.......more to follow.