Trizact A6 & A3

[MaxtheKnife]

Do I understand correctly that the butcher does not think the knives are sharp enough when you first give them to him?  Sure would be nice to see the BESS numbers on a freshly sharpened knife before you give it to him.  Without that it's all subjective.  We don't know what he considers sharp.

If you got your tester back you could take it to his shop, have him give you a knife that he thinks is sharp and test it.

Not having an edge tester is like being a blind man stumbling around in a round room searching for a corner.  The outlook is bleak and grim.  All hope is lost!  Life itself might not be possible.

true mr grepper

let me say this, i did not put this in the start.

i have like 14 exchange programs with restaurants and the butcher.......all restaurants as of today are on hold...bummer.

11 are 2 week exchanges and others are 3 weeks...........for years i have always done them to 800 grit and leather and makes for a nice edge for veggie chopping, slicing and cutting meat.  the 2 week knives are somewhat sharp at the end of 2 weeks, but the 3 week exchanges all need work, some more than others.  i tested many grinds to get them all happy with the number of items they all cut and 800 grit seems to be the one.

now the butcher as you have read is different and yes, i did start him out at 800.....he is not an exchange, he calls when 4 each become dull.

so we are standing by now to see how the A16's and A6's work out......i will advise.

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