01-23-2018, 06:42 AM
(01-22-2018, 09:28 AM)EOU Wrote: We're chiming now Grepper. Ken just summarized it quite well. When feasible, use the fulcrum. Better control equals better results for most users. Grepper never met a 150 BESS, toothy edge he didn't like and most of his edges come right off the leather belt of his Kally at, or very close to that state. Like DE razor blades, very sharp edges are relatively easy, with practice, to measure "freehand". Duller edges - not so much.
Here's a question for you SHARPCO and our question assumes that you are familiar with the terms and differences between "polished" and "toothy" edges. If you aren't just ask and someone on the Exchange will explain. So here's our question; What do you and South Korean sharpeners, in general, prefer. "Toothy" or "polished"?
Hello. EOU.
It depends on the purpose of the knife. But what I can say for sure is that ordinary South Koreans like the low angle convex edge. They think that if it is not Convex Edge, it is not sharpened properly.