thank you! probably the most interesting sharpening video i’ve seen in a long time. i really enjoyed your approach to the process and the genuine nature of your commentary. best of all, in my book, is that the experiment was inconclusive and requires more inquiry. in a milieu of videos making definitive proclamations (“the 10 best _____”, etc), the lack of certainty in yours is refreshing. looking forward to future 🔪 experiments!
I personally love it because it works very well for how l do most of my cutting. Someone who rock chops a lot would probably not find it practical at all. I have plenty of curved profile chef knives so when l do want to do some rocking l just grab a different knife.
That was my basic conclusion as well. I'm going to repeat the experiment with a softer steel knife finished on a lower grit and see it that makes a difference.
@@davidtatro7457 The lower the grit the more tooth direction matters. Once you get past about 5k JIS the less your cut medium interacts with the abrasions. At 12k the striations are virtually gone. Check out Drmatt357's videos. He has some great high magnification pics of various levels of edge refinement.
thank you! probably the most interesting sharpening video i’ve seen in a long time. i really enjoyed your approach to the process and the genuine nature of your commentary. best of all, in my book, is that the experiment was inconclusive and requires more inquiry. in a milieu of videos making definitive proclamations (“the 10 best _____”, etc), the lack of certainty in yours is refreshing. looking forward to future 🔪 experiments!
Thank you so much for saying so! I really appreciate it, and it just inspires me to conduct more experiments! 😊
I do think there is a somewhat difference depending on what you're cutting and how
Good tips and quality tunes man, thanks
thank you for the experiment!
How do you find cutting with such a super straight edge, no curve at all?
I personally love it because it works very well for how l do most of my cutting. Someone who rock chops a lot would probably not find it practical at all. I have plenty of curved profile chef knives so when l do want to do some rocking l just grab a different knife.
I think if it is very sharp, the piece being cut has no idea what the scratch marks look like. 😅
That was my basic conclusion as well. I'm going to repeat the experiment with a softer steel knife finished on a lower grit and see it that makes a difference.
@@davidtatro7457 The lower the grit the more tooth direction matters. Once you get past about 5k JIS the less your cut medium interacts with the abrasions. At 12k the striations are virtually gone. Check out Drmatt357's videos. He has some great high magnification pics of various levels of edge refinement.
@Master deBater good point, and l plan to repeat this entire experiment with a softer Euro knife sharpened to only 1k.