I was actually going to link Salty's channel but you beat me to it

I will post another video though.



All his knives are stropped, you can see his progression in a few videos of his.

I polished my CCK cleaver to 0.05 microns and it will cut practically invisible tomato slices without needing to hold the tomato. You really dont need a toothy edge.

[/quote]

Thanks, Steven. I got exactly the same advice from someone else as well. Is this your own experience or some sort of "common knowledge"?[/quote]

I won't dwell on it, but I think it's specious reasoning to tie results to one particular stone.[/quote]

Dwell all you want and you would be wrong again. I don't care if you (or anyone) buy my stuff for sale or not, I have happy customers. Proof is in the pudding (as is shown by other's advice).

StevenPinson wrote:


This doesn't even make sense... What does this have to do with your sales?

I don't think you understood what I said.

I also like this:



But I still prefer this:



I'll try out a number of edges and let you know the results.

Incidentally, is there anyone here who is into kitchen knives? Which steel takes the best edge in your experience?

I’ve got this Tojiro petty made of white #2 steel. It takes the best edge I’ve ever produced. This CCK cleaver made of unspecified carbon steel also takes a great edge, but white #2 is better.

mark76 wrote:


I get great edges on my VG10 Spyderco Yin & Yang but I really like the edge I've been able to get on my Roselli Asttrid. Holds it pretty well too.

Ken