Burp chopping power

Love me some ken onion edition work sharp with grinder attachment...that's the ticket without a full blown shop/shop area, in my opinion. I built a cardboard box enclosure that allows me access to all angles and to catch metal. I can do it on my kitchen counter with minimal clean up.

With the grinder attachment I have been able to take edge evenly all the way to tip as you have clearer vision than the standard attachment...

I have also done so with original attachment, although there is significant pucker factor...
 
nydude said:
Also about first edge and "second" edge, as my experience with infi is that it gets tougher after use. Not that I know anything about why that would be the case.
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That is true witj just about every manufacturer. Edges are thin and it does not take much time on a machine sander to burn or overheat steel.
 
Working in professional kitchens, edge retention is everything! New knives, unless they are hand-made Japanese, almost always need a little waterstone work. This is not for sharpness, but for edge retention. I can only assume even higher level knives are often finished in some high speed method???
 
willic said:
Working in professional kitchens, edge retention is everything! New knives, unless they are hand-made Japanese, almost always need a little waterstone work. This is not for sharpness, but for edge retention. I can only assume even higher level knives are often finished in some high speed method???
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Waterstone is the best, but when companies are cranking out hundreds and thousands of knives, machine sharp is what you get. I agree. Edge retention increases by several factors when you do a good hand sharpening
 
It seems the norm is the factory micro edge breaks! I guess that's what heat caused...
 
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