How Sharp Is Sharp Enough ?????

Hey guys, thanks for all the help and insight. My perspective on sharp enough has really changed. For some reason the stropping really works for me. I have done several now. They all shave very well. Still having trouble getting a burr sometimes. Not sure why. They slice the edges off news paper with no problem. One of my stropping projects is a vintage carbon steel chef’s knife. It is used for slicing, mincing, and chunking you name it. It almost glides through every thing. including raw meat.
I used one of my chefs knifes that had been sharpened on a Chefs Choice sharpener that I thought before was sharp enough. Wow what a difference in what was sharp enough then compared to now. This knife will get a good stropping soon.
Happy sharpening to you all.:) :) :)
 
By the way, carbon steel will really spoil you. It is generally easy to sharpen and takes a fine edge. More than that, it also responds particularly well to stropping. You may find that your carbon steel techniques don't produce nearly the same results when you shift over to stainless.
 
Hey Jeff,
All my kitchen knives are vintage carbon. My wife's knives are stainless. Not sure I want her haveing a scarry sharp knife. If you know what I mean.;) Don't want to be marvin bobit.:eek:
 
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