- Joined
- Jan 16, 2006
- Messages
- 24
WHOA!!!
I have been using a Sharpmaker at the 30 degree setting (15 per side) and going down to the Ultra Fine Ceramic rods and I thought I was getting my Shun kitchen knives pretty sharp. I can shave hairs off of my arm just by running the knife a quarter inch above the surface of my arm. I felt like it was just shy of the factory blade, which is scary sharp.
As has been mentioned, the set-up for the Edge Pro is pretty long and detailed. I ended up cutting myself taping up the blade with painters tape. BUT... it was worth it. After finishing with the 600 Grit stone, I was not impressed. Basically, my chef's knife was about as sharp as I could get it on the Sharpmaker. I thought, "Well, at least I know it is exactly 15 degrees."
I wasn't even going to bother with the polishing tapes, but I decided to anyway. Now, before I get flamed, I know that a mirror-sharp blade is less useful for tomatoes, eggplants, etc., but I needed to see how sharp I could get this guy. After about 3 passes on each side with the 3000 grit polishing tape, the knife will not just catch a few hairs, but will laterally grab onto every single hair on my arm it touches a quarter inch above my arm. It is officially "sharper" than the factory edge.
My next chore will be to reset the back-bevel to 10 degrees on my Shun Elites and add a micro-bevel of 15 degrees. Does anyone have any advice on setting the micro-bevel? Should I go ahead and use it at a flat 10 and then wait for it to dull a bit before setting the micro-bevel? How many passes with which stones will I need to set the micro-bevel? Thanks!
I have been using a Sharpmaker at the 30 degree setting (15 per side) and going down to the Ultra Fine Ceramic rods and I thought I was getting my Shun kitchen knives pretty sharp. I can shave hairs off of my arm just by running the knife a quarter inch above the surface of my arm. I felt like it was just shy of the factory blade, which is scary sharp.
As has been mentioned, the set-up for the Edge Pro is pretty long and detailed. I ended up cutting myself taping up the blade with painters tape. BUT... it was worth it. After finishing with the 600 Grit stone, I was not impressed. Basically, my chef's knife was about as sharp as I could get it on the Sharpmaker. I thought, "Well, at least I know it is exactly 15 degrees."
I wasn't even going to bother with the polishing tapes, but I decided to anyway. Now, before I get flamed, I know that a mirror-sharp blade is less useful for tomatoes, eggplants, etc., but I needed to see how sharp I could get this guy. After about 3 passes on each side with the 3000 grit polishing tape, the knife will not just catch a few hairs, but will laterally grab onto every single hair on my arm it touches a quarter inch above my arm. It is officially "sharper" than the factory edge.
My next chore will be to reset the back-bevel to 10 degrees on my Shun Elites and add a micro-bevel of 15 degrees. Does anyone have any advice on setting the micro-bevel? Should I go ahead and use it at a flat 10 and then wait for it to dull a bit before setting the micro-bevel? How many passes with which stones will I need to set the micro-bevel? Thanks!