ZDP-189 Vs Super Blue

knifenut1013 said:
Shirogami is the purest of carbon steels so it's like sharpening a 10xx steel.

It has a very high attainable hardness but does great at about 60-61 too. I like a much higher finish around 5k-6k for Shirogami, 1k feels toothy because it is.
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While I can't complain about any finish I've used them at, I've generally been finishing on an EP at 3K with them recently. Will going up to 5 or 6k give a noticeably better performance?
 
Depends, i like a sharper edge for meats. Chicken is where I really notice the difference.
 
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