joe -
I admire your dedication/expertise/etc.
I expect my barber to strop the razor.
the top round roast is already dead and doesn't feel a thing.
so my emphasis is on performance in the kitchen, not whether a cherry tomato dropped from one-half inch or one half-foot cleanly cleaves.
male folks who do not shave with their 10 inch chef knife probably lack an appreciation for a 2 degree back bevel with a 20,000 grit finish on an 0.005 Angstrom edge.
me personally, I want my kitchen knives to cut cleanly and without undue pushing/effort.
that's it, that's all.
I place more value on "life of (acceptable) sharpness" than "sharpness beyond measure" - in the end it's a question of priorities and perceptions.
I've used Angstrom edged Japanese knives. marvelous devices.
quite frankly, the "I diced three apples before I had to go back to the stone" is just not my kettle of sushi. I'm looking for six months of (home) kitchen use - with regular steeling - before a knife needs "sharpening"
I admire your dedication/expertise/etc.
I expect my barber to strop the razor.
the top round roast is already dead and doesn't feel a thing.
so my emphasis is on performance in the kitchen, not whether a cherry tomato dropped from one-half inch or one half-foot cleanly cleaves.
male folks who do not shave with their 10 inch chef knife probably lack an appreciation for a 2 degree back bevel with a 20,000 grit finish on an 0.005 Angstrom edge.
me personally, I want my kitchen knives to cut cleanly and without undue pushing/effort.
that's it, that's all.
I place more value on "life of (acceptable) sharpness" than "sharpness beyond measure" - in the end it's a question of priorities and perceptions.
I've used Angstrom edged Japanese knives. marvelous devices.
quite frankly, the "I diced three apples before I had to go back to the stone" is just not my kettle of sushi. I'm looking for six months of (home) kitchen use - with regular steeling - before a knife needs "sharpening"