Originally Posted by Jeekinz
As I said before, I think alot of it is guilding the lily. 6K on a cooks knife?....OK, maybe if I had some time to kill. Woodworking and carving tools need to cut much denser and fibrous materials....WOOD..so they get the star treatment. If I bought say a sushi knife that was already polished then I would retain that look or quality of edge. But Tuesday nights Chicken Surprise dinner will not be reflected by what edge I'm using.
Yeah, stroping after 120.....he must go through alot of compound. lol
like I was saying..different strokes fro different folks (pun intended)
Japanese are very fanatical about their edges. Delicate cuts for some sashimi require an insanely sharp knife or it risks tearing the fish. They go so far as to say, " A dull knife makes bad tasteing food" I think that has alot to do with texture possably.
I know a chef in california, who works with some of the top chefs in the country, that swears my the sharpest knife he can have. He sharpens his way to wearing out a $300 knife once a year, just to make sure he is slicing herbs, insted of crushing and bruising them.
Yes, japanese woodworkers sharpen their chisels to the same extreme, you can't compare a chisel to a kitchen knife though..different geometry, even if sharpened to the same level. A yanagi would cut a mortise and tennon about as well as a chisel would debone a chicken