Thanks Buzz. The fact that Ben is willing to take phone calls tells me a lot about his product, without ever even having used it.
I can't wait to get it and start playing.
OK, here is my next question. How do you test for sharpness? I already keep my knives pretty sharp. I have tested by holding a piece of paper and slicing through it. My knives all cut through the paper easily without tearing it. Is there a better way to test degrees of sharpness?
How to test? This is a very good question and there is no one answer. The famous custom maker Murray Carter has his "
three finger test". I find it interesting if confusing but I still use it with every knife I sharpen out of habit. I never figured out what it's telling me though. Sorry to bring up Chico once again, but the following quote (loosely) is from him.... "a thousand microscopic paranas nibbling at you fingerprints". I have felt this and it rings true. This is sharp, yet, how sharp?
Other's cut string at various tentions. Then there is cutting wet rope of a given diameter- mostly for larger tacticle knives, and several other "tests". Nobody really agrees which is best and individuals go their own way.
My method is what is commonly known as push cutting. Take a 8 x 11 piece of computer printing paper, hold it in the portrait position centered at the top by thumb and fore finger (the pinch). Place the blade outward from the pinch and push straight down with absolutely no slicing motion. A well sharpened knife will do this. The key to how sharp the edge is, is the distance from the pinch that the blade will cut cleanly. The above mentioned "well sharpened knife" will push cut about 1/4 inch from the pinch and will do everything and more ever required in a kitchen, home or professional.
On to insanity: True sharp comes ONLY through stropping. Picture the barber with his straight razor. Not to meander too much, but the barber can slash away on the strop the same way TV cooks do the same with their idiotic grooved steels. The difference is in the geometry of a straight razor. What the barber does actually works. Not so with knives. The technique of stropping a knife should be another thread as there is only one way to do it properly and it deserves its own space. I'm sure GB will be begging for answers later.
Meanwhile, I'll leave you with this. I will polish a blade with a 10k grit waterstone and the blade will pushcut cleanly about 1/2" from the pinch. By the time stropping is completed the same blade will pushcut 1 3/4" from the pinch. The difference, in real terms, is absolutely astounding.