Sharp edge but won't cut tomato skins very well.

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nakneker
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Re: Sharp edge but won't cut tomato skins very well.

Post by nakneker »

Earlier in this thread I stated I had a dedicated tomatoe knife with a Chosera 3k edge. However after talking to my buddy Steve, pd7077, I spent sometime yesterday playing with the stones again. He suggested finishing on an Asagi he knew I had. So I took a masamoto KS 210 in white steel and did a full progression. SP 500, SP1k, 3k, Meara J nat and finished with the Asagi. I also spent less time trying to avoid spending too much time on any one stone after the SP500. Kept the pressure very light towards the end. The results were pretty cool. That edge ghosts through ripe tomatoes and reached a level I was really happy with. I did the paper towel test, something Steve also suggested, and it did very good, I still have one area I need to figure out towards the tip side of the belly. Progress, threads like this are fun, I appreciate the knowledge shared!
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