Jon is a great guy. he graciously invited me into the store and spent a great deal of time teaching me how to sharpen. Thank you again. (John Danaher's student)
@@JKnifeImports - thanks buddy! hope you found the vids helpful. I'm in Nashville now (think I was in Boston last time). I'll drop by and say hey next time I'm in town.
Yea Jon, Always a good time watching you sharpen. I learned from your videos at least 10 years ago and those principles used every as sharpening. Carry on Sensei
Most people think of microbevels as a way to make the knife stronger and it can be used that way but I prefer to use it for better cutting performance. For example, you are not supposed to use 10 degrees edge with soft steel but if you add a 15 degree microbevel on top of that most soft knives will hold the edge. Even 50 HRC is good enough as long as it doesn’t have any heat treatment issues like retained austenite, or grain growth. This has been the standard edge on most of my knives for the last couple years and is something I recommend without thinking twice. I tried something new that is probably better than that. 5 degree edge with two microbevels of 10 and 15 degrees. This sounds crazy but to my surprise was enough to withstand moderate impact on cutting board on a knife with only 54 HRC. I have tried this on only one blade but considering it’s soft steel I bet most knives would hold this geometry.
i have, but i find it less consistent and effective overall... plus, harder to teach people to do well, and i would rather be sure people are consistently doing a good job at burr removal than almost anything else.
@@JKnifeImportsSince recently I saw that Takayuki Shibata-san actually recommends edge leading deburr so I was wondering what you think of it, thanks for the reply, Jon!
