/ck/ - Food & Cooking

>>8679039
I don't know why you would try to knowingly and blatantly try to deceive people.

The ability to pushcut newsprint across the grain at 90 degrees itself is empirical proof of a clean burr free apex. An apex with any microscopic burr remaining will catch and tear the newsprint rather than pushcutting it crossgrain cleanly. It is also hardly as if I don't have an endless supply of USB microscope image at ~250x magnification showing quite clearly the absence of any microscopic burr on my sharpened edges. Pic related.

Since you did not bother to read the link I posted referring to metallurgical research conducted into the effects of grinding steel without lubricants, I will summarize it to say that when surface temperature sensors are embedded in steel and that steel is hand ground on diamond abrasive plates and dry sandpaper, surface temperatures in excess of 2000C were briefly recorded. This is more than enough to de-temper the first few microns of steel thickness,which in the entire thickness of a knife apex.

The effects are, of course, worsened by any sort of power sharpening (such as a diamond electric pull through sharpener). The major effect of such de-tempering is to soften the apex. Since the primary mode of wear for kitchen knives is blunting by apex chipping and/or rolling from repeated cutting board contacts, any softening of the apex will be catastrophic to edge retention.

You would be far better off buying a new, cheap, thin kitchen knife and stropping it on a balsa wood block with 6 micron diamond paste on it and just replacing it when the strop no longer brings it back to an acceptable level of sharpness than you would by actively damaging the edge with an electric pull through sharpener.

The Edge Pro, of course, doesn't have those issues, but it is a totally unnecessary expense since angle control is not the most important factor in learning to sharpen properly