Richardson Sheffield Midori

This topic has 6 replies, 5 voices, and was last updated 05/30/2013 at 7:48 am by Adrian King.

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05/29/2013 at 8:08 am #11821
Adrian King
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My third knife sharpened on the WE, I paid alot more attention to creating a burr but somehow lost the last cm or so.
I created a burr on the 200 grit diamonds and maintained it through to the coarse ceramic. When changing the the fine ceramic I just stared even strokes on each side and after 10 mins or so I noticed I’d lost the ‘bite’ that the rest of the edge had.

It can still slice a soft tomato with nothing but its own weight though!

There are many scratches behind the edge, these were created freehand stropping before getting my WE. Its a gorgeous knife, 67 layers of VG10 damascus goodness.
05/29/2013 at 8:46 am #11823
Mikedoh
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Very nice (sharp) knife.
Thanks for sharing
05/29/2013 at 8:59 am #11825
Mark76
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Congratulations! Is that a Kai Shun?

Molecule Polishing: my blog about sharpening with the Wicked Edge
05/29/2013 at 1:19 pm #11831
cbwx34
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Congratulations! Is that a Kai Shun?

???

Isn’t the title the knife make? :whistle:
05/30/2013 at 4:30 am #11844
Mark76
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Isn’t the title the knife make? :whistle:

I shouldn’t post in the middle of the night… 😆

Still looks like a Kai Shun, though :angry: .

Molecule Polishing: my blog about sharpening with the Wicked Edge
05/30/2013 at 6:29 am #11847
Ken Buzbee
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Isn’t the title the knife make? :whistle:

Nope, that’s the name of the Monkey 😉

Get some sleep, Mark!

Ken
05/30/2013 at 7:48 am #11849
Adrian King
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I agree they do look similar, I prefer mine though 😛
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