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The knife gets sharp enough to dice soft tomatoes, which is as sharp as I ever need it to be as a kitchenknife. Then loses sharpness over three or four meal preps and stays like that for maybe ten to fifteen more before I get fed up and sharpen again. Still sharper than most things, but no longer goes through soft tomatoes without going up and down the blade a bit to find the place where it's still sharp enough to 'bite' into the skin. Which makes me think I'm raising a burr edge when sharpening, since I think a decently heat treatd W2 (which this is) should have better edge retention than that?
@lynx appreciate the offer but I've sharpened shit steel and it is really no fun at all on a 1k stone..
@jupiz I sharpen at the cutting edge. At least that's what I think the shiny 0.5mm or so at the edge is..?
youClown-
1k will be quite slow going if really blunt. Keep at it checking regularly and a burr will eventually form when you finally grind to the apex. It will have no choice
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Sounds about right, but a bit off and you can just be polishing the bit next to the cutting edge (as I did countless times initially), rather than sharpening. Worth trying a bit more acute to see if you can properly raise a burr?
W2 is tool steel right? So may take a little while longer, but even with 1000 won’t take hours, just apply right pressure at right angle. -
Try the sharpie method to check where on the edge you are sharpening.
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Micro serrations on the blade can aid in cutting action especially with tomatoes and the difficult skins which are tough even on soft tomatoes. This will be different to a scalpel sharp blade. I think that's what you have and as these serrations wear down you lose cutting ability.
O1 and W2 are hard as fuck steels which take ages to make any appreciable difference to with sharpening.
RussyJ20
jupiz
ChasnotRobert
Grumpy_Git
I'd then posit you haven't actually raised a burr.