"Bob La Londe" fired this volley in
:

When you did your test, what grit belts did you use? I saw one youtube
video that suggested 80 grit and then leather, and that's it.


Y'know, we get all sorts of arguments about what is the sharpest blade...
but when it comes to cutting veggies, I personally want a slight bit of a
rough, wire edge. It handles fibrous stuff so much better than even a
razor edge does. (otherwise, why not cut trees down with straight razors,
neh?)

I'm partial to carbon steel kitchen blades, and I sharpen those to a wire
edge, while honing my SS kitchen knives to smooth edges. That way it's
easy to tell them apart at a glance.

For the wire edge, I stop at 150, then use a light touch on a hard fabric
dressing wheel to take just the loose burrs off, but leave a bit of the
'sawtooth'.

LLoyd