Posted By: Jim PudarI have used this 140 grit diamond stone to sharpen hundreds of different knives on the edgepro. I run a small sharpening business for local chefs, and switching to the atoma plate for fast reprofiling simplified my workflow substantially.
Most chefs abuse their edges on a grooved steel, and when I receive them they have worn away their primary edge completley. A good deal of steel must be removed to create a new edge, and the atoma plate just chews through steel and keeps on taking it. The edges are always perfect since the "stone" can not dish.
After a few dozen knives, the plate will mellow out and not cut quite as fast in the middle. However, the edges you can create get better as the plate is broken in. I would estimate my very well used 140 to be closer to a 300 grit. I generally use this stone to do 95 percent of the work, then switch to a 1000 grit shapton stone to knock off the burr and polish the faces of the edge. I will be purchacing a higher grit atoma as soon as they come back into stock here!
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