Posted By: Matt
- verified customerJust to echo what Ken said, the blade out-of-the-box on mine had a slight concavity to it in the middle (actually around 3/4ths of the way back on mine). I had no problem reshaping it rather quickly to make it flat with my Atoma 140 plate on my Edge Pro (this reprofiling took around 5 minutes). I also brought the bevel closer to a 50/50 grind, as the factory edge was very close to a chisel grind in fact, probably around 90/10. It's now around 60/40 and I'll bring it closer to 50/50 yet in future sharpenings but it's already enough for there to be no issues with steering, etc.
I used my Angle Cube to do 10 degree / side bevel and used my stones all the way to Shapton Glass 16K, followed by stropping on balsa loaded with Ken's .5 micron CBN and then roo leather loaded with .1 micron CBN. It is of course insanely sharp after going that far and thus far (having been a couple weeks of moderate home usage since the reprofiling and sharpening) the HAP40 steel really does seem to be holding such a keen edge very well. I'm also pleasantly surprised by how well food doesn't stick to it - even very starchy russet potato slices have consistently stayed on the board instead of gluing themselves to the side of the knife.
It's definitely a 5-star knife after the reprofiling but I'll knock off one due to it needing that.
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