I am not sure many can answer this but I will see. I am wondering if anyone with a BESS tester has tried measuring the following on a single chefs knife:
1. BESS score after sharpening on Tormek
2. BESS score when honing with steel rod does not restore knife to your satisfaction after use.
3. BESS score after using a diamond hone when knife reaches state #2.
I have been using smooth and grooved steel rods along with 2 ceramic rods that range from 1000-3000 grit. I am wondering if I should add a diamond hone to the mix. With the rods I have my time between trips to the Tormek has been extended considerably over just using the 2 steel rods.