Hey @jwent333,
Thanks for posting.
How is it going, both with the chef job and the T4 on Misono UX-10
I have sharpened 200-300 knives now, and more recently fine tuned my UX-10 sharpening.
I really like the knife (am in culinary school using it daily)
The UX-10 Santoku I have is 70/30 edge.
What I have found works (for maintaining it, not radical repair/resharpening) is to do the 70 side at 15deg both low and high grit.
Then I do the 30 side at 10deg both low and high grit
Then I take off the jig and do my honing on both sides.
I've been able to maintain a mirror-polish edge on both sides, without affecting the overall geometry of the blade.
HOWEVER, the UX-10s come from the factory with a CONVEX long edge (the 70 side) to assist with stickage
I can't get convex edges on my T4 (not that I know of) so now I have a 70/30 with both sides flat, rather than one side flat one side convex.
There is a bit of stickage with things like potatoes and larger carrots, but honestly this does not bother me much and a bit of wrist tilt at the end of each chop takes care of it.
Thanks for posting.
How is it going, both with the chef job and the T4 on Misono UX-10
I have sharpened 200-300 knives now, and more recently fine tuned my UX-10 sharpening.
I really like the knife (am in culinary school using it daily)
The UX-10 Santoku I have is 70/30 edge.
What I have found works (for maintaining it, not radical repair/resharpening) is to do the 70 side at 15deg both low and high grit.
Then I do the 30 side at 10deg both low and high grit
Then I take off the jig and do my honing on both sides.
I've been able to maintain a mirror-polish edge on both sides, without affecting the overall geometry of the blade.
HOWEVER, the UX-10s come from the factory with a CONVEX long edge (the 70 side) to assist with stickage
I can't get convex edges on my T4 (not that I know of) so now I have a 70/30 with both sides flat, rather than one side flat one side convex.
There is a bit of stickage with things like potatoes and larger carrots, but honestly this does not bother me much and a bit of wrist tilt at the end of each chop takes care of it.
Quote from: jwent333 on January 08, 2023, 12:31:10 AMMisono's which are 70/30 bevel (right handed). They will be a challenge for the future.