Please confirm that the purpose of Jointing is to ensure that there is no wire edge, no lingering fragments of metal that will reduce the quality of the edge. Also, if this is the case, what if there is no wire edge, do you still carry out the process of jointing. The method I use with ever diminishing levels of pressure leaves no wire edge, however following Hap's advice I still do it. Is this correct in your opinion Mr. Carter the learned one?
Pete Nowlan hi Pete, You’ll have to ask Murray on his channel but my thought is that jointing is not necessary if the all the teeth are gone. If you feel any teeth in the edge then you probably do need some jointing. Maybe just in one area. I would do some inspection with about 200x fro time to time as well. I find that the microscope is very helpful. Not for every knife but it does give you useful feedback.
Mr Carter has just inadvertently explained why the modern Japanese steel known as Hitachi ZDP-189 is the ultimate for kitchen cutlery. Here we have a steel with an extremely fine microstucture, a steel which resists corrosion, a steel with supreme hardness, easily able to reach minimum hardness of 66 rc, and yet it has more than acceptable toughness, easily superior to say Hitachi super blue or the stainless steel commonly used in German cutlery. All of that is great but what really makes it special is the following. It will hold an edge like 10v tool steel yet it will sharpen not much more difficult than vg10 and require no special abrasives, unlike say 10v which you wouldn't stand a cold chance in hell of being able to actually make sharp with anything less than diamonds or CBN. ZDP-189 is the future of high end kitchen cutlery. Too bad it's so expensive, and so poorly understood and often misunderstood. In my experience it's no more difficult than vg10 to sharpen though it obviously takes a little bit longer, it's extremely easy to debur and get insane edges, and it holds those edges something like 5x longer than the best super blue steel at a similar hardness. No rust. No special abrasives. No chipping.
Please confirm that the purpose of Jointing is to ensure that there is no wire edge, no lingering fragments of metal that will reduce the quality of the edge. Also, if this is the case, what if there is no wire edge, do you still carry out the process of jointing. The method I use with ever diminishing levels of pressure leaves no wire edge, however following Hap's advice I still do it. Is this correct in your opinion Mr. Carter the learned one?
Pete Nowlan hi Pete,
You’ll have to ask Murray on his channel but my thought is that jointing is not necessary if the all the teeth are gone. If you feel any teeth in the edge then you probably do need some jointing. Maybe just in one area. I would do some inspection with about 200x fro time to time as well. I find that the microscope is very helpful. Not for every knife but it does give you useful feedback.
And yes, that is the main purpose of jointing
Mr Carter has just inadvertently explained why the modern Japanese steel known as Hitachi ZDP-189 is the ultimate for kitchen cutlery. Here we have a steel with an extremely fine microstucture, a steel which resists corrosion, a steel with supreme hardness, easily able to reach minimum hardness of 66 rc, and yet it has more than acceptable toughness, easily superior to say Hitachi super blue or the stainless steel commonly used in German cutlery. All of that is great but what really makes it special is the following. It will hold an edge like 10v tool steel yet it will sharpen not much more difficult than vg10 and require no special abrasives, unlike say 10v which you wouldn't stand a cold chance in hell of being able to actually make sharp with anything less than diamonds or CBN. ZDP-189 is the future of high end kitchen cutlery. Too bad it's so expensive, and so poorly understood and often misunderstood. In my experience it's no more difficult than vg10 to sharpen though it obviously takes a little bit longer, it's extremely easy to debur and get insane edges, and it holds those edges something like 5x longer than the best super blue steel at a similar hardness. No rust. No special abrasives. No chipping.