Aogami super is my FAVORITE carbon steel and one of only a few I have used. I carried it alot at 40 inclusive , it held up that good, didnt get all that sharp, I had felt sharper at that angle- dont get me wrong, it whittled hair, but it wasnt MY sharp.
It slices well, takes a good stain, cuts food beautifully, but it just wasnt as sharp as I wanted.
well, I thought to my self, " im so not taking advantage of this steel :eyeburn:"
I redid my edge bevel to 18 /side, cut a LOT better, and took a hair splitting edge- held up great, and I thought to myself " if that 2 per side made it that much sharper , I wonder what 13/side would be like :tempt:
I was previously captured by the freehand bug- mainly cause I previously broke my home made guided sharpener and wanted to reprofile something and also, I found it soothing sharpening all my kitchen knives on my new arkansas stones, so- i went to my arkansas stones, and took my back bevel to apex again. I had previously done it to 8ish /side so it didnt take long, I then polished it up to 0.5 microns.
pretty fewking close to a V edge.
I then microbeveled it at 13/side on my sharpmaker using this trick
and these are the edges I can easily achieve at this angle ! :hurra:
[B]HOLY MOTHER OF SHARP![/B
btw, this is copied from my post at USN, any strange words between two colons were smilies on that forum :P