A sharpening topic that has haunted me for a decade is Edge Retention. How to not just make a customers knife sharp but how do I keep it sharp for the individual. How do I make that person happy knowing that he/she doesn't have to come and get the knives sharpened every two weeks?
It is almost impossible and I will explain why, and again, these are my thoughts on the topic:
As a professional sharpener, I see it as my responsibility, at the very least to sharpen every knife at an angle that is appropriate to the steel the knife is made of, i.e. soft knives: 15-20 deg per side and hard knives, 10-15 deg per side. And to finish the knife at a grit that is appropriate to the steel and if known, to what the knife is being used for.
So, soft knives can be sharpened up to 3,000 grit with good results and hard knives can be sharpened to 5,000 or 8,000 with good results.
Angle and Grit are the physical parts of my job but just as important and I really mean this, is the Education and Expectation Management side of things.
Most people don't become overly concerned how I actually sharpen the knife, they don't know anything about angles and grits so they just rely on me to take care of that which is perfectly fine. I don't know anything about cars but I expect my mechanic to do what is right and not to rip me off.
I could sharpen a soft knife for example at 10 deg per side and dazzle the customer, that is until the next day when that knife is dull again.
Here is the big problem and because of it, I don't lose sleep over edge retention any more: