What is "Extra Sharp"?

I have an option on my pricing page called "Extra Sharp." I thought I'd take a couple of minutes to describe what that option is and which knives benefit from it. 

I generally sharpen to a very sharp edge the standard sharpening happens on a whetstone wheel that is roughly a 1000 grit stone. This is plenty sharp for most kitchen knives you may use on a daily basis. 

I have a separate wheel known as a Japanese Waterstone that is 4000 grit. This essentially produces a mirror finish and results in a razor sharp edge. If you are cutting sushi or want to do very thin slicing with minimal pressure this is perfect. I recommend "Extra Sharp" for Japanese knives such as Shun - especially if you are doing Sushi. 

Here's a video showing the difference:

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