AlaMoi

just finished din-din at etoile - highly recommended. pricey, but delish food (typical french - big plates, little bits in the middle) - veddy posh surrounds, three barrel vaulted domes on stepped levels - so each was not too large to make noise/confusion. beet salad + sweetbreads for starters, scallop for 2nds, prime rib (actually looked like slices of tenderloin - just one muscle group...) + Berkshire suckling pig roasted. little bits regardless, tummies were quite satisfied. excellent double expresso and daily deserts. lower level has best garden views - we got side tracked by the humming birds in for their evening snack - the gardens look to be extensive. the middle level has a (gas) fireplace, if you must. did not visit the upper level. note: only wine(s) available - no pre-dinner cocktails.

hand sharpeners do not change the angle blade to stone based on where they are in "the dip" - because they remove the dip/dish. as the blade in your sketch moves right to left, it will contact the stone first at the trailing edge, then toward the left at the leading edge - effectively blunting the cutting edge angle. now, for very shallow dishing does it matter? well, for the knife types running into 20000 grit water stones followed by micron paste polishing on a glass block, yes.

see your post "2. Besides, if you look at the geometry, a highly curved stone will give you almost imperceptible angle change on the knife's edges." and diagrams. remember that for "jig" / mechanical approaches such as the EdgePro, the angle of the knife and the angle of the _back_ of the stone _do not change_ a knife moving parallel to the back/mounting plane of the stone will see a different "edge angle" depending on the degree of dish. hand sharpeners spend hours "flattening" their stones to avoid this problem. hand sharpeners do not change the angle they hold the knife based on the degree of dish in the stone. ...."imperceptible".... see: degree of knife nutiness.

I really have to chuckle at some of this. it goes back to the condition of knife-nuts. "dished" stones - yup, they will not maintain a consistent angle. does it make a difference? see: how big is your dished. see: knife nuts. ....but it's toothed, Jim! anyone looked under magnification at those coarse, fine, finer, finest, mini-micro-nano serrations..... _after_ steeling a knife? it's sharp and does the job. it's not sharp enough for the job.

what specific germies are you pasteurizing for? the "instant / fast kill" temperature varies salmonella - 131'F listeria - 158'F e-coli (the xx57 strain) - 160'F time-to-death at lower temps varies by bug. if you research 10-log reductions by temp for the specific bug, that may produce more results.

run, don't walk, from this idea. nicotine is soluable in water. it's a pH thing. an old fashioned insecticide is tobacco steeped in water - multiple fatalities involved. nicotine is exceedingly readily absorbed thru skin/membranes. it affects the central nervious system and it can easily be lethal - we're talking milligram level amounts. I suppose there's a difference between a tobacco flavor and nicotine poisioning. without expert lab experience / analysis, I do not know how one can extract 'the flavor' without 'the nicotine' - nicotine is easily extracted by polar and non-polar solvents - meaning water, alcohol, ether, .... rafts of 'other'