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#290197 - 08/12/18 07:00 PM Re: Chef knives [Re: Russ]
dougwalkabout Offline
Crazy Canuck
Carpal Tunnel

Registered: 02/03/07
Posts: 2688
Loc: Alberta, Canada
Originally Posted By: Russ

Seems that 20º per side for a Henckels, Wusthof, et al is correct, thinner and you risk dealing with a rolled edge. Japanese blade on the other hand are good for 15º and less, but be gentle.


Yes, that's right in my experience. Less than 20º for consumer German blades and the steel rolls too far, dulling the knife more quickly. I usually go for the slightly higher 22º range for the same reason, and polish an extra bevel for smooth cutting. But then, a lot of the knives I see don't get any maintenance except steeling for a year or more, at which time they come back to me.

The additional 2-ishº isn't really necessary for new knives, but knives get "fatter" as they wear over time, and this technique thins them a little, restoring them quite well.

And I agree that the harder steel in the thin Japanese blades is more vulnerable to chipping and cracking with heavy-handed use. That's the trade-off, at least with the stainless steel blades I've come across. I can't speak about the Damascus-style carbon blades.


Edited by dougwalkabout (08/12/18 07:02 PM)

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#290198 - 08/12/18 07:52 PM Re: Chef knives [Re: Russ]
dougwalkabout Offline
Crazy Canuck
Carpal Tunnel

Registered: 02/03/07
Posts: 2688
Loc: Alberta, Canada
I came across this excellent and entertaining piece on the dark art of knife sharpening. This guy actually talks sense! (Except regarding scissors -- pfft! And I have yet to see a pull-through sharpener worth its weight in horse...radish.)

A lot of this I had to learn the hard way. And, as always, there's more to learn.

https://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/


Edited by dougwalkabout (08/12/18 08:20 PM)

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#290199 - 08/12/18 09:31 PM Re: Chef knives [Re: dougwalkabout]
hikermor Online   content
Geezer in Chief
Geezer

Registered: 08/26/06
Posts: 6473
Loc: southern Cal
Thank you very much. There is a lot of good (sharp?) stuff in that article....
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Geezer in Chief

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#290207 - Yesterday at 03:26 AM Re: Chef knives [Re: Russ]
dougwalkabout Offline
Crazy Canuck
Carpal Tunnel

Registered: 02/03/07
Posts: 2688
Loc: Alberta, Canada
As an epilogue, I found these delightful Julia Child references and had to share. It's endless fun to burrow through the wormholes in the Internet! Hope you enjoy them.

"Julia Child had a pet peeve: kitchen knives. They were never sharp enough."
http://www.newenglandhistoricalsociety.com/70-cent-knife-brought-julia-child-cambridge-mass/

Julia Child, The French Chef- Your Own French Onion Soup ... with a lesson on her own knife preferences and (unique) steeling technique*:
https://www.youtube.com/watch?v=dw0Ij1Fxgq4&feature=youtu.be&t=164

*In my carboniferous collection there are a couple of antique steels, and man they are hard -- their Rockwell hardness is higher than anything I've ever seen in "modern" steels. And they have a super-fine groove pattern, so they are as much a micro-abrasive as a realignment tool. They will keep most any knife zipping through onions, even if the "coarse" edge causes the electron-microscope-ites to cast aspersions. I'll stop now; I think we've reached peak nerd on this thread.

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#290209 - Yesterday at 01:24 PM Re: Chef knives [Re: dougwalkabout]
hikermor Online   content
Geezer in Chief
Geezer

Registered: 08/26/06
Posts: 6473
Loc: southern Cal
Yes, enough of these cutting remarks...
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Geezer in Chief

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