What is the best sharpening angle that’s thin enough to dice onions, but tough enough to cut up a whole roast chicken? The Vic Forschner Chef knife was resharpened to 23º per side and it has cut up a whole roast chicken and diced onions.
Is 23º necessary for the chicken? It diced onions okay, but thinner would have been better. What sharpening angle is thin enough for onions and tough enough for chicken bones? TIA