PDA

View Full Version : Recomended Edges for Various Knives



Mucho Bocho
07-29-2013, 02:08 PM
I believe that there was a thread that gave suggestions on what grits various knives should be sharpened too.

I tried to find it but its escaping me. I think DaveM started it. Does anybody know what thread I'm referrering to?

TKS

bieniek
07-29-2013, 02:34 PM
Anyway, on almost anything I have I have two stone-jns 1k and binsui edge.

Ask people who got a knife from me how do they like it... ;)
[point is, numbers doesnt matter]

Mucho Bocho
07-29-2013, 02:46 PM
Mike, I hear ya and its all preferrence yada yada yada but I think I once heard that a more polished (less toothy) edge is better for slicing knives and prep knives should have more bit to them. I just wanted to reference that doc

bieniek
07-29-2013, 02:54 PM
bollocks

But yadaaaa, its all a preference
;)

brainsausage
07-29-2013, 03:28 PM
You make me laugh Mike. And yeah, your edges are great IMO.

tgraypots
07-29-2013, 04:09 PM
Devin made a post about edges a while back.....

greasedbullet
07-29-2013, 04:12 PM
I tend to recommend sharp edges on most knives. But your mileage may vary.

Mucho Bocho
07-29-2013, 04:16 PM
Thanks Tom, Got a bunch of funny guys areound here today ;-)

brainsausage
07-29-2013, 04:22 PM
I recommend True Grit, personally.

greasedbullet
07-29-2013, 04:30 PM
I recommend True Grit, personally.
But which one?
I prefer the new one with Jeff Bridges, but the old one is good too.

brainsausage
07-29-2013, 04:52 PM
I prefer the new one, but just barely.

Benuser
07-29-2013, 05:12 PM
In order to return to the OP's question:
I prefer my slicer, who has almost no board contact, to have both the thinnest and the less polished edge. After a full progression to 5k I will end with a few very light strokes on a 2k, or even a dry 800 Chosera.
For general purpose knives though I would suggest a more obtuse angle, polished as far as I can get. It's all about the amount of maintenance you're willing to perform. A single-sided microbevel la Jon Broida may simplify your life considerably.

stevenStefano
07-29-2013, 05:38 PM
I think I prefer pretty toothy edges. Cutting on cheapo crappy boards, the edge isn't gonna last forever so I have come to the conclusion that toothy is better. I now just go King 800 to Rika 5k and I like it, for all my knives, 99/1 lefty or whatever. Not the fanciest way of doing it but it works for me

tk59
07-29-2013, 10:37 PM
I'm with stevenStefano. Ultrafine edges lose their bite way too quickly even on expensive endgrain boards, esp. if you have multiple users of differing skill levels. I like the feel and clean cuts of a very fine edge but if I'm going to need long lasting bite, I will keep more of the coarser scratches.

Chuckles
07-29-2013, 11:56 PM
I know it won't be long until I have a Binsui. I can feel my defenses weakening.

JNS 1k > Red Aoto for almost everything. I usually can't stop myself from taking white steel to high grit levels though. Too much fun.

JKerr
07-30-2013, 03:41 AM
I use to finish on a Kitayama, but lately I've been content stopping at the Suehiro Rika. Seeing as I don't have any dedicated slicing/protein knives anymore I don't think there's really a need to go beyond 5k; also, as much as I like the feeling the kitayama leaves, I'd prefer a touch more retention.