I've been using a olde very cheap carbon chef knife with a convex edge formed on a sandpaper over mousepad gadget. Using only 400 grit paper it produces a powerful slicing edge. But, I'm a home cook who usually only prepares meals for myself. So, it doesn't have to last long until the next sharpening. I'm aware that this would never do in the Professional world.
No pics, because the knife is so horrible that I don't want to embarrass Knyfeknerd or even myself! :knife:
Refine with finer sandpaper and the edge will last much longer. You may even consider stropping on leather or newspaper.
right here is exactly how i do my gyutos.
Originally Posted by WillC
I would agree,blending bevels,which can only be done freehand can form a convex type edge.I call it back bevel & final bevel.The main thing & a mistake often made by begining sharpeners is rounding the edge.You want the two plains of your final bevel to meet to molecular infinity.
Originally Posted by VoodooMajik
Lifting the spine at the end of a stroke either on a stone or strop can round your edge.Too high angles on a steel or over aggressive burr removal on the stone same thing.Thinning behind the edge,creating burrs,even if very fine burrs on polishing stones ending wt. lite strokes,to plains of bevel must meet.Cleaning up that edge,even newspaper works well.Main thing do not undo the edge wt. poor tech.
That's basically how I'm been working my Yoshihiro.
I've been thinning it up behind the edge at a fairly low angle forming a bevel above the edge, then I sharpen up the bevel on my cutting edge. Afterwords I have been blending them together and into the blade face. It seems to stick less, less resistance and simply cut better.
Standard progression (10 down for carbons, 30+ down for vg10). My explanation is fairly brief but I'm sure most of you can imagine what I'm up to. Is There anything I should watch for apart from not rollling/roundng the edge? Does this just sound like bad news?
If it works for you who is to argue.I don't even out the two bevels,but looking wt. a loop they are blended not distinct.Like to polish in progression all the way back to the rear of back bevel,this works well,giving less resistance going through food.
I am finding in teaching culinary students & cooks in the buss. that rounding is common.Thanks to Dave's DVD I am better able to draw pictures & explain what works & why.