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Type: Posts; User: haakan

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    What I mean is, in a hypothetical situation where...

    What I mean is, in a hypothetical situation where you have two knives, one double bevel and one single, where they both have the same inclusive angle, they will both be equally sharp. I don't see...
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    I'm not following you. The single bevel has just...

    I'm not following you. The single bevel has just as much steel behind it as the double, given that they have the same inclusive angle. Also, they shouldbe equally sharp. The area the strain is...
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    What is it that makes the single bevel sharpest?...

    What is it that makes the single bevel sharpest? Isn't the inclusive angle the important part? As in, a blade with 10 deg on one side and 0 deg on the other is a single bevel with 10 deg inclusive....
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    I have been using, unlike most, a set of...

    I have been using, unlike most, a set of oilstones. I have a norton 3-sided contraption (IM-313 is the model) along with a hard translucent Arkansas to finish. I take the honesuki all the way through...
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    So is 10 degrees per side too acute? I had...

    So is 10 degrees per side too acute? I had assumed the steel had poor edge retention. With a freshly sharpened edge, cutting through chicken skin is like butter, then after half a case it loses that...
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    I have no preference either way for single or...

    I have no preference either way for single or double bevel. I want a knife that will get very sharp, and keep that sharpness for a long time. I saw the Ryusen also. Do you know how the vg-10...
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    Looking for a new honesuki

    I have a Kanemasa e-series honesuki currently, made of sk-4 steel. The F&F is great, but the steel is underwhelming. I like to run something like a 10-15 degree angle per side, and I can only get...
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    Sticky: Hi all

    Hello,

    My name is Haakan, and this is my first time posting on a forum. Happy to be here and hope to learn a lot from you.
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