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I just bought through the Kitchen Knife forums (great forum by the way) a lovely hand forged 240 Takeda AS Gyuto that needs thinning. I want to do right by this beautiful knife so I wonder what people think is the best angles to use?
I'm thinking a 10 or 12 degree relief bevel and a 15 degree bevel at the cutting edge?? Or, is this absurd for a knife of this caliber and I shouldn't do a compound bevel at all...
Thanks!
I'm thinking a 10 or 12 degree relief bevel and a 15 degree bevel at the cutting edge?? Or, is this absurd for a knife of this caliber and I shouldn't do a compound bevel at all...
Thanks!