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I have an interesting knife - how would you sharpen it?
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Thread: I have an interesting knife - how would you sharpen it?

  1. #1

    I have an interesting knife - how would you sharpen it?

    I just received a Goodell 10" chef knife in fairly good condition - (Son is right about the killer profile). After removing the handle, rounding the spine and choil and cleaning up the blade I laid a straight edge across each side. The left side is slightly concave the right is slightly convex. I'm wondering if I can do a 70/30 asymmetric edge, or should it just be 50/50?

  2. #2
    Senior Member ThEoRy's Avatar
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    I always go slightly asymmetric in the least. Most knives with good heat treatment, carbon and stainless, can take a 60/40 edge. Just my opinion. YMMV.
    Starting this harvest I'm a starving startling artist/
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    Senior Member Jmadams13's Avatar
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    With ODC, I normally just 50/50, and leave it toothy. But with yours being slightly concave on the right side, I would do a 70/30, or just follow the bevels Son set. It worked for him, no need to change it
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  4. #4
    Oh this didn't come from Son - he just commented on the profile. This knife came from the 'bay. Grind being what it is I was leaning towards 70/30 as that is what a couple other J-knives I have are and I'm comfortable with it.

  5. #5
    Senior Member ThEoRy's Avatar
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    You can always start about 50/50, test it and increase asymmetry as needed. That way you don't go all in at 70/30, realize you don't like it and have to remove a bunch more steel in order to repair it.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  6. #6
    Senior Member Benuser's Avatar
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    With such a clear asymmetry I would choose first a corresponding asymmetric edge, following the the curvature of the right face, and adapt the left bevel till you got the edge balanced.

  7. #7
    I decided on 70/30 and it cuts like a dream. Thanks all for the opinions.

  8. #8
    Senior Member Miles's Avatar
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    How about some pics??? Would love to see it.

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    Senior Member Notaskinnychef's Avatar
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    Damn I need to refine my sharpening skills. I can barely put an edge on my knives still, let alone change the symmetry lol

  10. #10
    Quote Originally Posted by Miles View Post
    How about some pics??? Would love to see it.
    Sure thing -



    From the choil - littls hard to make out the concave/convex thing, but it's there.


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