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Well-Known Member
- Joined
- Jun 11, 2013
- Messages
- 120
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Hello,
unfortunately, my dad went upstairs lastyear.
he had been a great asset our profession: graduated of lausanne, he was notorious for some (re)openings (le boeuf sur le toit, and many others, working with very great chefs I won't name in the 80's.
he left me a case with deglons and more interesting a very nice stainlass sab in near mint condition. Chef, 300mm
i never used it because i felt like my japanese blades would do better.
now, i see this blade as a nice asset for when soft steel is needed (cutting harder food) and i want to make it a dream, also because it was my dad's! i see thinking about where i come from when cooking as a nice asset too to know where i aim.
i just wonder how i should sharpen it, to maximize edge retention. i was thinking 50/50, for a total of 45° edge (22 each side)
i am looking to grind the guard too to make it weight less because i'm more used to that kind of geometry.
i would like to mark it somehow too to make it unique.
all advices welcome,
here are some pics, i paste polished it, and grinded lightly the handle to erase the wear marks here and there.
pics just dont do it justice, too bad i can't take a photo well. it shines!
unfortunately, my dad went upstairs lastyear.
he had been a great asset our profession: graduated of lausanne, he was notorious for some (re)openings (le boeuf sur le toit, and many others, working with very great chefs I won't name in the 80's.
he left me a case with deglons and more interesting a very nice stainlass sab in near mint condition. Chef, 300mm
i never used it because i felt like my japanese blades would do better.
now, i see this blade as a nice asset for when soft steel is needed (cutting harder food) and i want to make it a dream, also because it was my dad's! i see thinking about where i come from when cooking as a nice asset too to know where i aim.
i just wonder how i should sharpen it, to maximize edge retention. i was thinking 50/50, for a total of 45° edge (22 each side)
i am looking to grind the guard too to make it weight less because i'm more used to that kind of geometry.
i would like to mark it somehow too to make it unique.
all advices welcome,
here are some pics, i paste polished it, and grinded lightly the handle to erase the wear marks here and there.
pics just dont do it justice, too bad i can't take a photo well. it shines!