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Thread: Slicing meat with a crust

  1. #1
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    Slicing meat with a crust

    My only slicer is a carbonext 300 suji. It's an unspecified semi stainless tool steel (HRC about 60) which takes a reasonable edge in my fairly novice hands.

    It's great on soft and uncooked protiens but it striggles when there is a crust on a roast and it loses it's keeness after carving a crusty roast.

    I put a microbevel on it after the last roast (but haven't used it on a roast since).

    I'm wondering what's the best knife or technique to use on a crusty roast? Do I need a harder steel ot a serrated knife or a technique adjustment or something else?

    Thanks for yout insights.
    "I'd better change my signature before I get myself into trouble..."

  2. #2
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    Lower grit toothy edges. Thin behind the edge but heafty

  3. #3
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    Thanks CLG.

    Something like 3k or down to 1k grit? On a fat knife with a thin edge?
    "I'd better change my signature before I get myself into trouble..."

  4. #4
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    1k max

  5. #5
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    Thanks.

    I just put a 3k edge on it. I'll try 1k next time.
    "I'd better change my signature before I get myself into trouble..."

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