I just wanted to see out of curiosity.
Who here puts a microbevel on their edge?
If yes, why? In your experience what are its advantages? And if you're a professional cook, does it perform better? does the edge last longer?
If no, why not?
Canada's Sharpest Lefty
I micro-bevel/convex my edges on purpose. It's easier to create a convex edge than it is to make a perfectly flat one (I am human) and it seems to add durability.
I really noticed a big jump in retention on my Misono moly gyuto. I have a feeling the benefits are more pronounced when you have slightly softer steel (58-59).
I've also noticed the cuts feel smoother with a microbevel/convex edge. Maybe I'm crazy, but I've noticed it.
I had problems getting rid of a wire-edge on a knife made of blue super.
After trying a microbevel ala Jon from JKI, I have not had any trouble since..
Also, the microbeveled knife feels great on the board and the edge lasts a long time.
I'm a home cook lacking skills, so YMMV..
If you're gonna thin a knife even a little a microbevel is a good idea. Even just putting like a 10-ish degree angle on a knife with a microbevel totally makes a massive difference to cutting performance and edge durability. That's what I do with pretty much all my knives
I've never tried doing a convex grind... any tips on doing it? better yet is there video i can watch that shows how to do one?
Originally Posted by Lefty
I usually grind to a primary bevel of 8.5 degrees (per side). Adding a microbevel extends the lifetime of the edge in between strops by multiples, with hardly any loss in initial sharpness. When sharpening to a wider angle (>15 degrees), a microbevel may not be as effective, but with keen angles it's highly recommended.
Now I never managed to measure angle I sharpen at, nor I would say its any particular number.
I must agree with Lefty, It gives me a lot more durability with the softer knives, and not so much with tougher ones.
There is a video of Murray Carter talking about convex, however for me its not comprehensive. Or Murray seems like hes just talking because someone made him talk, and not explaining too much.
Why do you feel like going for microbevel, is your edge deteriorating scary fast? Or just experimenting? What steels? Kitchen knives?
Experimenting and looking for ways to prolong my edge's life... but it's not like it's failing super fast, but I think I can still do better with my sharpening and having an edge that will last longer...
Originally Posted by bieniek
I have a Takeda AS 210, Hiromoto AS 210, DT ITK 240, Mac mighty 8" and a Murray carter stainless funayuki Blue steel that I just got hold of yesterday... and the plan is, I'm going to use that until the edge don't feel sharp anymore. Then, I'll sharpen it myself, use it till it doesn't feel sharp, to see where my sharpening is really at....
I put microbevels on all the softer steel knives I sharpen. It helps keep them sharp, it's a bit stronger that way, but the primary bevel creates a minor thinning effect.
Why wouldn't you put a microbevel on your hard steel knives?