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Thread: New Guy

  1. #1

    Join Date
    Jul 2011
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    Guelph, On.
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    279

    New Guy

    About a year back I decided to get rid of my old Henckels and invest in a good chef knife and thats when I first stumbled upon Japanese made knives. After my first purchase I began researching and obtaining the knife collection that I know own today.

    I have been lurking around here now for a month or so trying to gain as much knowledge as I could from the outside. I finally decided today that the only way to get specific questions I have answered was to bite the bullet and become a full fledged member.

    So here goes nothing....

    My first question is about the proper procedure used to thin a knife.
    I have read that when thinning a knife you should lay your knife flat on the sharpening stone and apply pressure near the primary edge and proceed as if sharpening the knife. I have been reluctant to do this so as not to ruin the finish of my knife.

    Should I instead reduce the angle of the knife being held on the stone and try to flatten the blade in this manner?

    I assume this will create a secondary edge right behind the primary edge. Is this OK?

  2. #2
    SpikeC's Avatar
    Join Date
    Feb 2011
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    PDX
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    If you want to thin a knife you will be creating a new finish by definition. Making it thinner just means grinding away the unthick part!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #3

    Dave Martell's Avatar
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    Feb 2011
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    Airville, PA
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    10,252
    Welcome HC!

    You should post your thinning questions over in the Kitchen Knife section, you'll get more responses there.

  4. #4
    Senior Member

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    Feb 2011
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    Welcome aboard Chop!

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