Quote Originally Posted by RRLOVER View Post
I feel that a home cook(me) can take there edge's a lot steeper(sharper) to the point of almost being fragile,at least I do on some of my blade.I am prepping on my boardsmiths taking my sweet ass time so I don't have to worry about edge stability or retention.I am sure if some of my blade were use in a fast paced pro kitchen on a poly board they might chip fairly easy.So in the end I am just looking for the sharpest possible edge I take each individual blade I own.
That's how I feel too.
Home cook? take your edges down to 5 degrees and see what happens. I've microchipped a few knives this way but I wanted to see how sharp it could get. Would never work in a pro kitchen but at home its sure fun.