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50/50? 60/40? 70/30? 80/20? 90/10? or 99/1?
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Thread: 50/50? 60/40? 70/30? 80/20? 90/10? or 99/1?

  1. #1

    50/50? 60/40? 70/30? 80/20? 90/10? or 99/1?

    50/50? 60/40? 70/30? 80/20? 90/10? or 99/1?

    Is one better than the other?

    Or does it depend on what you use it for?

    Does it depend on the type of knife?

    Why do the Japanese almost always prefer something like a 90/10?

    Which one do you use for your knives? Why?

    - Karlo

  2. #2
    better... no

    But they do act differently. Most people cant tell the difference between 50/50 and 60/40 for example, but in general, people can tell mostly symmetrical from asymmetrical and that from highly asymmetrical

    As a general rule, it depends on the knife, what you use it for, and your cutting style.

    Japanese people dont always prefer 90/10, but many chefs do for a matter of convenience. Doesnt mean its the best way to sharpen. There's a shop here in LA that tells all of the people who go in there to sharpen this way, but then the chefs come back to me and i have to explain to them why their knife isnt working the way they want it to and how to fix it.

    For most people, i tell them to stick to something in the middle range of things... between 50/50 and 70/30 or so. In general, the more asymmetrical you move the thinner your knife will be behind the edge. This, of course, depends on the angles you are using, but assuming they are equal, this is true.

  3. #3

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    I use 50/50, or as close as I can come sharpening free hand. I do it because my wife and son are leftys and my daughter and I are normal.

  4. #4
    +1 to what Jon said.

    Most of my gyuto and suji edges are probably around 60/40, just end up that way because that is how I sharpen.

    Honesuki and knives of their ilk can benefit from a 90/10 or 99/1 edge. Not that gyutos/sujis can't, I just find more benefit on honesukis, and steering is less of an issue.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  5. #5
    Senior Member Aphex's Avatar
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    With my symmetrically ground knives i tend to sharpen symmetrically and with my asymmetrical knives i tend to sharpen 70/30 or so.

  6. #6
    Senior Member Benuser's Avatar
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    For monosteel carbons: 99/1 because it's so easy. For cladded and knives with burr issues 70/30, the lather because I find it sometimes hard to detect burr on an almost inexisting bevel.

  7. #7

    Twistington's Avatar
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    Most my knives are at ~60/40 or 70/30, and like JohnnyChance wrote "just end up that way because that is how I sharpen."
    -"we're gonna make gluten free lasagna"

  8. #8
    Senior Member stevenStefano's Avatar
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    Like Johnny, I think mine are asymmetrical but it is sorta incidental. I start on the left side each time because I'm a lefty and then sharpen the right until I get a burr but it always takes slightly less time on the right, so I'd say it's about 60/40. Not that interested in 99/1 and that sort of thing because I worry about its affect on edge durability and also steering

  9. #9
    Quote Originally Posted by kalaeb View Post
    I use 50/50, or as close as I can come sharpening free hand. I do it because my wife and son are leftys and my daughter and I are normal.
    I've always hoped for a post-apocalyptic movie where a blinding light comes out of the night sky and in the morning, all the righties are lefties and vice versa. Now THAT would be scary...

  10. #10
    Yeah, that's what happens to my edges... I try to do a 50/50 but end up with a 62.5/37.5 or something like that ....

    I never handled a 99/1 before... is the stirring really noticeable?

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