JohnnyChance
Founding Member
- Joined
- Feb 28, 2011
- Messages
- 3,456
- Reaction score
- 28
I'm not sure if you were trying to be funny Johnny but that cracked me up.
:rofl2:
I was. I am 100% joking 100% of the time.
I'm not sure if you were trying to be funny Johnny but that cracked me up.
:rofl2:
To all the lurkers and newer members, I think the point to make is, learn to sharpen so that your edges last as long as possible, stretching them out with touch ups and stropping is preferred. 1000 grit is usual low enough to remove tired metal. Fine tuning is essential, and keeping your edge thin is good, but planting this mindset that it should be a biweekly routine is nonsense.
I don't know guys.... It really could be ok depending on how he sharpens... I have knives I've thinned at least once a week and they are still around after almost 8 years. Just because you're thinning doesn't mean you have to be removing a ton of metal... It could be just a bit each time... Just enough to keep the knife right where you want it geometry-wise
I'm still a firm believer that many are too quick to remove a bunch of metal. Why thin and sharpen so frequently? Does ones knife really need a full progression starting all the way down to low grit full thinning every week? I like to try and do as little metal removal as possible, increasing my knifes longevity. I do agree that some knives need a bit of tuning, and thinning is all part of upkeep; that being said, I only resort to a full progression when my actual bevel has deteriorated, which takes a ton of abuse to achieve. Usually touch ups will get me through for a very, very long time.
Metal removal is metal removal, and weekly thinning on a 400 grit is excessive. You aren't thinning two parallel sides. And the more you thin, the more thinning you will need to do, as you move up the blade and it becomes thicker and thicker. Not to be disrespectful, but a purveyor of cutlery telling one that it's OK to put your knife on a 400 grit stone several times a week, is like McDonalds telling you a BigMac is healthy.
To all the lurkers and newer members, I think the point to make is, learn to sharpen so that your edges last as long as possible, stretching them out with touch ups and stropping is preferred. 1000 grit is usual low enough to remove tired metal. Fine tuning is essential, and keeping your edge thin is good, but planting this mindset that it should be a biweekly routine is nonsense.
If ones bevel has deteriorated so greatly in a few days time to where a brand new bevel must be reset (sub 1000 grit), and thinning behind the edge is necessary, I'd like to see the use of this knife in action. I am a chef in a country club, I break down literal cases of meat, poultry, fish and vegetables on plastic boards and am able to keep my edges for weeks.
Thining all the way up the knife or just truly behind the edge??
When you go on a diet, you lose weight, you don't get shorter.
I'm not sure if you were trying to be funny Johnny but that cracked me up.
:rofl2:
Agreed about the forshners. The chef used to pay me to come in on my off days and take care of the "house" knives. All forshners. Hated doing it, even if it was ot simply because of how they were abused.The reason I push J-Gyuto's is many have a taper grind that is thin to begin with.So thinning behind the edge easy done on a 1200 Bester,kick in final bevel on same stone makes for a very functional edge.I thin alot of fiberox handle forschners,the knife of choice at our culinary school.Getting rid of that V grind that it comes with & putting on a compound bevel makes them cut much better.
I usually give Forschner's to my friends if they want a cheap knife, so I wouldn't mind knowing what you do to them. All I do is put a 15 degree primary angle and a 20 degree micro bevel to make them last longer for them I don't thin up the blade but sinc eI am learnign how to use stones, I could start doing that if it really helps them.....
I pretty much neglect the tip for that reason. Its already thin enough that it doesn't really need to be all that keen anyway, I hardly use that part of the knife
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