SolidSnake03
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- May 17, 2014
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Hey Everyone,
I'm trying to pin down exactly what is responsible for the edge feel/cutting that I prefer for my everyday home kitchen use knives. I generally used a gyuto or santoku for just about everything aside from the occasional loaf of bread. That said, I've been paying a good bit of attention to the edges I really enjoy using and have been struggling to discern if the feeling I prefer comes from higher grit refinement and polish or does it come from retaining some tooth?
The edge that is ideal to me is the one that seems to immediately cut into the food item, as in just lining your knife up over the food you feel it already cut in a bit. This is particularly noticeable on harder and slicker things like carrots or apples where my preferred edges just seems to grasp the item instantly. So far the only knives I've used that seem to have this quality exactly how I like it are the
Masakage Shimo White#2 Nakiri 165mm - Out of the box edge
Maskage Koishi Aogami Super Gyuto 240mm - Shapton 8000 then CrOxide and Bare Leather
Gesshin Ginga Stainless Western Gyuto 240mm - Gesshin 4000 edge
Tanaka Blue #2 Damascus Gyuto 240mm - JNS Haka
Itinomonn Santoku 165mm v2 - Out of the box edge which I'm assuming is a Natural stone since it's from Maxim??
I'm trying to figure out if the unifying theme here is "tooth" or the higher level of refinement. I've had knives finished on the Suehiro Rika as well as the Chosera Pro 3k and the Gesshin 6000 and 6000s and didn't get the same cutting feeling or performance. Specifically, I actually had Jon sharpen that GG on the 6000 and found the edge too slick so sent it back to have the 4000 used instead, vastly preferred that. This makes me think it would be tooth related but yet the Natural's are throwing me for a loop a bit because I'm guessing the grit on those is 6-8k if not more.
Any suggestions, ideas or other comments on this? Any experience with this edge feel or specifically what final stones were found to leave a edge with these cutting properties.
*edit* I've done some testing on this on my own the past few weeks and found that finishing a few of my knives, Fuji FKM, Fuji FKH, Misono Swedish, CCK 1101, Masakage Yuki on the Bester 1200, JNS 1000 *new one* and King 100 with light de-burring on the Rika and Felt DID NOT produce the edge I wanted so there is definitely some further refinement needed I feel or different stone's for the finish. The closest so far actually was the King 1000 where I worked up a good deal of mud fairly quickly unlike the other stones.
I'm trying to pin down exactly what is responsible for the edge feel/cutting that I prefer for my everyday home kitchen use knives. I generally used a gyuto or santoku for just about everything aside from the occasional loaf of bread. That said, I've been paying a good bit of attention to the edges I really enjoy using and have been struggling to discern if the feeling I prefer comes from higher grit refinement and polish or does it come from retaining some tooth?
The edge that is ideal to me is the one that seems to immediately cut into the food item, as in just lining your knife up over the food you feel it already cut in a bit. This is particularly noticeable on harder and slicker things like carrots or apples where my preferred edges just seems to grasp the item instantly. So far the only knives I've used that seem to have this quality exactly how I like it are the
Masakage Shimo White#2 Nakiri 165mm - Out of the box edge
Maskage Koishi Aogami Super Gyuto 240mm - Shapton 8000 then CrOxide and Bare Leather
Gesshin Ginga Stainless Western Gyuto 240mm - Gesshin 4000 edge
Tanaka Blue #2 Damascus Gyuto 240mm - JNS Haka
Itinomonn Santoku 165mm v2 - Out of the box edge which I'm assuming is a Natural stone since it's from Maxim??
I'm trying to figure out if the unifying theme here is "tooth" or the higher level of refinement. I've had knives finished on the Suehiro Rika as well as the Chosera Pro 3k and the Gesshin 6000 and 6000s and didn't get the same cutting feeling or performance. Specifically, I actually had Jon sharpen that GG on the 6000 and found the edge too slick so sent it back to have the 4000 used instead, vastly preferred that. This makes me think it would be tooth related but yet the Natural's are throwing me for a loop a bit because I'm guessing the grit on those is 6-8k if not more.
Any suggestions, ideas or other comments on this? Any experience with this edge feel or specifically what final stones were found to leave a edge with these cutting properties.
*edit* I've done some testing on this on my own the past few weeks and found that finishing a few of my knives, Fuji FKM, Fuji FKH, Misono Swedish, CCK 1101, Masakage Yuki on the Bester 1200, JNS 1000 *new one* and King 100 with light de-burring on the Rika and Felt DID NOT produce the edge I wanted so there is definitely some further refinement needed I feel or different stone's for the finish. The closest so far actually was the King 1000 where I worked up a good deal of mud fairly quickly unlike the other stones.