Michi
I dislike attempts to rewrite history
I've just been given a knife by a friend to "resharpen". Its condition is such that, by the time I have new bevels established, the knife will be 0.5 mm narrower It's unbelievable how people get their knives into such a state and then manage to cut with them regardless, sometimes for years…
Anyway, I've sharpened a whole bunch of other knives for that person (also in a very sorry state), and those knives are nice and sharp again. I recommended to have one knife as a beater knife that is used for the rough stuff. That way, the other knives stay in good condition and the beater knife takes all the abuse. The knife I'm about to start on is going to be the beater.
So, what's the best way to create an edge that will hold up to abuse as much as possible? The knife is going to be used a lot for cutting frozen fruit. Suggestions for angle? I'm thinking 20º, maybe more? Micro-bevel? If so, what angle for that? One side or both sides?
For what it's worth, the knife was originally purchased at Ikea about 30 years ago. Some kind of generic stainless steel; it says "Molybdenum/Vanadium, Made in Japan" on the blade.
Anyway, I've sharpened a whole bunch of other knives for that person (also in a very sorry state), and those knives are nice and sharp again. I recommended to have one knife as a beater knife that is used for the rough stuff. That way, the other knives stay in good condition and the beater knife takes all the abuse. The knife I'm about to start on is going to be the beater.
So, what's the best way to create an edge that will hold up to abuse as much as possible? The knife is going to be used a lot for cutting frozen fruit. Suggestions for angle? I'm thinking 20º, maybe more? Micro-bevel? If so, what angle for that? One side or both sides?
For what it's worth, the knife was originally purchased at Ikea about 30 years ago. Some kind of generic stainless steel; it says "Molybdenum/Vanadium, Made in Japan" on the blade.
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