best grit finish for slicing cooked meats

[knifeq2121]

hey all,

recently been struggling to slice crusty cooked meats all shift. knife is skating on the crust before slicing into the meat, wondering if I should go for a lower grit.

I have a slicer for raw meats I finish on a rika 5k which works great. the other one is a stainless for the line, and I usually finish it on a 2k sp. let
me know what works for you guys?

 

[Doffen]

I like 500 to 2k for meat with synteticks. Naturals aizu/aoto/not-to-fine-suita.

 

[Mr Kooby Shemayrew]

I experienced this yesterday with a steak cooked in an air fryer. For this specific task a knife finished on a Norton India combo stone will do well. Sharp and toothy. A Washita works equally well too but it is many multiples of price of the Norton India.

 

[user 16756]

what steel? always helps to know.

fwiw you may not need another stone, are you finishing edge trailing and stropping, for example? that tends to reduce bite a fair bit compared to going edge leading on your stones and deburring on the stones themselves.

that said, if you decide you do need something different, a finer Natsuya might be a cool choice. really, really angry edges. nice and hard and available in big sizes for comparatively little money. a nice one will last a VERY long time for edge sharpening.

 

[daveb]

I typically finish suji on 4K for raw and 6K for cooked. (May use a 4K for crusty, brisket etc. ) Differences in cutting is slight but it adds up over course of a shift.

Gotta have some ass on that suji to cut crusty. Over 200G? This is one night of brisket for catered event.

 

[knifeq2121]

it’s a smaller sg2 suji, actually pretty worn down and quite light. maybe should stick with a gyuto?

thanks everybody

 

[knifeq2121]

mostly cutting steaks, duck breasts, and chicken breasts. chef likes hard sears and always crispy

 

[MarcelNL]

for cooked I tend to stick to 1,2K or so, the Rika finish on the Dalman honyaki is a tad fine for that IME

 

[Heckel7302]

it’s a smaller sg2 suji, actually pretty worn down and quite light. maybe should stick with a gyuto?

thanks everybody

Since it’s worn already, sound like a good candidate for experimentation. Sharpen on a low-mid, see how it does. Move up to mid, see how it feels. Mid-high, etc. You’ll find your sweet spot.

 

[mengwong]

The ultimate hybrid edge:
800 20dps at the heel,
4000 12dps at the tip

Push forward on heel to break the skin
Pull back to complete the slice

Smoothly blended in between for extra credit

 

[Gshep91]

The ultimate hybrid edge:
800 20dps at the heel,
4000 12dps at the tip

Push forward on heel to break the skin
Pull back to complete the slice

Smoothly blended in between for extra credit

Too much work, just be like my wife and use the serrated bread knife. Who needs slices when you can have shreds?

 

[HumbleHomeCook]

it’s a smaller sg2 suji, actually pretty worn down and quite light. maybe should stick with a gyuto?

thanks everybody

Have you kept up with thinning as you've sharpened it down?

That could be contributor to your issues. Also going as long as you can feasibly get away with will give you more edge to spread those cutting duties over.

I am NOT a pro and am always hesitant to give advice to one so please keep that in mind, but when I'm feeling like something is too polished, I often drop down to my Shapton Galss 500 and stop there. If that edge does it for me, then I decide if and how far up I want to go.

SG2 should wear slowly. How long have you been using it?

 

[daveb]

Surprised no one has said it yet, but you need a new suji - not a new stone....



6K grit for what you've described. Clean, finished cuts. 240 suji or "line knife" would be fine.

 

[HumbleHomeCook]

Surprised no one has said it yet, but you need a new suji - not a new stone....


...

Yeah for sure.

 

[knifeq2121]

The ultimate hybrid edge:
800 20dps at the heel,
4000 12dps at the tip

Push forward on heel to break the skin
Pull back to complete the slice

Smoothly blended in between for extra credit

sounds cool actually… lots of stuff to try. this knife is

Have you kept up with thinning as you've sharpened it down?

That could be contributor to your issues. Also going as long as you can feasibly get away with will give you more edge to spread those cutting duties over.

I am NOT a pro and am always hesitant to give advice to one so please keep that in mind, but when I'm feeling like something is too polished, I often drop down to my Shapton Galss 500 and stop there. If that edge does it for me, then I decide if and how far up I want to go.

SG2 should wear slowly. How long have you been using it?

i just got it used, it’s a 240 sukenari. it’s not too thick for a suji i think? maybe i do need another

 

[Benuser]

The ultimate hybrid edge:
800 20dps at the heel,
4000 12dps at the tip

Push forward on heel to break the skin
Pull back to complete the slice

Smoothly blended in between for extra credit

Exactly why I want the heel to remain rectangular and sharp: helps with a crusty pork roast. As the cooked meat is dense I want the major part of the blade to be both thin and polished.