Assuming you don't live under a bridge and enjoy snacking on goats?It is actually a sharpener and not just a "straightener" like a butcher's steel is
Not to mention the possibly dissimilar metals inside.Please take any "dishwasher safe" parameters out of consideration. REALLY. It is not pertinent to sharp knives at the present level of materials science.
You should never expose a good knife to such treatment, even if any knife alloy could take the chemical/heat/corrosion issues in stride, it would be physically destructive to cutting edges from being banged against whatever else is in the dishwasher (steel, glass, ceramics).
Maybe some of the attitude comes from people not really believing that you’ll get the best out of an s-ground knife with that kind of treatment. A lot of the benefits of a good grind are secondary, ie you start appreciating them only after your knife is sharp and well maintained. Every trip to the dishwasher will hurt the edge, and the butcher’s steel probably isn’t going to give it an edge of the quality people here would appreciate, so it seems strange to then ask for an s-grind. You’ll get a better experience from buying *any* cheaper but good j-knife, treating it well, and learning how to use stones, probably.I can definitely see how my inquiry could be considered trolly in a forum of hobbyists, but I legit just want a cheap knife with an S-grind. Like stamped out of sheet metal, rubber handle, S-grind.
Honestly, if someone can recommend a cheap, thick knife, I'll take that too. I have quite a bit of seat-time piloting a Dremel.
I masked off the upper and lower blade face in clear nail polish then layers of blue tape. its a messy imperfect process that needs a lot of clean up with hand work, but is doable if you want it bad enough.Wow, interesting. Does that take forever? Do you keep circulating ferric chloride over it in a little river?
Burgvogel factoryoutlet for 35€ so 60€ left for a fast thinning and kind of s-grind. Finish is not top notch but they work well in a pro kitchenDoes anyone have a lead on a 6-8" chef's knife with an S-grind in the sub $100 range?
convex thinning on rotary platenDid you by chance get any pictures of the grinding process?
Thanks, that was quite educational for me.convex thinning on rotary platen
Fast hollow grinding for the s-shape using a jig with 60 grit belt
Foodrelase would be better with the hollow grind closer to the edge, but this way the knife has more lifespan for resharpenenig and maybe chip removal before touching the hollow part