Wed Jan 02, 2013 4:23 pm
I should like to purchase the Tojiro DP 100 and wish to teach myself the basics of sharpening. Could you please educate me on the type of edge this knife actually has?
What is the actual edge on the Victorinox 10 inch chef's knife?
Thank you for your help.
Wed Jan 02, 2013 4:24 pm
One easy method is to paint the edge with a sharpie and then grind the edge to remove the entire mark.
Thu Jan 03, 2013 8:05 pm
Thank you very much for taking the time to respond. Recently, I have been doing a little research as a newbie, and have seen comments to the effect that Japanese "gyutos" have changed the traditional chisel or single-sided flat grinds for various types of bevels that they do not EXPLICITLY describe for the inexpert sharpener.
Since I would not wish to destroy a good edge with my ignorance, I should wish to learn more about sharpening and then buy a good blade, something I have heard you strongly encourage.
Thu Jan 03, 2013 8:07 pm
Like I said. Paint the edge with a sharpie and adjust your angle to remove the mark.
Also, don't worry about ruining the knife by sharpening it differently. People get waaaaay to hung up on this concept. Just grind the edge the way you like it. If you're sharpening a gyuto odds are you can't mess it up.
Thu Jan 03, 2013 9:46 pm
Mark's right, people get very hung up on the subject....even me at times but I'm a nut.
Fri Jan 04, 2013 9:32 am
16 degrees per side is a pretty safe choice for a Tojiro DP for general use. More acute is more delicate and the steel doesn't respond all that well to more acute angles.
This is a pretty safe angle to start at. If it holds up well for you, you can go finer and if not go coarser. How well the knife responds to a given sharpening angle is part of learning about sharpening. Changing an angle by a few degrees is not that much of a big deal. Enjoy the learning experience!
Sat Jan 05, 2013 8:46 pm
Another way is take two pennies on top of each other and hold the knife at that angle and that's precisely 15 degrees, but knifes now lately we have been setting at 10 degrees give or take and if the steel will handle it. Peace, jmbullman
The sharpie idea is also great borrowing the knife came in at 15 degrees I have seen some come in with no edge or half an edge or wtf kind of edge is this and I usually make my own from the git go. I trust it more.
Sat Jan 05, 2013 11:43 pm
Now is that the edge of two pennies against the spine of an average gyuto/chef knife, lets say 2 inches deep? I only ask because its obvious to me that there are many factors of the knife and location of the pennies that will effect this, but I'm not aware of how much of a difference it makes Thanks for any more insight.
Sun Jan 06, 2013 12:06 am
Rest the spine of the knife on the edge of two pennies and that's very very close to 15 degrees. Use the older style as in copper the new ones I think are thinner. Peace and hope that helped.jmbullman
Sun Jan 06, 2013 12:16 am
This is a pamphlet from kikuichi that might help if you can blow it up and read it. It's done in 3 shots so bear with me
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