Sun Mar 16, 2014 1:08 pm
Here I thought I was at the intermediate level but I'm a top of the pro if this dude is the standard.
Sun Mar 16, 2014 1:14 pm
At first I thought he was getting his numbers mixed up, saying "we will be using this sharpening jig and it's set at 10 degrees", I assumed he meant 20 degrees, but I had a angle gauge in my pocket, so I pulled it out and checked the angle of the jig, and sure enough it was reading between 9 and 10 degrees....
Sun Mar 16, 2014 1:32 pm
I wouldn't want to be Mr. Rose listening to his voicemails on Monday morning.
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Sun Mar 16, 2014 2:36 pm
Don't be too rough on him. Many of us sharpen at 10 on each side. Good, hard steel will hold that edge but it's more prone to chipping and rolling of course.
Wusthof now sharpens all their knives at 15 on each side and they hold that edge reasonably well.
Sun Mar 16, 2014 3:12 pm
IIRC, not too long ago it was de rigueur for Japanese knives to be taken to ten degrees per side. Times change, don't they?
Sun Mar 16, 2014 3:24 pm
I fully understand 30° on Westerns and 20° on Japanese. IMO 20° on Westerns and 15° on Japanese is pushing it too far, unless that 7.5° per side suji isn't going to encounter anything harder than a slice of tuna.
Sun Mar 16, 2014 3:29 pm
Messermeister also has 15 degree per side edges. I have two San Moritz Elites here, they hold that edge pretty well as long as you keep after them with a Idahone rod.
Sun Mar 16, 2014 3:35 pm
I wouldn't bother trying to correct him, I don't think any good will come from this. I guess it's all about your approach. I would asked questions, see how he answers, maybe he's got a good reason, that we are not aware of, for sharpening at 10 degrees. To each his own.
Sun Mar 16, 2014 3:42 pm
Krav wrote:I wouldn't bother trying to correct him, I don't think any good will come from this. I guess it's all about your approach. I would asked questions, see how he answers, maybe he's got a good reason, that we are not aware of, for sharpening at 10 degrees. To each his own.
Makes sense, Just ask how/why he came to these particular #'s and see what he says.
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