Thu Jun 21, 2012 9:32 pm
Hey, that's me!
BTW I checked the edge of a Kanehiro nakiri after you emailed me and it was right about 10 degrees from the factory too.
Fri Jun 22, 2012 12:52 pm
Hi Mark. Thanks for the information on the Nakiri.
This great review of Agomi Super Steel and the Kanehiro 240 mm suggests staying about 15 degrees as the steel can chip. http://sharpeningstonereviews.wordpress ... per-steel/
Quote from the article:
"(I set the bevel to about 15 degrees, as AS steel can chip if taken to low)"
Fri Jun 22, 2012 2:58 pm
It's a balancing between performance and durability. I usually sharpen mine steep since we take care of our knives and I'm not afraid of a little chip but everyone's use habits are different.
Sat Jun 23, 2012 3:31 am
I agree with Mark that the best angle to sharpen the Kanehiro gyuto, and any other knife, depends on the user. Moreover, in many respects, it is not really helpful to generalize about steel. For example: "sharpen at 15 degrees because this is aogami super steel, and it has a tendency to chip...." Even within a given type of steel, whether white steel, blue steel, or aogami super steel, the nature and quality of the blade depends on the heat treatment and grind. I have not noticed any chipping in the Kanehiro gyutos, even sharpened at a steep angle of 10 degrees. But then again, I don't bang the blade against a chopping board at the speed of light in an effort to assert domination over tomatoes and other vegetables. It is useful to examine your edges with a jeweler's loupe. I use a 10X loupe, because it is most versatile, but many prefer a higher magnification. If you edge is chipping, adjust the angle accordingly, and see what works best for the way you use the knife.