It is currently Sat Oct 25, 2014 9:37 pm

All times are UTC



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 3 posts ] 
Author Message
 Post subject: Kohetsu HAP40 240mm Gyuto
PostPosted: Thu Jun 19, 2014 12:02 pm 

Joined: Sun Oct 13, 2013 9:37 pm
Posts: 256

Feel free to ask any questions about the knife as I have spent a pretty hefty amount of time with it. I will probably have a review of it soon. (I think I owe Mark about four of those now) :) I thought I would be posting this at a later date, but as soon as I started editing this after work, I got in a zone and couldn't stop until it was done. Gotta get some shut eye now. Hope you enjoy! This knife is a real pleasure to handle. :D


Offline
 Profile  
 
 Post subject: Re: Kohetsu HAP40 240mm Gyuto
PostPosted: Fri Jun 20, 2014 1:19 am 

Joined: Tue Apr 01, 2014 8:55 am
Posts: 22
Awesome production work you did there. I noticed you put a micro bevel on your knife. I have never done this before unless it was by accident, which in that case, I am sure I have. For me, maintaining consistent angles are still a work in progress. Are they necessary on a super hard steels like Hap40? What is the benefit?

Thanks for sharing!

Chef Haines


Offline
 Profile  
 
 Post subject: Re: Kohetsu HAP40 240mm Gyuto
PostPosted: Fri Jun 20, 2014 7:28 am 

Joined: Sun Oct 13, 2013 9:37 pm
Posts: 256
Chef Haines wrote:
Are they necessary on a super hard steels like Hap40?


They aren't necessary, but there are instances where it makes sense to use one. In general, if you are sharpening at a super acute angle on steels that are thin and very hard(prone to micro-chipping), a hair-line micro-bevel on the front side can add some strength to the cutting edge. The trade-off is at the expense of achievable sharpness, but you are not sacrificing a whole lot.

Sharpening this knife, which isn't ultra thin to begin with, the first edge I put wasn't very acute. Exercising caution, I decided to do it anyway since my experience with this type of steel in a work environment is limited. I have since put a steeper edge without one finished to an 8k and can vouch this is a well-forged piece of steel. Edge taking, retention, and resistance to micro-chipping, A+++. Hope this makes sense.

Thanks for watching :D


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 3 posts ] 

All times are UTC


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred