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Re: Ready to plunge

Mon Feb 10, 2014 12:55 pm

No slipping in the rabbit hole, you dive in head first.

Re: Ready to plunge

Mon Feb 10, 2014 2:23 pm

No slipping in the rabbit hole, you dive in head first.

:D It's something I've thought about for a long time...yesterday I was brewing up a batch of beer (and sampling some previous batches ;) )....and let's just say I'm a bit of an impulse shopper :oops:

Re: Ready to plunge

Mon Feb 10, 2014 3:04 pm

Please post a quick review and let us know how you like it. Really curious about that one.

Re: Ready to plunge

Mon Feb 10, 2014 3:32 pm

Awesome choice - did you get the 210 or 240?

Brewing your own beer - Image

Re: Ready to plunge

Mon Feb 10, 2014 5:10 pm

Went with the 240, although in hindsight I may should have gone with the 210 as it's more like my current go-to knife....oh, well, something new to try!

(aside: brewing is a wicked fun and addicting hobby :D )

Re: Ready to plunge

Mon Feb 10, 2014 8:28 pm

That 210 is priced very much within reach for many. I must admit I'm curious.

Re: Ready to plunge

Sat Feb 15, 2014 5:19 pm

Mr. FedEx man delivered the new knife just before we got hit with 8" of snow and ice (which for central NC is pretty much a crippler), so I've had a chance to play with it a good bit. :)

I am really not one to give any kind of review, as my knife skills are basic at best and I have nothing to compare it to other than our current Henckels....but I love it! I was concerned about the going with the 240 (as my go-to is smaller), but the weight and balance of this knife is great for me. I also really like the lack of flexibility of the knife given its light weight (again, compared to my Henckel).

I am curious though, about what the consensus for edge angle would be? I've read (here?) that 17 degrees is recommended for kitchenware, but wasn't sure what you'd recommend for this steel? I'm not looking to make any major changes, I just figure if I put it to a stone, it's more "mine" :D

Thanks again for all the feedback, and I do believe this is a first step into a new healthy addiction....

Re: Ready to plunge

Sat Feb 15, 2014 9:03 pm

If you are free hand sharpening, use the sharpie trick, it will help you mimic the existing bevel angle, you don't even need to know what the angle is. If you are using a jig, use the sharpie trick to figure out what the angle is :P

The 15° range is probably about right though.

Re: Ready to plunge

Sat Feb 15, 2014 10:26 pm

As a general, but very flexible, rule 1/16" (2MM) or a little less is about right on most knives for edge width on a 50/50 grind. In most cases that will give you a good edge to work with given the width of the blade behind the edge. Again not always but most of the time. I find that usually gives you a good bevel angle for a given knife.
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