Wed Jun 19, 2013 9:45 pm
What does it mean that a particular knife can 'get and keep a steep edge'?
I see y'all mentioning that from time to time and it sounds like something I'd benefit from learning.
Wed Jun 19, 2013 10:30 pm
Some steels just don't take an edge under a certain sharpening angle, or can't get deburred. It's almost impossible to sharpen French carbons under 25 degree inclusive.
A different question is to know whether such an edge can be hold. The Cromova steel by Global will take almost any edge, but will certainly not hold a 15 degree inclusive edge.
For successful sharpening it's therefore important to know whether a steel may 'take and hold' a certain edge.
Thu Jun 20, 2013 1:19 pm
Steeper edge = a knife sharpened at a lower angle to the stone.
German's = 20 degrees per side maybe
Some really hard steels can support a primary bevel taken down to 5 or 6 degrees without failing.
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