It is currently Fri Oct 24, 2014 12:25 pm



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 [ 2 posts ] 
Author Message
 Post subject: Micro bevel??
PostPosted: Thu May 29, 2014 6:22 pm 

Joined: Wed May 21, 2014 5:43 pm
Posts: 6
So I have been free hand sharpening on stones for a few months, but I am not exactly sure what I need to be doing with regard to micro bevels. Is this necessary? How do I form/change the micro bevel of a knife if I want to create a steeper edge? I try to sharpen in general at a 15 degree angle.


Offline
 Profile  
 
 Post subject: Re: Micro bevel??
PostPosted: Thu May 29, 2014 6:30 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2823
Necessary....no.

A micro bevel is done at a steeper angle than your initial sharpening. If you're sharpening a reasonably thin knife (most any gyuto for instance) and you sharpen at 15 degrees, raise to maybe 20 degrees on your finest stone and make a few stropping strokes at that angle per side. It will only take a few strokes for a thin knife.



_________________
Adam

Image
http://marrknives.com
http://facebook.com/marrknives
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 2 posts ] 


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