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 Post subject: Glestain sole knife
PostPosted: Thu Feb 13, 2014 11:55 pm 

Joined: Sat Apr 28, 2012 12:44 pm
Posts: 86
Did a search but couldn't find any info on this. What's the best regimen for sharpening a Glestain Sole knife 8.2" version? Since the back is essentially flat I thought od lifting it just a little(one dime thickness). Amy advice would be appreciated. I intend to use it for
thinly slicing cured salmon fillets. If this has been addressed already please forgive me and send the link.


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 Post subject: Re: Glestain sole knife
PostPosted: Fri Feb 14, 2014 3:17 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 606
It appears to be a regular fillet knife from what I can see. You'd sharpen it like any other knife 15*.

I like a much longer blade for slicing cured fish. You want a nice long stroke to pull it through in one shot without sawing.

That being said you're going to have to maintain a wicked edge if you want to slice through with a single stroke.


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 Post subject: Re: Glestain sole knife
PostPosted: Fri Feb 14, 2014 9:53 pm 

Joined: Sat Apr 28, 2012 12:44 pm
Posts: 86
I probably should have gone for the larger blade but it was $65 more for 1-1/2". The left side of the blade is dead flat, not concaved like a Yanagiba or other Japanese knife. May turn out to be a sharp knife that has no use!


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