Wed Jul 24, 2013 5:44 pm
What is your take on high grit ( 8k, 10K ) edges for kitchen knives, assuming a Gyuto made from AS, Blue or White steel?
Wed Jul 24, 2013 6:29 pm
Fun but not necessary.
Wed Jul 24, 2013 6:30 pm
Good for a traditional single bevel that cuts fish or meat but kinda pointless for everything else.
Wed Jul 24, 2013 7:27 pm
I have an 8k edge on a gyuto and it's a pain in the ass sticking in the cutting board while using it. But hey, what's the fun of free hand sharpening if you can't go overboard now and then.
I keep most of my knives in the 2-4k range and they work great and touch up easy.
Thu Jul 25, 2013 2:22 am
BadBoy wrote:"Fun but not necessary."
Thu Jul 25, 2013 6:14 am
In my opinion, we put on 10k edges on knives to satisfy ourselves, because it is enjoyable, we have the stones and we love the way it looks.
In reality, and this is after much testing in professional kitchens, listening/heeding the advice from all my learned friends here, the best kitchen edges (I'm not talking about traditional Japanese Knives) are at the 3K range for meats, especially oily meats and 5K for veggies and even that is not necessary.
I have taken knives in to the Chef that I sharpened at 1k, 2k, 3k, 4k and 5k, all the same type of knife just to see what he liked most. I left them with him for 2 weeks and when I came in he surprised me by holding up the knife I finished on the Chosera 1k.
My 6k and above stones are used for compound bevels, (polishing a Relief Face) , and traditional knives which seem to have no limit.
Thu Jul 25, 2013 7:31 am
Gotta +1 the "Fun but not necessary" statement.
Thu Jul 25, 2013 5:11 pm
I do like high grit edges, but 8k and 10k are not what I call high grit
Thu Jul 25, 2013 6:17 pm
I go way higher with my strops but I try and preserve some of the toothines that I get with my lower grit stones so it's not a true hi grit edge. Kind of a hybrid edge.
Thu Jul 25, 2013 10:54 pm
chefknivestogo wrote:I go way higher with my strops but I try and preserve some of the toothines that I get with my lower grit stones so it's not a true hi grit edge. Kind of a hybrid edge.
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