Sat May 04, 2013 3:22 pm
Sat May 04, 2013 3:58 pm
Rick wrote:"Not to mention that learning by actually doing, and seeing how your results work in the real world will make you a better sharpener, while following a "cookbook" approach will not.
And in the end, there is no "cookbook", as the answer is, "It depends". It's like the answer to the question, "When do you sharpen your knives?" The answer is, "When they are dull", but the definition of 'dull' varies according to the individual. The 'best' angle to put on a particular blade depends so much on the skills of the person that is to use it so as to make any answer expressed in degrees meaningless. If you can't push cut without torquing the blade, an angle of twenty degrees will chip, but if you know what you are doing, ten degrees may be the 'best'."
Sat May 04, 2013 7:34 pm
branwell wrote:As a noob to sharpening, I'm really enjoying learning and wanted to get a conversation going around finding the perfect edge for kitchen knives.
Heres my opening bid.
So far based on what I've experimented with, read, and applying logic, here is what I am thinking.
First and foremost, the perfect edge is personal.
It will have a certain quality about it that will satisfy a very large range of internal criteria. I think I might not be able to identify all the variables, but I will know it when I feel it.
Additionally, of things I can know, I am thinking.
1) Subject : The perfect edge for veg is not the same as the perfect edge for meats.
2) Method : The perfect edge for slicing is not the same as the perfect edge for chopping.
3) Tool : The perfect edge for White #1 is not the same as the perfect edge for VG10 etc.
Thank god there are so many knives, steel types, and stones or I'd never find it
To close in on it, I can pick my favorite knife and experiment with edges to define the boundaries.
What are the boundaries?
I am thinking.....
2) Toothyness refinement.
From what I've experienced so far, there is definitely a point where I can have too much tooth and too little tooth. I know where the range is sort of, but haven't experimented enough to know I've found the optimal.
For me on a Richmond AS Laser...
Both the King 1K and Bestor 1.2K as finishing stones are too toothy for Veg and Meat.
The Rika 5K following the Bestor 1.2K feels better on Veg than the King ( with minimal mud ) 6K following the Bestor 1.2K.
The King 6K following the Bestor 1.2K feels better on Meat than the Rika ( with minimal mud ) 5K following the Bestor 1.2K.
Given this, I am thinking on this knife with my cutting style, to find the perfect edge for Veg, I need to look at stones that grade out between the Rika 5K ( which I'm told is more like a 3K, and only a 5K with mud ) and the King 6K. A start point would be to use the Rika with more mud and see how that goes.
And to find the perfect edge for Meat, I need to look north of the King 6K.
Another point I am considering is the refinement of the tooth. By this I am thinking the following.
When I go from a Bestor 1.2K to a Rika 5K, time and angle on the Rika will determine how much of the Bestors tooth remains as part of the edge.
The choices are to refine the Bestors tooth, or grind them away leaving just the Rikas tooth. Which is better? I don't know yet. I'll have to experiment. And if I find a difference, lets say I prefer the refined Bestor teeth to just the Rikas teeth, would that not mean I would need to try different lead in stones?
How did you find your perfect edge? What was your approach ? How can I improve mine?
Sun May 05, 2013 12:49 am
Mon May 06, 2013 3:02 am