Thread: Theory

Originally Posted by earcutter

I really don't know Bob. You might be right!! As a rule I hang out here - but when no one could help when I was looking for advice on sharpening my kitchen knives with Arks, I started to scour the knife forums and noted this obsession on angle!!

Here's my go on cutlery: choose angle and finish of bevel for purpose/durability. THEN set a full bevel. I've learned that the easiest, and fastest way to do this is to hone until you start pushing a burr. Then progress up the grits, polishing bevel and honing burr away.

A knife can feel really sharp without making the bevels meet. I learned this before i started honing razors. The burr-method came from studying Japanese knife videos.

My deda has taken over nearly all regular kitchen chores, just too easy to keep fully sharp free-handing it on a King. Camillia keeps the stains away. I still use jiggeries on double bevel stuff.

Even, mirrored bevels are quite pretty, but functionality requires neither.