Thread: The honing learning curve...

As a professional chef, I have a passing familiarity with sharp things. The usual German/French knives like Henkels or Sabatier are tempered to around 55rc give or take. Japanese and other 'boutique' knife makers in the US temper to as high as 65rc. They use different steels. They are lighter, thinner and, from a professionals view less forgiving because they need more care. But, they will get sharper and hold their edges longer. However, you must be committed to keeping the blade sharp, and taking care not to abuse the edge, which is a tough thing, most chef's have no clue how to do this.

Originally Posted by dylandog

I should have been clearer, I was referring to bog-standard German kitchen knifes – Henckels, Wusthof, and so on. I have no experience with Japanese knives, but I have heard it's a different thing with them...

For those of you who use Japanese knives, is it your experience they hold their edge better?

Well, this thread's been well and truly hijacked!

For those of you who use Japanese knives, is it your experience they hold their edge better?

To answer this question though, yes, Japanese blades not only hold an edge longer, they are able to be honed much sharper too. The downside is that they can get fine chips on the edge if not properly cared for (and big chips if they are abused!).

Way to many thousands of razors to go back and check on........I really never did go back, but I will refresh old ones that I put into the current shaving rotation though.........still learning every day too.......

Lynn