Thread: Kitchen Knives

Originally Posted by mike1011

As carbon steel goes the blue paper is probably the best imo. It takes a really mean edge, you could leave the finish at 1k but that steel will defiantly benefit going upto 5k ish. You will notice a significant difference

Thanks - I'll do that! I was so giddy at how much the edge improved over the factory at the 1k I just went right to work with it
I'll definitely give that a shot.

Originally Posted by RoyalCake

Thanks - I'll do that! I was so giddy at how much the edge improved over the factory at the 1k I just went right to work with it
I'll definitely give that a shot.

Let us know how it goes and what you think

I wonder if you can get general use (chopping,Dicing, sliceing) Kitchin knives to sharp?
I worry about ruining and edge (rolling it) on the cutting brds I use.
Only knife I use a stone on are my Boning Knives as they never make contact with a cutting brd.

Originally Posted by pixelfixed

I wonder if you can get general use (chopping,Dicing, sliceing) Kitchin knives to sharp?
I worry about ruining and edge (rolling it) on the cutting brds I use.
Only knife I use a stone on are my Boning Knives as they never make contact with a cutting brd.

I'm no knife expert but I assume so. I think that's the age old trade - sharp vs. longevity of the edge. They are continually trying to make up for it in material properties such that you can have more of both worlds, but still, at some point you can make an edge too shallow/fragile. For my knife, I think it was really more about getting a bevel on it from what it had from the factory. I think for hard use I probably don't need to go past that...

Originally Posted by pixelfixed

I wonder if you can get general use (chopping,Dicing, sliceing) Kitchin knives to sharp?
I worry about ruining and edge (rolling it) on the cutting brds I use.
Only knife I use a stone on are my Boning Knives as they never make contact with a cutting brd.

what kind of cutting board do you have?

Originally Posted by mainaman

what kind of cutting board do you have?

Hard rock Maple.

End grain boards are considered the gentlest on the knife edge, but as long as it is wood it will be good.
Plastic, glass not good.

If you have quality knifes with HRC ~60 you will have good edge retention,as long as the HT is well done.

Originally Posted by pixelfixed

I wonder if you can get general use (chopping,Dicing, sliceing) Kitchin knives to sharp?
I worry about ruining and edge (rolling it) on the cutting brds I use.
Only knife I use a stone on are my Boning Knives as they never make contact with a cutting brd.

Never seen one that was too sharp
I hone my Gyoto's and all my single bevel knives all the way.
Meaning I will finish them on Japanese finishers, 10+ synths and the like.
To maintain the edges I strop pretty often, if not every time, and I use end-grain boards.
Seems to work just fine!

Granted, they are all of pretty decent steel and make, some heat treated as high as HRC 67-68

Originally Posted by Birnando

Never seen one that was too sharp
I hone my Gyoto's and all my single bevel knives all the way.
Meaning I will finish them on Japanese finishers, 10+ synths and the like.
To maintain the edges I strop pretty often, if not every time, and I use end-grain boards.
Seems to work just fine!

Granted, they are all of pretty decent steel and make, some heat treated as high as HRC 67-68

Man you can prep breakfast then shave with it!! I bet that cuts like a dream

Problem with end grain brds is they also suck up and retain fluids that harbors bacteria.
Best cutting brd I have ever Had was a 24 inch end grain japanese round doug fir brd, 4 in. thick
always had mold on it.