Knife Sharpening, (How to) my OCD habit
Morning all, I come seeking advice. I can’t help it, and I have to own, and use, sharp knives! I am struggling to achieve a level of comfort with my OCD. Whilst I am sure there are experts among us, already adjusting to a face-palm pose, please bear with my amateur language and requests for knowledge.
So my question is this; what is the best method (and equipment required) to achieve a realistic edge on Kitchen knives made of X50 steel. I should add I currently use a steel (suited to X50 steel), and 10-degree angle.
Help!
Best,
Simon
Knife Sharpening, (How to) my OCD habit
Quote:
Originally Posted by
village
Has anybody used somebody like
Blade And Butler? and sent their knives away to be sharpened?
I have a set of knives that are Japanese VG10 Damascus steel with a Rockwell Hardness of 59-60. They are sharpened to a double bevel 15 degree angle and I would be reluctant to use a pull through sharpener that would compromise this. I can’t help but wonder whether it would be better to get them professionally sharpened when they reach the point that it needs doing. It would cost almost £50 to get 5 knives sharpened but,to me,that seems a reasonable price versus potentially buggering them up.
Am I being overly cautious or does this seem a reasonable position to take?
Do not use a pull through on a 15degree bevel. A Japanese knife needs the bevel angle checking before starting otherwise you will ruin the edge. The angle for double bevel is usually 20-30 either side.
The Rockwell is not too hard but it would make it brittle and tough to work, but an acute angle would give you an extreme sharp edge.
If you are in London and want the angle checking PM me.
Japanese knife company sharpen ans charge by the inch. Personally I do my own as can optimise the edge.