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Another Knife related question

post #1 of 9
Thread Starter 

I currently have a blocked set of Chicago Cutlery and they can't seem to get them to hold a sharp edge for more than a weeks worth of only extreme light duty work as a home cook for the evenings only.  I can sharpen very well as I have over 2 dozen other knifes that are pocket, hunting, or others and friends knives that I have sharpened and they all hold the edge much better.

 

My question is would I be ahead by any real good margin by purchasing a chef knife from say a restaurant supply store, and I am not talking a high end knife just the ones they have hanging on the wall such as a Dexter.

post #2 of 9

Depends the generation of Chicago Cutlery. The old USA made were decent and the quality went down hill when they went overseas.

 

I love my CC 45S cimeter.

 

Some CCs up near the tip need lots of thinning and take a long time to fix.

 

If you have the good generation CCs maybe they need thinning behind the edge. If that is fine a Dexter is OK but more a step sidewards a Forschner rosewood will be a better step up.

 

You have a steel?

 

Depending your budget you can take a few steps up or lots of steps up.

 

Jim

post #3 of 9
Thread Starter 

I am trying to stay below 75 for a new blade. I do have a steel but never use it. I use an Edge Pro PRO sharpen and have all the needed stones. I would say my set is at least 12-13 years old.
 

 

The blade is also very thick and heavy.


Edited by scribble - 2/8/13 at 2:30pm
post #4 of 9

using a steel (polished steel/ceramic/glass) might help you keep the edge a bit longer between sharpenings.

 

Current gen CC blades are 420 steel I believe, the steel on the Victorinox Forschner might keep the edge a bit longer. But with a budget of 75 for a new blade, you might want to consider the Aus-8 Fujiwara FKM/VG-10 Tojiro DP/AEB-L Richmond Artifex.

post #5 of 9
Thread Starter 

I know this is probably BS but I was told if you don't hold it at the exact angle you sharpened the blade at originally you will just dull it instead of helping it?
 

post #6 of 9

I often re-sharpen my knives to the angle that suits me. If my knife is dulling too quickly or micro pitting, I will increase the angle or create a sharper back bevel. Inversely, I have some German knives that easily hold a lower angle for greater sharpness.
 

post #7 of 9
Thread Starter 

I tend to set all my kitchen knives at 17 deg angle.

post #8 of 9

Modern Chicago Cutlery is crap, and not worth the effort it takes to sharpen them.  If you want to keep them, get yourself a cheap carbide sharpener like an AccuSharp and use that instead of your Edge Pro (but only for cheap knives you don't mind destroying). 

 

The plastic handled, blister packed Dexters are better than Chicago Cutlery, but I'd say (just one man's opinion, mind you) that the Forschner by Victorinox Fibrox and Rosewood lines are hugely better and will take a much better edge than a Dexter and hold it much longer.  Well worth the extra $10. 

 

With knives, especially at the lower end, you get what you pay for.  The Fibrox/Rosewood are a lot of bang for the buck, but more "adequate" than actually "good."  If you're looking for something relatively thin and light in the modern style, your best choices are probably the Fujiwara FKM, Richmond Artifex and Tojiro DP.  If, on the other hand, you're looking for something heavier, thicker, and with more "belly," you're looking at other brands.  Which style and brand is best for you depends more on you than the knife. 

 

For a 10" knife, "adequate" is under $40; while "good" is pretty close to $100. 

 

Steeling (done correctly -- and it's seldom done correctly) fulfills a different purpose than sharpening.  Edges get deformed during use, by impact.  Steeling -- done correctly with an appropriate steel -- "trues" (aka "realigns") the edge.  If the steel has a LITTLE BIT of texture it can also scuff the edge and create micro-serration which make the knife act sharper for a while; thereby keeping it off the stones (or Edge Pro) for a little longer than it might otherwise go.  That not only tends to lengthen the useful life of the edge but the useful life of the knife.  

 

Sharpening, on the other hand, means removing metal from the knife in order to create a fine, fresh metal edge. 

 

If you're going to use soft, tough knives you should steel often BUT sharpen occasionally. 

 

17* is fine for some knives, not good for others.  It depends on the knives and how they're put to use.  There are a few hard and fast rules, but without knowing more about your knives and how you use them, I can't give advice. 

 

BDL


Edited by boar_d_laze - 2/9/13 at 9:01am
post #9 of 9
Thread Starter 

I will say that I did learn a new thing by try out a steel.  I learned that a knife may not be dull just that its edge has rolled over. I steeled my CC chef knife after I noticed it seemed very dull and I was amazed how it cut after just a few passes over the steel. It was like I had resharpened it.  I thought well lets go grab a couple of my EDC knifes and see what they are like before and after.  I made 2 knifes that would not cut make a smooth cut into some paper shredders. 

 

I will never question the art of the steel again.
 

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