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Wanting to thin my Forschners

post #1 of 4
Thread Starter 

At what angle from vertical (the perpindicular) should the blade be held to the coarse carbide stone I intend on using???  For thinning.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #2 of 4

Depends on what angle you like to sharpen at. Probably 5 degrees less than your preferred angle on that knife.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 4
Thread Starter 

Looking closely at my newly acquired 4" semi flexible boning knife with the Fibrox handle, the bevel appears to be approx. 70/30.  Alright so thinning at 75/35...as if I could split hairs on the slab!    :cool: 

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 4
The proportion 70/30 is an indication of an off-centered edge as common with most Japanese double bevelled blades, it doesn't say anything about angles. Believe me, our good old Victorinox are well centered, so 50/50. They probably do perform better in a slightly different proportion, as most European knives do, but that is another discussion.
If you want to thin such a knife, start with easing the shoulder. As an easy rule have the half of the sharpening angle and see what happens. Go as long you don't reach the very edge, verify the scratch pattern. Do it on both sides.
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