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Help me choose - Page 2

post #31 of 38
Thread Starter 
So you're saying not to push lower than 16 degrees for vg-10?
post #32 of 38

I find VG10 can be taken down to 13-15 degrees per side depending how careful you are with your knives.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #33 of 38
Quote:
Originally Posted by Phaedrus View Post
 

I find VG10 can be taken down to 13-15 degrees per side depending how careful you are with your knives.

 

Precisely, I had my steak knife at about 12, but as you can guess it never hit a board. 

 

 

Rick

post #34 of 38
Don't worry too much about the angle you choose. If the blade is thin enough behind the edge it doesn't really matter that much performance wise, besides for the edge retention of course. One of my sharpest blades has an inclusive angle of some 45 degree with a one side microbevel.
Edited by Benuser - 11/25/14 at 5:55pm
post #35 of 38

Micro beveling is the trick.

 

 

Rick

post #36 of 38
Thread Starter 
OK 240mm Tojiro gyuto is being express shipped here, hopefully in time to beat the holiday post rush! Thanks for the info folks!
post #37 of 38
Quote:
Originally Posted by Rick Alan View Post
 

Micro beveling is the trick.

 

 

Rick


Yeah, you can do a 10 degree primary with a micro bevel at around 15-17 and it will stay sharp for quite a while.  Best of both worlds.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
Reply
post #38 of 38
Or a one side 30 degree microbevel. A bit easier.
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