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Sharpen knives

post #1 of 3
Thread Starter 
Knives were getting dull so pulled out my 2 stage chefs electronic knife sharpener and went to work. Didn't think about it but is a boning knife supposed to be only sharpened on one side?
post #2 of 3
As always, it depends. Japanese boning knives come as true single-bevelled, strongly asymmetric double-bevelled, and more or less symmetric.
European boning knives like this désosseur though are symmetric. It's common to see the left bevel being larger and more convexed. So it seems asymmetric but the edge isn't off-centered.

post #3 of 3

Hankotsu is like 90/10 - almost flat on the back and the primary edge gets wider near the tip and is dull for 1" in front of the bolster.


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