or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › ja henkels santuko blade degree??...
New Posts  All Forums:Forum Nav:

ja henkels santuko blade degree??...

post #1 of 6
Thread Starter 
I have a henckels twin signature series santuko. I read on 2 two different sites one saying it was 15 degree and another saying it was 10 degrees. Does anyone know the real angle? A link to such information
post #2 of 6

It really doesn't matter what they put on at the factory.  You bought it, it's your knife; you can sharpen however you want.  Between 15-20 degrees per side is probably normal.  10 degrees per side is pretty agressive for that steel and the edge won't last as long (it's weaker being so acute)

post #3 of 6

If it really matters to you, and trust me it should not,  then mark the edge with a sharpie.  If you sharpen at too high or low an angle you will see very quickly

post #4 of 6
Start far behind the edge at the lowest angle you're comfortable with, and raise the spine little by little until you have raised a burr. Go to the other side and do the same.
If you were fine with the previous configuration, this is the way to restore it.
post #5 of 6

@Benuser Do you only start behind the edge at the lowest grit stone you are using for a sharpening session, or do you also do that when you move onto the finer grits?

post #6 of 6
Quote:
Originally Posted by foody518 View Post

@Benuser
 Do you only start behind the edge at the lowest grit stone you are using for a sharpening session, or do you also do that when you move onto the finer grits?
Not beyond 2k, except for fun.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › ja henkels santuko blade degree??...