Chef Forum banner

geting a nek chefs knife

1K views 11 replies 5 participants last post by  rick alan 
#1 ·
#6 · (Edited)
3 months of daily kitchen usage between sharpenings is probably optimistic.

Is yours a loaded strop? Don't know how much something like an unloaded leather strop is going to do to very hard steels.

The Kotetsu is going to feel quite different than your Sab. It looks *very* flat.

The JCK VG10 might be a good choice, or I believe there is a Fu Rin Ka Zan Swedish stainless series in the price range of the two you listed.
Or possibly Sukenari Ginsan
 
#9 · (Edited)
Loaded strop isn't that different than using a high grit finishing stone. All you're really doing is polishing.  It works up to a point, but eventually you will need to sharpen again at a medium grit to clean up the bevel that was dinged through usage either on food or hitting the board.  

IMO you need to touch up every shift or two and sharpen every week or 2.  Depends entirely on how much and what type of knife work you do.  Meat fabrication will dull them faster than most vegetables.   Prep cook will use up knives faster than the chef.
 
#10 ·
If edge retention is one of your major concerns, then the R2 (S2) steel will be a fair step above vg-10. If you want to move further up the edge retention chain, look for something in Hap40, Zdp-189, or M4. Given identical geometry, all these steels will exceed both R2 and vg-10 clad. 2 of the 3 are non stainless which is worth noting.
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top