or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Chef's Choice or minosharp sharpener for 70/30 bevel?
New Posts  All Forums:Forum Nav:

Chef's Choice or minosharp sharpener for 70/30 bevel?

post #1 of 9
Thread Starter 

Hello,

I'm willing to buy a 210 Gyuto Fujiwara FKM, they seem to be good for the price. 

As i'm lazy and have no particular skill with stone, I wonder if we can sharpen 70/30 knife with hand sharpener like Chef's Choice or minosharp.

I have tried wetstone on my cheap knives a few times, and it took me decades to get a cutting edge with a poor and unpredictable result.

I read on another post that it might be alright to only use slightly the third stage of CC before using.

 

So you guys what do you think about sharpening 70/30 bevel with those sharpener?

Thanks !


Edited by John BR - 6/23/16 at 2:27pm
post #2 of 9
I don't know of a way where you won't more or less erase an asymmetric bevel with a pull through.
post #3 of 9
Thread Starter 
I would add that i don't need razor cut.
My feeling is that even with a wet stone it would end by destroying 70/30 bevel.
post #4 of 9
Thread Starter 
Quote:
Originally Posted by foody518 View Post

I don't know of a way where you won't more or less erase an asymmetric bevel with a pull through.
yes , but more or less at the end?
post #5 of 9
Putting a strictly symmetric edge on an essentially asymmetric blade will work for one or two sharpening sessions. After that, expect heavy steering and wedging. Better start sharpening the right side fairly behind the edge and follow its convexity. Put a straight bevel at a much higher angle on the left side to balance friction.
post #6 of 9
Quote:
Originally Posted by John BR View Post
 

Hello,

I'm lazy and have no particular skill with stone.

 

You need to fix this part right away.  Then we can talk sharpening.

post #7 of 9
Thread Starter 
Quote:
Originally Posted by Benuser View Post

Putting a strictly symmetric edge on an essentially asymmetric blade will work for one or two sharpening sessions. After that, expect heavy steering and wedging. Better start sharpening the right side fairly behind the edge and follow its convexity. Put a straight bevel at a much higher angle on the left side to balance friction.
OK you got me. I just bought a naniwa specialty stone 1000 and i'm gonna train sharpening on my Ikea chef's knife. Any advice to keep 70/30 with a stone?
post #8 of 9
Thread Starter 
Quote:
Originally Posted by Mike9 View Post

You need to fix this part right away.  Then we can talk sharpening.
post #9 of 9
When sharpening a kitchen knife, you want to restore a previous configuration that has worn out. The new edge will be very slightly nearer to the spine, it has moved to a thicker part of the blade. See the distal taper: the spine is 2-4mm thick, and right behind the edge some 0.2mm

I start at one side behind the edge, at the lowest angle I'm comfortable with. When raising the spine and increasing the angle little by little, you get nearer to the edge.
Verify by looking at the scratch pattern.
Go on until you've raised a burr on the other side.
Repeat on the other side. Start again behind the edge, go on and raise a burr.
This will work with any edge as long as you're fine with the previous configuration.
Edited by Benuser - 6/28/16 at 4:43am
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 › Chef's Choice or minosharp sharpener for 70/30 bevel?