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Angle Recommendations for Wusthofs

Recent Forums Main Forum Techniques and Sharpening Strategies Task Specific Knife Sharpening Cooking Angle Recommendations for Wusthofs

This topic contains 46 replies, has 8 voices, and was last updated by  Bill 08/10/2014 at 11:27 pm.

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  • #19790

    Spagery
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    • Topics: 1
    • Replies: 30

    For comparison, I put the two test knives back to the 800 / 1000 paddles.

    This is the Trailing Edge:

    And this is the Leading Edge:

    The darker line along the backside of the bevel on the leading edge is metal. On the trailing edge you can see grooves or scratches where its hollowed out.

    #19838

    Bill
    Participant
    • Topics: 3
    • Replies: 20

    I’d like too add my 2 cents to the original question. I agree the angle is to steep for the steel. But if you are not a trained chef I suggest you do what I tell all my customers. Go to You Tube and watch some vids for Chef Knife Skills and retrain yourself to use a knife properly. It makes a big difference.

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