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Cheese Knife

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This topic contains 4 replies, has 3 voices, and was last updated by  Michael Blakley 10/09/2019 at 1:40 pm.

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  • #52316

    Michael Blakley
    Participant
    • Topics: 22
    • Replies: 21

    I have a cheese knife that I want to sharpen.  It’s from wandpdesign.com.

    I have contacted their customer service department to find out the degree at which the knife is factory sharpened, but they have yet to provide me a number, but they are trying.

    The knife blade is 8 cm long (3 inches and 3/16th).  The bevel itself is maybe a millimeter wide.  It’s so short I can’t feel the blade rocking when I lay it on a flat table.

    Let’s say that the manufacturer can’t come up with a answer for me, how do I measure the existing bevel so I can avoid screwing up the profile of the cheese knife?

    Here’s a link to the knife:

    https://wandpdesign.com/collections/kitchen-and-home/products/the-cheese-knife

     

    Thanks!!

    Michael

    #52317

    MarcH
    Moderator
    • Topics: 58
    • Replies: 1881

    Michael, after doing a little reading up on the web what makes a good cheese knife,  nothing indicates sharpness as a needed quality.  I found that different style knives are used with different cheeses.  That being said,  I’d probably start simply with a strop on your knife.  I’d expect refining and smoothing the edge will probably help contribute to it’s effectiveness.

    Marc
    (MarcH's Rack-It)

    #52318

    Brewbear
    Participant
    • Topics: 6
    • Replies: 92

    When in doubt, I start with a Sharpie and a very fine grit stone. Cover the cutting edge of the blade with the sharpie and take a light pass with the stone. Check and see if the marker was removed, adjust angle as needed.

    1 user thanked author for this post.
    #52326

    Michael Blakley
    Participant
    • Topics: 22
    • Replies: 21

    Good news.

    The folks at Customer Service got back in touch with me.  They gave me the information and actually included a drawing so as to remove doubt!  It’s 14° to 17° on either side.  So, I”m going to set my WE at 15° when it comes time to sharpen it.

    Michael

     

    #52332

    Michael Blakley
    Participant
    • Topics: 22
    • Replies: 21

    The shiny vertical line is the bevel.  I’m holding the knife against the mm portion of a metal ruler.  So it looks to me like the bevel is a millimeter from apex to the side of the blade.

    With most knives I can figure out the angle of the bevel by rocking the knife on a hard flat surface and feel where the bevel is lying flat.  Then a protractor measures that angle for me. But this this tiny bevel, I could not feel any rocking or fulcrum at all.

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