Reference

[Leo Barr]

http://zknives.com this is a very informative web site which also does both an iPhone app & Android app- search app store lots of information on the full site.(knife steels etc)
http://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/ this is another good reference site.
Alas neither site mentions WE although perhaps someone will see that changed.
http://www.edgecraft.com/tips_myth_all.html this also makes for interesting reading as well .

I believe in using the internet for reference to answer many questions I usually try to do a search on any quality knife I am given to sharpen since often especially with chefs knives people have sharpened them and usually the factory has set an optimised bevel for the Rockwell hardness and proposed use of the knife.

[cbwx34]

http://zknives.com this is a very informative web site which also does both an iPhone app & Android app- search app store lots of information on the full site.(knife steels etc)
http://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/ this is another good reference site.
Alas neither site mentions WE although perhaps someone will see that changed.
http://www.edgecraft.com/tips_myth_all.html this also makes for interesting reading as well .

A reference to another sharpener?!!? Shame shame…. _{(just kidding).} 🙂
Zknives is a great reference.

I believe in using the internet for reference to answer many questions I usually try to do a search on any quality knife I am given to sharpen since often especially with chefs knives people have sharpened them and usually the factory has set an optimised bevel for the Rockwell hardness and proposed use of the knife.

Not sure I’d totally agree, although I don’t have any real proof either way, but I think part of a manufacturer’s rationale for edge angle might also be creating a more durable edge knowing the abuse a knife normally gets? Or maybe what’s easy to do in the process. I do know that many knives often aren’t sharpened at their claimed angle. But it is a good reference point to start from.

[Mark76]

I think part of a manufacturer’s rationale for edge angle might also be creating a more durable edge knowing the abuse a knife normally gets? Or maybe what’s easy to do in the process.

Agreed. I think two things. Like you, I think that most manufacturers’ rationale (rightly) is to protect the edge as much as possible against the abuse it gets in most cases. But I also think that in many cases sharpening is just an afterthought for many knife producers and that in this process there is more ignorance (or neglect) than rationale.

Love zknives, too, btw

Molecule Polishing: my blog about sharpening with the Wicked Edge

[Leo Barr]

I could not agree more most European knives are virtually blunt off the shelf and although the angles may be right they need sharpening.
The knives I really take note of sharpening angles are Japanese and they are usually very sharp off the shelf and they are usually two or three times the cost so when I am sharpening a Kai Shun for instance your holding 200€ + worth of knife and even if the owner has rolled the blade and broken the tips and scratched the sides with steels I like to respect the blade and I also try to get people to change how they use steels and since both Global & Kai push Ceramic hones which are good when used carefully failing that a polished stainless rod is not as bad as a conventional steel .

[Author]

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