Marc H

That’s a great idea on those Amazon reviews, I’ll keep that in mind.

If you’re considering a replacement and you are still thinking it will be mostly used for vegetables then I suggest considering some of the Japanese blades. They’re a bit more brittle than European style knives (because they are thin and hard) but they perform beautifully.

Yeah, that dip just forward of the bolster is totally from me sharpening it.  It used to be completely flat but because it began losing it’s edge just a few weeks after purchase, I’ve found myself clamping it into the WEPS and touching it up starting with an 800-grit stone several times.  It has never been on a grinding belt or a Chef’s C…[Read more]

Keep us posted on this when you’ve done the sharpening and sharpness testing (perhaps in a new thread?). I’m interested to see how it turns out.

I would go with the 1500 / 2200. The 1500 is so efficient that it can take the 1000 grit edge to essentially the same level of refinement as the 1200 / 1600 combination does.

As to the comments about the 1.4 / 0.6 micron ceramics; I still like those and enjoy using them very much. Using them after the 3000 grit gives a pretty good mirrored finish.

Man, that is a killer BESS score. It must be like a laser beam on a handle.

So you’re saying you’ve had to remove all of that steel just in the last year (assuming that the blade was level with the bolster when new) because it has had damage like that repeatedly? I’d say it is time to add that one to the landfill and start over with a quality blade. It’s shameful that Henckles would put their branding on that sad excuse…[Read more]

Nope, bought it new off Amazon so it’s never been touched since then except by me with the WEPS.  I think you’re all right, it’s damaged and I might as well just accept that fact.  Amazing the difference of the other set of knives with the Friodur steel, night and day.  Thanks all for the inputs and advice.

Here’s some more pics with a little more definition.

So I’m looking at going with some finer grit stones and begin on providing a more polished result to those who want that.  I currently have the 800/1000 diamond and the 1200/1600 ceramic.  It seems that the next set of stones would be the 2200/3000 diamond but the vibe I’m getting from this thread is that it’s a no-no to do a d…[Read more]

That is not a serrated knife edge, those are the undulations I’m referring to on the edge of my 6” chef’s knife.  I’ll post more pics once I have my coffee and read the paper.

Nothing similar to that has ever been used. Only butcher block for vegetables and plastic for meats.

If the knife is treated well (not using a glass or stone cutting surface) and they look like this then I agree that the heat treatment is poor.

Well, I’ll Sharpie it and check the angle before lightly plowing into it.  Thanks guys!

Thanks so much Organic, any idea about a microbevel?  The video that Clay made a few years back is where I heard mention of it.

17 degrees per side will be fine. You don’t need to go all the way to 3000 grit. I’d doubt that the factory edge is much more than 800 grit. A well applied 1600 grit edge at 17 dps will make be a very good edge.

Stropping technique is something that every user has to discover on their own. When I first started I was following the wisdom from the forum and reducing the angle by 2 degrees per side while using light pressure. The results were disappointing and I gave up on strops for a few months. When I decided to give them another try I figured there was…[Read more]