I’m pretty new – 7 knives with my model 120. I have suffered through a Lansky and Sharpmaker, gladly spent the money for a WE and some extra stones. I got that Victorinox 8″ chef knife “serviceable” (not pretty) but getting the flaws out with 200, then 400, 600, 800, 1000. This photo was at 400 grit I did not take the time to fully remove all prior grit scratches because I suspect I will be going to 20 degrees soon on this soft steel
I also have the 8 inch Victorinox chef knife and I like the way a 15 degree angle feels on it. The lower the angle the better the edge retention. I find this is counter intuitive. Want some data to back up that claim? Obviously, there is a limit to this since a 5 degree per side bevel on one of these knives would probably chip and tear under reasonable use.
https://knifesteelnerds.com/2018/06/18/maximizing-edge-retention/
Since you read the “Science of Sharp” article… Read this article: “Maximizing Edge Retention” It may change your outlook on sharpening to the wider bevel angle. It some cases that may prove counterproductive to edge retention. By looking to go wider to overcome edge roll, your also starting with a wider more blunt apex requiring more force to cut and penetrate the substrate. Thus putting even more wear on the knife edge. Bob, the Victorinox is not made of the hardest steel, to begin with. (Although, there are softer steel knives). It can be sharpened well and to a very sharp edge. Maximize what you have to work with. But don’t expect too much from it in edge longevity. No matter how you look at it . it will need to be sharpened more often then better, harder steel knives. That’s know reason not to use it and enjoy it. It’s inexpensive, so have at it, sharpen it, use it and enjoy it. You’ll learn from sharpening it.
Man, my memory is poor. Marc already posted that exact article!
