View Full Version : what does your edge look like?
08-16-2005, 08:25 PM
When you sharpen your baldes do you put a long angle on it or a short and steep angle. Also do you back gring the bottom edge to reduce chips?
08-16-2005, 10:39 PM
As a chef (in a previous life) I can tell you that the way to get an edge to stay sharp longer is to put a long narrow angle on it and sharpen so you don't have to back grind. Ideally with slicing blades you would sharpen like the Japanese knives. One sided, long tapered edge. Back grinding will eventually round out the edge from underneath and make it impossible to get an edge that stays sharp.
08-16-2005, 11:21 PM
I put a long edge on mine. As for back grinding, i use a fine file and take the burrs off from underneath.
08-17-2005, 01:19 AM
Have gotten the best results from a long angle and then I also knock down the burrs from the botton side with a file. Also have found that I can get a better edge with a hand held grinder with the blade in a vice rather that a bench grinder.
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