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Reply to "Knives"

KB

No,no pics.

From my G-dad, I learnt to be fanatical about cutting edges. I have only re-cut (that is an entirely new primary and then secondary face) on my W├╝sthof knives twice in 20 odd years. Mind you, I use timber cutting boards for hygiene as well as knife-edge reasons (the placky ones blunt knives and harbour bacteria).

If you can get up to the local Grammar School and look at the edges under a stereo 'scope (you don't need anything more than 30X really), say taking a sandstone cut(primary edge) then the various graded edges.

My pocket knife (it is so much a part of me it is always being confiscated when I get on planes ... I just forget...), needs the slightly steeper angle of the second face-edge (say 25 deg cf 18 to 20 deg of the knives), as the extra fine edge just burrs too quickly in vineyard use.
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