Edge geometry for cured meat?

[scott kozub]

I'm making a chef'so knife for a friend who wants it specifically for cured meat. I'll be using AEB-L. Given the use I'm curious what you think the best edge geometry would be.

I was thinking something like .005" BTE in an S grind with a 50/50 edge. Typical setup, just wondering if there is a better setup.

 

[Stacy E. Apelt - Bladesmith]

Cured meat covers a lot of ground. Rock hard salami or Virginia ham? That would make a difference.

 

[Cushing H.]

Cured meat covers a lot of ground. Rock hard salami or Virginia ham? That would make a difference.

Stacy is right ... but then i do have a perspective (as a user not a maker). Cured meats will have a range of “hardness”, so you might consider designing for the hardest/stiffest that might be encountered. I love some of my japanese knives for the ease with which they glide through stiff/hard foods (carrots, harder meats, etc). I have come to believe what makes the difference is the edge quality itsef, small BTE, and a wide primary bevel, and blade long enough to slice, not chop.

I just measured one of my Gyutos (Hitachi white #1) that i would not hesitate to use on a hard salami. .02” BTE, 0.9” primary bevel, and 2mm stock thickness. Not sure of hardness - 62-64? If your friend is kind to their knives a geometry like that should work well and hold up well. Just dont go near any bones! Just emphasize the usage of long slicing motions, not short chopping motions. Just my two cents....

 

[scott kozub]

I meant to put in that he makes
Soppressata which can get pretty hard but forgot. He will likely use it everywhere but that's what he asked for.

 

[Stacy E. Apelt - Bladesmith]

thin blade
FFG
edge angle at 15 degrees per side
Rc 62-64