edge thickness (search aint working too well)

[blgoode]

Well, right now I have a nice size chefs knife with a flat ground edge thickness of .020

Will this thickness be a good for a do all or should I go even thinner? I dont want too thin but I dont want too thick either. Any advice will be great. Steel is D2 at 60 rc

 

[deker]

Well, right now I have a nice size chefs knife with a flat ground edge thickness of .020

Will this thickness be a good for a do all or should I go even thinner? I dont want too thin but I dont want too thick either. Any advice will be great. Steel is D2 at 60 rc

It depends on the chef that it's going to. A professional chef will likely believe it to be too thick (and the odds are that whatever edge you put on it won't be at an acute enough angle as well).

Also important is what the intended use of the knife will be. Is it a veggie knife? Is it a de-boning knife? They have different requirements and shoud have different edge profiles.

I'm no kitchen knife expert, but I talk to Butch Harner a lot about his kitchen knives that folks seem to like quite a bit. I'd fill in a little more info about the expected use of the knife and see what he has to say.

-d

 

[blgoode]

I am thinking that I need to get it down to about .010. Its going to be a gernal use, do all knife for veggies and meat slicing.

Thanks for the help!!

 

[Stacy E. Apelt - Bladesmith]

I take slicers down to a near full flat grind. .010 should be OK, maybe even less.

I made a set of knives recently for a chef. I thought they were great. He brought them back and asked if we could go out to the shop and he would show me the changes he wanted.
A little blade shape adjustments - OK.
Change the amount of point on one - OK.
Sand all of them down to half as thick toward the edge -???
He likes a near full flat grind he can hit once or twice with a steel and go right back to slicing.Once across the stone to touch it up.

They left a few hours later, so scary sharp I was afraid for him to transport them rolled up in the towel he brought them in.
Stacy

 

[blgoode]

I think am favoring that .010 at this point. Something I can barely use 220 to get the edge on and a minimal 2ndary bevel.

 

[WA Martin]

They left a few hours later, so scary sharp I was afraid for him to transport them rolled up in the towel he brought them in.
Stacy

Is this the chef's set you promised pictures of? Did you post them?

If not, did you get any pics? Will you post them?

 

[blgoode]

Knife is WAY thin this morning She is a cool .010 or even .008. Its hard to measure something that thin. I have calapers but its still tricky sort of.

Gave it a machine satin finish so if I have to I can touch it up later.

I am almost scarred to sharpen this one. It wont take much with that thin edge!!

 

[Phillip Patton]

I think .010 is even a little thick for a kitchen knife. .020" is how thin I grind camp knives and bowies.

 

[blgoode]

maybe this will help. I cant get a good photo of the edge but you can see its pretty thin.

 

[flatgrinder]

For a slicer 0.010" is good. 0.020" is good for an all purpose kitchen knife which can be used for chopping.

 

[butcher_block]

put a handle on it and then the edge
get to cutting stuff and see how it works all styles look for different edge types and all steels can take and hold different edge angles only way to know is wo play around and cut lots of stuff and see
i just re edged a cpms30v parer cause i had taken it to thin for the buyers taste
is that bad on me or bad on the buyer NO its just preference of the person.

if i thicken up my edges then i know some one will tell me there too thick for what they want
kitchen knives are like hunting knives one persons perfect knife is just plain wrong to another