A Florentine Nr.2 Chef Knife from a professional Dutch sous-Chef after resharpening, as it sadly had a subpar factory/workshop edge.
The new edge was tested after sharpening by cutting several times into a laminated wooden testblock, and afterwards showed zero edge damage when seen through a loupe.
The parlour trick with the tomato was just icing on the cake.
[youtube]dFyb-WIHeYg[/youtube]
Specs:
Overall length: 14.76 inch (37,5 cm)
Blade length: 9.0 inches (23,0 cm)
Maximum blade thickness: 2,75 mm
Thickness behind the edge: +/- 0,28 mm
Steel: Sandvik 14C28N (from Aldo, the New Jersey steel baron) at 61 HRC with cryo treatment
New edge type: very slightly convex
New edge angle: between 25 & 30 degrees inclusive
New edge finish: 230 grit diamond
Handle material: leather/metal/plastic washers and brass bolsters & endcap.
https://florentinekitchenknives.com/
The new edge was tested after sharpening by cutting several times into a laminated wooden testblock, and afterwards showed zero edge damage when seen through a loupe.
The parlour trick with the tomato was just icing on the cake.
[youtube]dFyb-WIHeYg[/youtube]
Specs:
Overall length: 14.76 inch (37,5 cm)
Blade length: 9.0 inches (23,0 cm)
Maximum blade thickness: 2,75 mm
Thickness behind the edge: +/- 0,28 mm
Steel: Sandvik 14C28N (from Aldo, the New Jersey steel baron) at 61 HRC with cryo treatment
New edge type: very slightly convex
New edge angle: between 25 & 30 degrees inclusive
New edge finish: 230 grit diamond
Handle material: leather/metal/plastic washers and brass bolsters & endcap.
https://florentinekitchenknives.com/
Last edited: