Grinder setup for chef knife specific

[twistedneck]

Hi everyone i am posting here after 5 yrs of gmail forum updates i knew those were there for something. Trying to put my heat treat setup to good use and make big chef knifes that take the abuse of a kitchen, yet stay sharp.

I am for sure going after a tormek and i think a grinder setup - what is suited to the chef knife? are their any typical shapes that define the class of knife?


I want to salt pot em..

 

[resinguy]

I think you might get a better response in the Shoptalk forum for makers.

 

[twistedneck]

I think you might get a better response in the Shoptalk forum for makers.

Cool, thank you

 

[Knife Outlet]

In European cutlery, there are two basic chef knife styles. The German style has more belly than the French style. The Japanese gyuto is comparable to the French style in terms of action. Without hunting down images for you I'll suggest you look for a Wusthof chef knife. That is the German style. Look for a Sabatier and that will give you a look at the French style. Japanese gyutos are traditional and all look the same. They have very little belly.

 

[Patrickknives]

Here is what I do, flat grinding on a Coote, but I sharpen with paper wheels. I prefer a wide blade, makes cutting easier and give a very sharp angle to the edge for better slicing. These are ATS 34 stainless which holds a great edge and will not stain or rust.

Or go japanese