Recommendation? Is it thin enough?

H

Happychicken

Joined
Nov 14, 2018
Messages
176
In the middle of this 8 inch chef. Just checking if this is thin enough yet or I should grind it thinner. The idea of grinding it thinner is a touch terrifying as I’m scared of burning it.
Thanks for advice!
 

Attachments

  • 0D0ED6E6-9CB8-4976-AFD8-B86521779024.jpeg
    0D0ED6E6-9CB8-4976-AFD8-B86521779024.jpeg
    156.9 KB · Views: 11
  • 4B675BFA-A1DF-42A3-BB45-2181DE4388EF.jpeg
    4B675BFA-A1DF-42A3-BB45-2181DE4388EF.jpeg
    169.9 KB · Views: 9
I use a caliper to measure edge thickness. What material? Certain steels are more able to handle being ground thin. (AEB-L and Magnacut come to mind). I usually take those down to 0.008"-0.009"
 
The tip is always the challenge. Slow your belt speed down and use brand new sharp belts to reduce the chance of burning the edge.
 
  • Like
Reactions: HPD
The simplest way to get a perfect edge on a kitchen knife is to take the bevels down to what I call "Near Zero" on a 220 belt. It will start to feel sharp. Sand it down to 400 grit at that edge thickness and it will be sharp (don't cut yourself). Then ever so lightly true up the edge on a stone to make it straight. This will add a tad of thickness to the edge. Once done, sharpen it and it will cut like you can't imagine.

AEBL was developed for making razor blades. It can take a very thin and acute edge with no issues.
 
One other thing I forgot to mention is check for straightness right now at your current edge thickness. Murray carter has some good videos on checking for straightness.

If it’s not straight, a peen hammer will get you there at this stage. If you wait to straighten when you’re thinner than this you’ll end up with a bacon edge. Same thing happens if you do that “3 point” temper method (if that’s what it’s called?).

I find it helps to grind the knife as even as possible on both sides.
 
deerrockknives said:
One other thing I forgot to mention is check for straightness right now at your current edge thickness. Murray carter has some good videos on checking for straightness.

If it’s not straight, a peen hammer will get you there at this stage. If you wait to straighten when you’re thinner than this you’ll end up with a bacon edge. Same thing happens if you do that “3 point” temper method (if that’s what it’s called?).

I find it helps to grind the knife as even as possible on both sides.
Click to expand...
What also helps is grinding lengthwise or at 45 with hole blade on the platen to even the thickness and the edge. As Stacy suggests grind to zero and then sharpen back. I like to leave the tip just a tad thicker or it will be prone to damage in uncareful use.
 
Who's it for? I have an insane gyuto at < 0.005" with an 11 degree bevel. Screamer great, but fragile. For knives I sell it's usually 0.007 and 13-15 degrees.

If it's for a workhorse knife for your regular home cook 0.010 (fine) to 0.015 (thick) with a 15 to 20 degree bevel will perform great and stand up to regular use.

YMMV
 
Hi guys I have been away for a bit dealing with some stuff. I would just like to say thank you to everyone for all the great advice!
I do have to say though that this “edge straightening” has me confused I’ll check out those videos thanks!
 
You must log in or register to reply here.
Back
Top