Kitchen knives and convex edges

[aznpos531]

So I have an old kitchen knife that I've been practicing freehand sharpening on to learn how to handle longer blades. I've been playing with the idea of putting a convex edge on the knife to practice for when I finally pull the trigger on a custom Sebenza D). Now I still use the kitchen knife so my question to you is how does a convex edge perform for kitchen tasks? I realize that freehand sharpening will result in a slight convex edge already but I plan to go the mousepad/sandpaper way and put a more obvious convex. I've heard that a polished/mirror edge is less desirable for food prep. If someone could elaborate on that as well I'd appreciated it.

Thanks guys!

 

[xmtgx]

Polished edges have less bite to them for things like a tomato. If its sharp enough it won't matter though.

 

[richard j]

i do a lot of convex edges and i even convexed the edges on a few of my kitchen knives. there is no need to go over 400 grit as long as you finish the edge with a strop to remove the burr. i use my slotted paper wheel instead of a strop to remove the burr.

 

[unit]

I've heard that a polished/mirror edge is less desirable for food prep. If someone could elaborate on that as well I'd appreciated it.

Thanks guys!

I would say that it really depends on the food you are prepping. There is a time and place for everything. The chef's preference weighs in heavily but there are some foods that seem to require polished edges, and some situations (due to tradition or religious views) where a polished edge is *required*. For most at home cooks that are banging out meals, something in the middle tends to do everything pretty well (IMO).

I have never tried a convex edge in the kitchen. I would imagine that there would be very little noted difference on a thin ground kitchen knife.

 

[Obsessed with Edges]

I've been itching to try out a convex edge in the kitchen. Been spending a lot of time lately, sharpening with sandpaper & leather backing, mostly with smaller pocketknives. I absolutely love the slicing capability I've seen from these edges, on paper, cardboard & plastic materials. Really glides through the material being cut. In my case, I'm finishing up through 2000 grit, then stropping.

I would think, based on what I've seen so far, that there's some great potential for a convex on a larger kitchen knife (like a chef's knife, or a cleaver). Might not notice much difference on smaller, thinner blades, as the overall thinness of the blade becomes more of a factor, relative to the type/quality of the edge itself. But, I want to find out.

 

[unit]

I would think, based on what I've seen so far, that there's some great potential for a convex on a larger kitchen knife (like a chef's knife, or a cleaver). Might not notice much difference on smaller, thinner blades, as the overall thinness of the blade becomes more of a factor, relative to the type/quality of the edge itself. But, I want to find out.

Good points. On a chopping/cleaving knife, convex probably holds some potential. Thinner knives...I imagine it would be a push on performance (V and convex would be perhaps identical in use).

 

[aznpos531]

Some good points here. Thanks guys!
I think I'll experiment with different grits and see how each grit affects the cutting performance. This should be interesting

The kitchen that I'll be trying this on a simple slicer that's been used for over 20 years so it was thin but the grind is getting closer and closer to the spine and it's no longer as thin as it used to be
I've considered re-profiling it but I haven't gotten to doing it yet.

Thanks again for the insight guys

 

[Obsessed with Edges]

Some good points here. Thanks guys!
I think I'll experiment with different grits and see how each grit affects the cutting performance. This should be interesting

The kitchen that I'll be trying this on a simple slicer that's been used for over 20 years so it was thin but the grind is getting closer and closer to the spine and it's no longer as thin as it used to be
I've considered re-profiling it but I haven't gotten to doing it yet.

Thanks again for the insight guys

:thumbup:

Feel free to post a pic or two of that knife, if you want. My curiosity is up now, I'd like to see how this works out. Good luck!

 

[aznpos531]

:thumbup:

Feel free to post a pic or two of that knife, if you want. My curiosity is up now, I'd like to see how this works out. Good luck!

Will do! I'll post pictures as I go. I'm planning to use the knife for at least a week before moving on to the next grit.

 

[Fallbrook Forge]

My Kitchen knives have convex edges and they work amazingly well for everything. I'm using a Bark River utility type knife and a Forschner large yellow fibrox chefs knife.

Just did a touch up on them today, mirror polish on the edge after stropping, and sliced some see through cuts of tomatoe for my lunch

I like a convex edge on all my knives though

 

[lklemz]

I convexed one of my kitchen knives. I like it, but I also finished it with 2k sandpaper, so it is very, very sharp.

Now, I use junk thiftstore knives, so I can't really comment on edge holding.

I also convexed my girlfriends' mother's utility knife (for lack of a bettter term) and she said she liked it for cutting meats and cheeses.

 

[aznpos531]

My Kitchen knives have convex edges and they work amazingly well for everything. I'm using a Bark River utility type knife and a Forschner large yellow fibrox chefs knife.

Just did a touch up on them today, mirror polish on the edge after stropping, and sliced some see through cuts of tomatoe for my lunch

I like a convex edge on all my knives though

Thanks for your input
We shall see how I like the convex edge on my kitchen knife.

 

[Gadgetaholic]

My kitchen knives all have convex edges due to the way I sharpen them, the only real improvement in most cases is due to them being sharp. Sharpening the kitchen knives makes them so much nicer to use, regardless of what you are cutting. It is also good to practise your sharpening techniques on the kitchen knives, they'll usually get blunt with normal use and you get a chance to practise some more.