Simple kitchen knife question

Shmackey

Shmackey

Joined
May 5, 2000
Messages
1,478
On quality chef's knives with bolsters that extend to the edge (e.g., Henckels), how are you supposed to sharpen the edge all the way to the end? I'd think that after a handful of sharpenings, the bolster would prevent you from chopping on a cutting board because the edge wouldn't even hit the board anymore.

Chef's Choice knives, btw, don't do this. They have 1/2-length bolsers. That's what I have, but I'm still curious.
 
Over the years I've had mine, the edge has raised maybe 1/32-1/16 there. Theoretically, I can't cut flush to the board, but only if that part of the knife is over the board. So far I haven't noticed any failure in the cut.

Most cutting, for me, isn't done with that part of the blade. And a slight slicing motion that accompanies most cuts takes care of the final cut that the gap might otherwise leave.

Even on a fine mince, such as for garlic or fresh herbs, I haven't had any trouble.

Ask again in many more years and I might have a different answer.

Were I to buy a replacement for it, I would choose a different design as I bought it long before I was particularly knife savy. It's not a bad knife, but my preferences have matured.

Phil
 
Good eye Shmackey! Never noticed that before. I don't use that part of the blade much either, but I see your point.

My Henckels knives are as you describe, BUT...my one Sabatier is not. It is a full bolster, but it has been ground back at a 45° angle on the three sides away from the blade. If you turn it sharp side up and look from the handle to the bolster...it looks like the simplified drawings used to explain bevels when sharpening. Looks like they meant to have the bolster match the edge as it was sharpened.

Viva la France!

Old knife, inherited from my mother (who wouldn't use it), carbon steel, tapered tang and nice patina (since I've had it). Wish I knew how old it was. :(


Steve-O
 
Funny you should mention Sabatier. I've been thinking of getting a carbon steel Sabatier recently. I don't suppose you can put those in the dishwasher?
 
Ah...Just why I keep telling people not to buy knives with full bolsters. What I do when I get a knife with a bolster like that is grind it down to relieve it. The easiest way is with my belt sander. A sanding disk holder in an electric drill works pretty well also. In a pinch I have used a coarse hand hone.
 
I suppose you could Shmackey, but I wouldn't. The plastic-like material that makes up the handle of my knife is already looking kinda shady. :)
 
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