Single Bevel chef/Fish/Veg Knife grind advice?

Kentucky

Kentucky

Joined
Dec 13, 2008
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We'er looking at making a single bevel chef's knife thats gonna be used primarliy for fish and thin cut veggies..Im concerned about the edge thickness and grind..
Will a flat grind down to a .005--.007 ish' pre-sharpened edge be to fragile and promote chipping?
Should we use a flat grind then a secondary bevel?
Any advice is appreciated...
 
I see the edges getting thinner and thinner, my own belief is below 0.015 you are asking for trouble. If the user is very knowledgable and will not abuse the edge you could be ok. Below 0.015 I have had problems getting a clean edge due to chipping, like stated by water this is problably due to the steel and ht combo I was using. I have not had any trouble at 0.015 with any steel.
 
I have made chef knives from 3V, AEB-L, and O1. All have been flat ground to at least .007" before adding seconday bevel. I have yet to have any chipping issues.
The bonus is that as the maker you can always grind the edge back a little, to thicken it up, if you do have chipping issues.

Good Luck
Chris
 
Thanks, the steel will like ly be W-2, but may be O-1 or 52100..If W-2 will probably shoot for about 60rc on the edge..
 
With any of those steels at RC60 and .005"-.007" and a final convex bevel you should be fine as long as you stay away from bones or ceramic/glass dishes.
 
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