Optimal Bevel Angles for Different Uses - BladeForums.com
2017年2月28日 · Most professional chefs that I know tell me that 20 degrees or less, depending on the particular type of kitchen knife, is what you need. A paring knife, for instance, should have an extremely acute bevel because this is a knife used for delicate and precise trimming.
Butchering knives vs chef's knives? - BladeForums.com
2019年7月17日 · Chefs blades cut vegetables, already broken down pieces of meat, and chop things. They are normally medium weight bades between .06 and .10" thick. Edges are at a moderate angle. Butchering knives are thinner and very sharp. They have somewhat curved blades in most cases. They are for breaking down whole meat cuts and deboning.
Best forced patina for chefs knives - BladeForums.com
2011年4月11日 · In short, tips on getting a good protective layer on 80crv2 chefs knives, something durable that won’t wear super fast and that will not patina as noticeably. And definitely the best ways to make sure it’s not leaving colors on the food cut with it.
Best steel for chef knife. - BladeForums.com
2010年7月7日 · I hand forge my blades from high carbon steel. I use a lot of 5160. Anyway I had a request from this fella who wants a chef knife. He said he's cutting lots of veggies so any thoughts on this subject or steel recommendation would be helpful. Thanks in advance. Marlin:)
D2 for chefs knife - BladeForums.com
2011年10月4日 · Ive seen Phillip Patton use it some on chefs knives if memory serves me right..Just use the appropriate heat treat to get rid of all that RA that D2 tends to have. Stacy E. Apelt - Bladesmith ilmarinen - MODERATOR
Ideal Spine Thickness of 8" Chef Knife | BladeForums.com
2015年2月10日 · What thickness are you shooting for at the thickest part of the spine? If you are doing stock removal what thickness are you starting with? My preference is between somewhere slightly below 3/32 but still trying to really find the sweet spot. My favorite purchased chefs knives are right around 5/64th so that makes sense.
Victorinox Edge Angle? - BladeForums.com
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Are Henckels Kitchen knives worth the $$$ | BladeForums.com
1999年2月7日 · My favorite kitchen knives currently are some odds and ends; a carbon steel Windmill paring knife by Herder that is only 0.04in thick, a couple of carbon steel Nogent paring knives by Thiers Isaard, and a 10in carbon steel Wustoff Trident chefs knife that I recently picked at an antique store for $12.
REVIEW: Mundial Kitchen Knives - BladeForums.com
2002年5月3日 · Two years ago I received a set of 4 Mundial kitchen knives for Christmas: 8" blade bread knife #5121-8 E 8" blade chef's knife #5110-8 6" utility knife #5114-6 3.5" blade paring knife #5111-3 1/2 After a year of regular use without any sharpening or steeling what-so-ever they were rather...
Shun Kaji 8" Chefs Knife - BladeForums.com
2002年11月16日 · The KnifeOutlet guy uses his Shun Classic 10" Chefs Knife as a dedicated bread knife, but most folks seem to use serrated bread knives for that task with Gude being the high-end choice. My wife uses a Mundial serrated 6" utility knife and I use a Spyderco KX06SE utility knife for bread.