Welcome, Guest
Username: Password: Remember me

TOPIC: Angle Recommendations for Wusthofs

Angle Recommendations for Wusthofs 1 month 1 week ago #18379

  • razoredgeknives
  • razoredgeknives's Avatar
  • NOW ONLINE
  • Platinum Boarder
  • Posts: 808
  • Thank you received: 381
  • Karma: 40
Spagery wrote:
razoredgeknives wrote:
Spagery wrote:
...it means the cause is the metal piling up behind the bevel.

not sure I understand what you are meaning...?


When we are doing the trailing edge strokes we are pulling the metal out into a wire at the tip of the edge.

But when you do the leading edge strokes the Opposite is happening. The metal that would normally form into the wire is drawn or cut back and it piles up behind the bevel making it fatter there.


As seen in this thread:

www.wickededgeusa.com/forum/10-advanced-...imitstart=0&start=48

From everything I have seen all the evidence weighs against this and this would be considered a hypothesis... :) Did you read the two threads I made in this post?

Specifically the second one shows what happenes on edge leading passes, and the metal does not "pile up"...

From Clay's post...

"This was a fun study to do - I started with a clean slate, a very highly polished (.25um Diamond on Kangaroo Strops) edge and then created a micro-bevel with the 10k Chosera Stones with 10 edge leading strokes. In this second image [below], you can see how smooth the surface is on the main bevel and at the shoulder of the micro-bevel.

The abrasives hit the edge and begin digging a trough, immediately creating micro-serrations and continuing the scratch all the way to the shoulder. Were the strokes done edge trailing, the same effect would occur in reverse, still resulting in micro-serrations. I'll repeat the study with edge trailing strokes soon."

The administrator has disabled public write access.
The following user(s) said Thank You: wickededge

Angle Recommendations for Wusthofs 1 month 1 week ago #18380

  • Spagery
  • Spagery's Avatar
  • OFFLINE
  • Junior Boarder
  • Posts: 31
  • Thank you received: 29
  • Karma: 0
Its probably partially due to the direction of the of the swipe.

But I think the back edge of the bevel line is higher with leading edge strokes then it is with trailing edge strokes.

Its nearly imperceptible, but then we cant see the wire either, even tho we know it exists.

At least I do because I can "feel" it on the board.
The administrator has disabled public write access.
The following user(s) said Thank You: wickededge

Angle Recommendations for Wusthofs 1 month 1 week ago #18381

  • razoredgeknives
  • razoredgeknives's Avatar
  • NOW ONLINE
  • Platinum Boarder
  • Posts: 808
  • Thank you received: 381
  • Karma: 40
Spagery wrote:
Its probably partially due to the direction of the of the swipe.

But I think the back edge of the bevel line is higher with leading edge strokes then it is with trailing edge strokes.

Its nearly imperceptible, but then we cant see the wire either, even tho we know it exists.

At least I do because I can "feel" it on the board.

Good point... and now that I went back over it I do see some evidence which seems to show that the metal can get pushed around, but it would seem to be inconclusive for now. This bears more research!
The administrator has disabled public write access.
The following user(s) said Thank You: wickededge

Angle Recommendations for Wusthofs 1 month 1 week ago #18382

  • HodMa1
  • HodMa1's Avatar
  • OFFLINE
  • Fresh Boarder
  • Posts: 10
  • Thank you received: 6
  • Karma: 0
I didn't realize the discussion would get so deep and interesting when I placed the original post. I've read everything contributed.

I ended up resharpening my 7" Wusthof Santuko at 16dps and sharpened my 6" Wusthof Cooks/Chef at 18dps. Both knives were sharpened with only leading edge strokes with all diamond pads then both stone pads, followed by stropping at the same sharpening angles with trailing edge strokes.

The knives came out sharper than they ever have been. The bevels look as though I had intended to polish them with very little scratching evident, with the eye.

I just prepped dinner. Both knives slid across the cutting board. They are extremely sharp. They cut with little effort and glide through the food. There is no feeling of toothiness or wire edge. I'll just have to see how they hold up.

Thanks to all that contributed. Now I'm happily impressed with the WE System.

Marc
Marc
The administrator has disabled public write access.
The following user(s) said Thank You: wickededge, razoredgeknives, GibCurry, Spagery

Angle Recommendations for Wusthofs 1 month 1 week ago #18384

  • Spagery
  • Spagery's Avatar
  • OFFLINE
  • Junior Boarder
  • Posts: 31
  • Thank you received: 29
  • Karma: 0
Great, it sounds like you got rid of your wire and now you have a true edge on your blades.

A true edge is much more durable and it will stand up longer in kitchen use, usually the wire edge rolls over after just a bit of work and you can look down the blade edge and see the spots shining back at you.


I still have my suspicions that the stropping only polished the back side of the bevel and didnt reach the edge leaving a microbevel of the last grit progression, but what you have is good for kitchen work.
Last Edit: 1 month 1 week ago by Spagery.
The administrator has disabled public write access.
The following user(s) said Thank You: HodMa1

Angle Recommendations for Wusthofs 1 month 1 week ago #18387

  • Spagery
  • Spagery's Avatar
  • OFFLINE
  • Junior Boarder
  • Posts: 31
  • Thank you received: 29
  • Karma: 0
For comparison, I put the two test knives back to the 800 / 1000 paddles.


This is the Trailing Edge:



And this is the Leading Edge:



The darker line along the backside of the bevel on the leading edge is metal. On the trailing edge you can see grooves or scratches where its hollowed out.
The administrator has disabled public write access.
The following user(s) said Thank You: razoredgeknives, HodMa1

Angle Recommendations for Wusthofs 1 month 1 week ago #18424

  • wmarq9237
  • wmarq9237's Avatar
  • OFFLINE
  • Junior Boarder
  • Posts: 23
  • Thank you received: 12
  • Karma: 6
I'd like too add my 2 cents to the original question. I agree the angle is to steep for the steel. But if you are not a trained chef I suggest you do what I tell all my customers. Go to You Tube and watch some vids for Chef Knife Skills and retrain yourself to use a knife properly. It makes a big difference.
The administrator has disabled public write access.
The following user(s) said Thank You: HodMa1
Time to create page: 0.132 seconds