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TOPIC: Wusthof Bevel Angles

Wusthof Bevel Angles 2 months 2 weeks ago #18289

  • zig
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Personally, I am very surprised at these inclusive angles.
I run them generally in the 20 range per side.

I sharpen a lot of Wusthofs but they have all been used, even my own.

Interesting test for the board if anyone has a new one, say a classic, or gets one from a customer, or buys own.

If anyone gets their mitts on a new one from factory, if they have the chance, drop it in the WEPS and do an angle test.
Would be interesting to see that we find.
I'll try to snag one if I see one on sale .... have too many kitchen knives already but the disease is the disease and if the price is right and can use a new boner .... may grab one myself, or whatever I find cheap shopping.

Would be curious and helpful to all I'm sure.
A cook's/chef's knife with standard German steel at 14 DPS ... my gut says it would cut like a demon, but can't see that edge lasting. Also would say I'd be weary working it hard.

Just my 2 cents
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Last Edit: 2 months 2 weeks ago by zig.
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Wusthof Bevel Angles 2 months 2 weeks ago #18293

  • Geocyclist
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I have a set of Classic Ikon's. I have sharpened all of them (9" chef, 6" santuko, 6" parking, 4.5" pairing) so I didn't record the exact factory angle. Best I can remember they were all around 20 dps give or take 2 degrees. The santuko was less than 20.
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