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Showing 1 of 6 conversations about:
Notsurewhyibother
1200
Jul 11, 2018
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Does this really say 10 degrees and 58-60 HRC? How is that supposed to work? With a rolled edge I'm guessing.
Pyrogenetix
34
Jul 16, 2018
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NotsurewhyibotherThat was my first reaction. Also "grab the honing rod if you want to keep your knives sharp." eeiiiissshhhhh
Kavik
5531
Jul 16, 2018
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PyrogenetixJust curious... What's wrong with a ceramic honing rod?
Pyrogenetix
34
Jul 16, 2018
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KavikSince this is being marketed as a "slightly better" knife with a 58 to 60 HRC, the knives can be taken up to 4000 if not 6000 grit stones, depending on the angle you sharpen. Honing rods are usually around 1000 grit, and are more suitable for "softer" steels like 56 to 58 German or French knives, that are meant for blasting through bone and joints and much more forgiving if you don't know what you're doing with your knives. The honing rod may be used as often as every 5 to 10 minutes, and will give the knife a "toothy" or sawblade edge, which is not bad per se, just not something you want with an almost 200 dollar knife. With a knife like this, you want a very polished edge and definitely not be cutting bone. Daily maintenance probably on a compound loaded strop or a few passes on your highest grit stone.
You can pickup an old knife from a thrift shop and use it like a blunt instrument, scratching up the edge with the ceramic rod whenever it gets dull. This knife was just not designed for that mode of operation, especially not if they actually sharpen the edge to 10 degrees, which is a very thin edge that would get messed up very quickly by a ceramic rod. A more "standard" edge would be 16 both sides resulting in a 32 degree angle.
Again, another knife manufacturer who either doesn't know what they are talking about, or assume we don't know what we are reading.
You can pickup an old knife from a thrift shop and use it like a blunt instrument, scratching up the edge with the ceramic rod whenever it gets dull. This knife was just not designed for that mode of operation, especially not if they actually sharpen the edge to 10 degrees, which is a very thin edge that would get messed up very quickly by a ceramic rod. A more "standard" edge would be 16 both sides resulting in a 32 degree angle.
Again, another knife manufacturer who either doesn't know what they are talking about, or assume we don't know what we are reading.
Kavik
5531
Jul 16, 2018
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PyrogenetixI think 'can' and 'are' are two very different things in this case, I'm sure a lot of average home cooks aren't going through 4 or 5 stone progressions on their knives.
Hell, more than a few of these will probably end up seeing a pull through sharpener at some point in their life lol I think we can both agree a properly used ceramic rod beats that at least.
I believe I saw that their rod is a 2k equivalent, but I can't find it at the moment. I believe that's also what my Idahone rod is.
I've got knives much harder than this that can hold a polish well above 6k...but I'll freely admit to grabbing the ceramic if I'm in the middle of something and a knife is feeling dull. And even the ones that 'can' go higher, for my needs I rarely take them above 2k stones anymore anyway, maybe to the 4-5k if I'm enjoying myself...the act of sharpening can be relaxing sometimes. But a 2k edge is perfectly useable in most cases as long as you have a good bevel. After all, we're not all sushi chefs in our spare time.
As for the rest......well, I don't think this should be a $200 knife in the first place lol But do agree that 10° per side is way too acute for this steel type and hardness. If I WERE going to buy it, I'm sure I'd want to use a rod, as opposed to pulling out my stones after every use to maintain that edge
I believe I saw that their rod is a 2k equivalent, but I can't find it at the moment. I believe that's also what my Idahone rod is.
I've got knives much harder than this that can hold a polish well above 6k...but I'll freely admit to grabbing the ceramic if I'm in the middle of something and a knife is feeling dull. And even the ones that 'can' go higher, for my needs I rarely take them above 2k stones anymore anyway, maybe to the 4-5k if I'm enjoying myself...the act of sharpening can be relaxing sometimes. But a 2k edge is perfectly useable in most cases as long as you have a good bevel. After all, we're not all sushi chefs in our spare time.
As for the rest......well, I don't think this should be a $200 knife in the first place lol But do agree that 10° per side is way too acute for this steel type and hardness. If I WERE going to buy it, I'm sure I'd want to use a rod, as opposed to pulling out my stones after every use to maintain that edge
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