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pltrgyst[_4_] pltrgyst[_4_] is offline
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Default Sharp knife problem solved

On 6/22/14, 2:13 PM, bigwheel wrote:

>> Steels (except diamond) don't sharpen; they simply re-align the
>> curled-over edge. Even butchers re-sharpen periodically.

>
> I like the straightening theory and have heard it all my life. I have
> reached the conclusion it dont apply to soft knives like Forscheners.


All it takes is a good magnifying glass to see it for yourself on
Forschners or any other knife.

According to Forschner, their knives are made from X50CrMoV15 steel with
a Rockwell hardness of 55-56. The standard or "classic" knife lines from
Lion Sabatiers, Wusthof, and Henckel knives are all spec'd at the same
Rockwell 56.They all use the same X50CrMoV15 stainless steel. Basically,
the only differences among all these blades are thickness, curve, and
bolster design. So far as harness and ability to hold an edge, they're
all the same.

Most Globals and the more exotic lines from German manufacturers are 58;
VG-10, Eden Damask and Henckel Miyabi steel knives are 60; Shuns are 60.

Some other Japanese knives are even harder. They generally use more
exotic alloys, selected specifically to allow sharpening to a finer edge.

> ....Get the Fibrox handles. Pros dont like wood handles.


Most lowly-paid kitchen staff use their own knife rolls, and choose
Forschner and the like primarily because of price -- that's all they can
afford, or all they want to put at risk in a commercial kitchen.

There are many high-end restaurants full of German and Japanese knives
with wood or similar (e.g., pakka or bamboo) handles.

I have several Forschners among my many knives. They're fine, but they
don't hold an edge any better than my German or French knives, and
certainly not as well as my Japanese knives.

What I like best about Forschner and Global chef's knives is that the
bolster does not come all the way down to the heel, so you can sharpen
the entire length of the blade.

-- Larry