Quote:
Originally Posted by Meatloaf
Fish, a good Japanese knife maker considers several factors in making their knives. How it will be used is the primary factor, but other things to consider would be weight, handle type, frequency (is it going to be used in a line operation or simply in a residential kitchen, steel being used, ease of resharpening, etc.) There really isn't one single factor; they all need to be considered.
Typically, very thin Japanese knives are designed for sushi/fish; whereas more substantial blades like cleavers and debas require more bulk for whacking through bones and such.
I have a Wicked Edge sharpening system, and I can get virtually any blade screaming sharp....single bevel, double bevel....and you name the knife edge angle. Very cool system that pretty much guarantees a constant edge throughout the length of the blade.
Anyway, happy sharpening!!!
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I agree with that. The point is that the bevel angle isn't what classifies a knife.
I had a Lansky fixed position sharpener similar to the Wicked Edge. But I don't use it anymore as I didn't think it did a good enough job with certain sized/shaped blades. I've got a collection of novaculite bench stones that I do my sharpening with now. In my opinion, that's the best way to go. It will sharpen an edge down to a polish. The stones are pretty expensive, but I make enough money sharpening knives to make up for it pretty quickly. And they'll last forever.
Happy sharpening to you as well!