|
07-07-2014, 11:28 AM | #16 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
If you have any Japanese blades, you need to be careful what you buy. They have a narrower angle on the blade, and if you sharpen it with something designed for Western-style blades, you'll completely do away with why you bought a Japanese blade to begin with.
|
Posts: 35,253
|
07-07-2014, 11:45 AM | #17 | |
Ain't no relax!
Join Date: Sep 2005
Casino cash: $2288919
|
Quote:
__________________
|
|
Posts: 47,514
|
07-07-2014, 12:02 PM | #18 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
The bevel is certainly part of it, but the angle is absolutely different. Most Japanese blades are sharpened at a 15-degree angle, while Western-style knives are sharpened at a 20-22-degree angle. That's the reason Japanese blades also use a harder steel, so it'll hold the finer angle without dulling so fast. |
|
Posts: 35,253
|
07-07-2014, 12:08 PM | #19 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
http://zknives.com/knives/kitchen/mi...vsjapnp2.shtml
Quote:
It's also the reason you can buy sharpeners designed for either/or or both Asian/Western knives, like this one: http://www.amazon.com/gp/product/B00...?ie=UTF8&psc=1 I actually have that sharpener (Cook's Illustrated winner). I'm trying to find a reputable professional to sharpen my Japanese blades. After that, I've got a setup to strop them instead of using a hone, which most Japanese manufacturers discourage (even though some make them, like Shun). I stopped by a sharpener in KC a few years ago, and they looked at me like I was alien when I told them I wanted it sharpened at 15 degrees, said he'd never heard of that. He said they'd use their standard sharpening service, and I said, "Then you're not touching my knives" and left. |
|
Posts: 35,253
|
07-07-2014, 12:21 PM | #20 | |
Ain't no relax!
Join Date: Sep 2005
Casino cash: $2288919
|
Quote:
__________________
|
|
Posts: 47,514
|
07-07-2014, 12:38 PM | #21 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
I have 8 Japanese blades and only two are single bevel. There are a ton of styles of Japanese blades that are double bevel. And it's not just personal preference. One of the generally accepted defining characteristics of Japanese blades is a smaller angle than Western blades. |
|
Posts: 35,253
|
07-07-2014, 02:57 PM | #22 | |
Ain't no relax!
Join Date: Sep 2005
Casino cash: $2288919
|
Quote:
__________________
|
|
Posts: 47,514
|
07-07-2014, 03:05 PM | #23 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
And I'm no professional chef, but I can tell a difference when I'm cutting with a Western blade vs. a Japanese blade. The perception of sharpness is obvious. I'm not arguing with you anymore. I stand by my statement. The angle of sharpening makes a big damn difference on both single- and double-bevel knives. If you want to keep your Japanese blade the way it's supposed to be, don't use any ol' sharpener. If you don't care that you'll change the blade's intended performance, sharpen it however the **** you want. |
|
Posts: 35,253
|
07-07-2014, 03:22 PM | #24 |
Ain't no relax!
Join Date: Sep 2005
Casino cash: $2288919
|
You said "you'll completely do away with why you bought a Japanese blade to begin with." Sharpening at 22 degrees instead of 15 degrees isn't going to do away with anything at all. The difference would be unnoticeable. Only if you would sharpen a single bevel blade on both sides as if it were a double bevel, would you change anything. Not sure why you're being stubborn on that point, but whatever.
__________________
|
Posts: 47,514
|
07-07-2014, 03:34 PM | #25 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
But yeah, whatever. You're right about the bevels (as I said a long time ago). You're wrong about the angles. |
|
Posts: 35,253
|
07-07-2014, 04:21 PM | #26 | |
Supporter
Join Date: Feb 2013
Casino cash: $4210359
|
Quote:
Folks, if you've never tried cutting with a Japanese knife, it might be worth your while to try one as they are absolutely screaming sharp. Plus, they are typically much lighter than a Western knife. If interested, you might want to visit chefknivestogo.com. They've got tons of very good/interesting Japanese knives. Highly recommended. |
|
Posts: 3,118
|
07-07-2014, 04:27 PM | #27 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
|
|
Posts: 35,253
|
07-07-2014, 04:33 PM | #28 | |
Ain't no relax!
Join Date: Sep 2005
Casino cash: $2288919
|
Quote:
The angle of the bevel is not a design of the knife type. It's strictly dependent on what material you're cutting. Not what type of knife it is. You don't want a thin 17 degree blade, regardless of what type of knife it is, if you're cutting thick tough material. Therefore, the bevel angle varies depending on the use of the knife. Saying that sharpening a Japanese blade at 22 degrees doesn't make it a Japanese blade anymore is completely false. You should choose your bevel according to how the knife will be used.
__________________
|
|
Posts: 47,514
|
07-07-2014, 04:48 PM | #29 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
VARSITY
|
Quote:
|
|
Posts: 35,253
|
07-07-2014, 05:01 PM | #30 | |
Supporter
Join Date: Feb 2013
Casino cash: $4210359
|
Quote:
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!!! |
|
Posts: 3,118
|
|
|