58 HRC Steel at 16 degrees?

I noticed a decade + ago the European knife companies had been changing their bevels to about 15 degrees to match Shuns and such, but only bringing the heat treat up to the high 50's.
I don't like the odds of the edge holding as well as a Shun Classic.

Still, better than the old knives that might not even be 54 HRC.
 
Ourorboros said:
I noticed a decade + ago the European knife companies had been changing their bevels to about 15 degrees to match Shuns and such, but only bringing the heat treat up to the high 50's.
I don't like the odds of the edge holding as well as a Shun Classic.

Still, better than the old knives that might not even be 54 HRC.
Click to expand...

However softer steels do sharpen better on a steel. I think that was the style they were going for.
Sharpening everyday on a steel, so as to demand daily but light touching up.
This works good until they go blunt after sometime, the question I'm asking is:
Is the edge going to last?
and
What kind of touching up/ sharpening should I do?
 
Personally, I have yet to meet any Krupp-4116 variant that I could not maintain with my 400/1000/3000 waterstones along with my J-knives.
 
For touch ups, stropping is fine.
Steels do not sharpen, but realign the edges - which is what a bare strop would do too. But it's hard to find a smooth steel any more.
A ceramic rod like an Idahone does sharpen, because it's an abrasive.
The edge holding won't be great, but stropping maximizes that life.

When it comes time to sharpen, there are all kinds of water stones you could use. But it's better to look at your overall knife collection to see what you will be sharpening before choosing stones.
 
CasualCook said:
I recently bought a new Chef's knife and I noticed that it's at a 16 degree angle and only a 58 HRC. It's a Böker Core 8-inch chef's knife with a walnut handle. The steel is X50CrMoV15. Will the edge last?

What do you guys think of this?
Link: https://www.knivesandtools.co.uk/en/pt/-boker-core-chef-s-knife-20-7-cm-130740.htm
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If its a bit soft, and doesn't have enough behind the edge it will roll. Does it roll with use? If not then yes the edge will last just fine.

Chances are it will keep an edge plenty long enough under normal kitchen conditions. I wouldnt worry about the numbers, just use it and see, If its a bit prone to rolling then raise the edge angle up a bit when you next sharpen it.
 
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