So, I am going to be getting a TSProf in a couple of weeks. I need to really attack my kitchen knives. They have been neglected for far too long. I don't have anything special, just some Chicago Cutlery. The wife says we bought it around 2010-2013 for somewhere around $250 or $300. So probably crap steel. They say German steel made in China. But, it is what I got. I also have a Caphalon Santoku, a Dexter slicing knife (10-12 inch), a Serbian Chef knife, and another knife that is modeled after a Japanese Nakiri though much thicker. These last 2 are 1075, both hand made by Renner Knives on Etsy. I am also planning on using it to sharpen my Kershaw Leek with a Composite blade and D2 cutting edge. This is somewhat of an EDC but more a work knife.
My question, what angle should I be sharpening my knives to? I know this is a very subjective and personal thing, but looking for some good starting points. I am sure the slicer, would probably be the thinnest angle, and the steak knives being the thickest for the kitchen knives, and the Leek being a little thicker yet due to work stuffs.
Thanks for any help guys.
My question, what angle should I be sharpening my knives to? I know this is a very subjective and personal thing, but looking for some good starting points. I am sure the slicer, would probably be the thinnest angle, and the steak knives being the thickest for the kitchen knives, and the Leek being a little thicker yet due to work stuffs.
Thanks for any help guys.