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36,992. Sep 24, 2020. #5. Butchering is a different task than what a chef's blade is made for. Chefs blades cut vegetables, already broken down pieces of meat, and chop things. They are normally medium weight bades between .06 and .10" thick. Edges are at a moderate angle. Butchering knives are thinner and very sharp.
If you forge it: Aldos 1084 - reliable, tough enough, cheap. Makes a great knife. 1095 - hard and wear resistant. W-2 - 1095 on steroids. Hitachi Aogami Super ( Super Blue) - This may be one of the best carbon steels for a kitchen knife. Hitachi Shirogami #1 or Aogami #1 ( White and Blue) - Superb cutlery steel. If you grind it: CPM-154.
Start with 2 degree. If it works fine for you, keep this angle. If you need a stronger edge, go to 2,5 or 3 degree. If you need a sharper edge, go down to 1,5 or 1 degree. Half a degree on this bevel make a big difference in performance of the knife. Depending on where you live on earth, the material you shall cut, slice or chop is different.
My favorite kitchen knives currently are some odds and ends; a carbon steel Windmill paring knife by Herder that is only 0.04in thick, a couple of carbon steel Nogent paring knives by Thiers Isaard, and a 10in carbon steel Wustoff Trident chefs knife that I recently picked at an antique store for $12.
Messages. 1,043. Aug 16, 2015. #2. Generally you want small carbides for a kitchen knife so that the edge isn't so toothy and rough. D2 has very big carbides. I'm sure it would work, but it would be difficult to get a really keen, refined edge.
Hello everyone, I would like to share my recent work, I hope you like it! Chef's knife in steel 14c28n +- 61 HRC Stainless steel boster and pins cable in Abalone comes with case Blade length: 8", 20.5 cm Total length: 12.5", 32 cm Maximum thickness: 2.80 mm Maximum width: 55 mm Blade length...
Messages. 1,043. Apr 1, 2015. #3. 1/8" is a good starting point for that size, or like Daniel said, .100" can work too but it'll be a very thin cutter (chances are with some flex). I've done up to 0.180" and 0.200" thick for those workhorses too; it depends on what kind of cutter you want.
Tis the season of squash. The Shun Kaji 8" Chefs Knife glided through a butternut-looking squash with ease and only slowed on the thickest part (didn't feel like wedging; which it was; as the cut still slid through) and even that was barely noticeable. The only problem was that the squash we bought was awful.
I have about 2 years of serious cooking experience, and I own a set of Zwilling knives. Growing up, my family used Wusthof and Cutco (they still do). I almost exclusively use the Zwilling 4-star 8” chef and the Zwilling 4-star 4” paring knife. [the 8” and 5” serrated knives are useful, but the 5.5” santoku has never left the block].
1,442. Apr 1, 2016. #6. If I recall correctly, the fibroid is factory sharpened at 17 degrees per side. Most knives can take at least a little more than their "factory settings" so dropping the inclusive angle from 34 degrees to 30 degrees shouldn't be a big deal.