What edge angles for a butcher knife? | BladeForums.com
2019年2月19日 · Working in a butcher shop is a different animal. You are working, it is about productivity. That is why most butchers I’ve been around use a Dexter Russell or Victorinox that are thicker behind the edge, and I could only assume a …
Meatcutters and Butchers. How do you sharpen - BladeForums.com
2016年1月14日 · All of the butchers I've sharpened for over the years prefer a course edge .Here they've used a 2 sided course and medium carborundum stone and go to a steel.The belt guys wanted a 120 grit and use a steel.The old butchers around here said a polished edge slide to much and wanted an edge that would grab the hair and not roll off it.One older ...
Angle to Sharpen an Old Hickory Kitchen Knife?
2010年2月9日 · A suggestion. You might reprofile ONE knife to start. Choose one that will likely get used for a variety of tasks (slicing veggies, chopping nuts, boning meat/poultry, etc.). Something like a 6" utility knife, maybe. Take it as acute as you (or he) wants. Let him use it for a while, then see if he likes it as is.
A Question on sharpening 420 HC | BladeForums.com
1998年12月23日 · That steel is very easy to resharpen. Anyone who has said it is hard to sharpen, has never sharpenned a hard tool steel knife like A-2, M-2, D-2, ATS-34, 440V and even the 440 B and C are harder.
So does anybody sharpen a knife with a file? | BladeForums.com
2013年12月26日 · Back in the 1970s - '80s, my Dad used to sharpen his fishing knife, a 'Sabre' brand folder in softish Japanese stainless, with a small triangular file. He cleaned a whole lot of trout with that knife over a couple decades' time and the rather toothy edge left by the file zipped right through them.
Trouble With Old Hickory Knives.... - BladeForums.com
1999年6月29日 · I have a Old Hickory knife from about a year ago. It is by far the easiest knife i have in my collection to put an edge one. I use a mouse pad block with 600 to start and 1000 to finish. I could shave me face when finished on a leather strop. Don't use to steep of an angle. 20 degrees is very good IMHO>
Tips? Sharpening 420HC Buck knife on King whetstones...
2017年1月3日 · For purposes you use knife for,id rather use disposable utility blades,they work much better,and are easy to replace if dull on site.Used to do construction work too,and carried buck110 in a sheath,and utility knife.Used buck for food cutting,thats all.
Best angle for sharpening Victorinox Kitchen Knives?
2004年10月31日 · I have a very inexpensive kitchen knife with a 12 dps (degree per side) edge angle and will cut forever, until my wife uses the counter top or a plate as a cutting board, or runs it through the dish washer. I plan on lowering the edge angle more as soon as the mood strikes. Oh, I see someone has a Chicago Cutlery knife above.
Butcher knife question - BladeForums.com
2014年12月19日 · Dexter Russell knives are the commercial standard. Choices aren't quite limitless but are very extensive. I've got a 6" Boning knife and an 8" wide blade filet. Sani-safe handles. A 6" curved boning knife might be a good choice. Fixed blade knife will be a lot easier to care for than any folder.
Vintage "Old Hickory" knives from Ontario Knife Co?
2010年7月12日 · CutsLikeAWife: I just bought a Butcher Knife as illustrated in your first picture. It was shiny until I wrapped it in a White Vinegar-soaked paper towel and aluminum foil for 45 minutes. It now wears a neat "forced patina". This will help prevent the accumulation of the "demon red/brown" rust. The Paring Knife looks the same, and holds a razor ...