FK wrote: ↑
Sat Aug 11, 2018 7:57 am
+1 on factory no bevel or very basic rough bevel.
This is very commonly seen on high end Japanese kitchen knives, the maker expects the end user to sharpen to their own individual preferences.
Why so many go on and on about out of the box factory sharpness
is beyond me,,, the original factory edge lasts only a short time in the overall life of a knife blade.
Member since Feb 17, 2001
I'm always curious to know how many otherwise perfectly good knives there are out in the world that have fallen out of use once the factory edge got dull... I see this all the time in my friends and family with their kitchen knives; never sharpened after initial purchase, so that great $100+ chef knife they bought five years ago is useless for actual food prep and now lives at the back of the drawer collecting dust or even worse, is still being used with a *blunt* edge, which oten leads them to think that it's a bad knife.
Almost all traditionally hand forged Japanese woodworking and kitchen blades used to be supplied with an edge that was pretty basic, sharp for sure but not terribly refined, mostly because the outermost part of the water quenched (and sometimes un-tempered) edge was brittle and would chip out easily compared to the steel a little deeper in. Users of these cutting tools were expected to understand that this is the case, so the first thing you would do upon receiving a new chisel or nakiri is to do some light stock removal to get to the tougher steel and to apply your preffered edge profile. I'd bet that these days some of the higher end knives come with this step already done, as an accommodation to the US market where lots of high-dollar kitchen jewelry now sells to home users as well as commercial kitchens.