Victorinox Edge
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Re: Victorinox Edge
Victorinox take a green brick edge quite nicely, I’ve also had good results with a shapton pro 1.5k for all purpose duty; however, if I were putting a meat cutting edge on I’d use a kohetsu 800. I haven’t used a victorinox on that stone yet but I have no doubt in my mind it’d be a suitable edge for meat cutting. I’ve heard they take to mid range natural stones well but can’t personally verify that. Victorinox steel isn’t all that bad as far as soft stainless goes.
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Re: Victorinox Edge
If you're going just meat cutting don't go above 1k
Everything else is over kill honestly
Everything else is over kill honestly
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Re: Victorinox Edge
Chosera 600 (which is more refined than 600) followed by very light, wet stropping on something higher (like an SP 1500) has worked well for me in the past, if I remember correctly. I feel like the light stone stropping actually helped the edge last by just removing a tad more of the burr fragments while keeping the long tooth, but this could be totally psychological.
~J
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Re: Victorinox Edge
I finish on a Chosera 1000, but I would use the 800 or Shapton Pro 1000 if I had it.
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- lsboogy
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Re: Victorinox Edge
my fish cutting knife is finished at 6K - maybe I'll try a knife at 1K. Never thought about putting a less polished edge on a knife, but my real chef (exec chef guy) buddy puts a pretty highly polished edge on everything as well
- ken123
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- Jeff B
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Re: Victorinox Edge
Shapton Pro 1k on Victorinox for meat.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- Jeff B
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Re: Victorinox Edge
Which is completely useless to 99% of us because you know we don't have those stones.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- Kit Craft
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Re: Victorinox Edge
An Amakusa (I prefer a super soft one) is a good stone to maintain soft stainless too. Cheap too. At least for me. I use that on my AUS8 blades. Not particularly soft or hard but I like the edge left.
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Re: Victorinox Edge
Thanks for everyone's input!
I had 23 to sharpen so I let the grinder take this one. 220 belt, followed by 400 belt, followed by 16 micron CBN on leather belt. These knives are going to get seriously steeled, so I didn't see much reason to put either a whetstone edge or a more highly refined edge on them. They turned out pretty sporty.
@Peter Nowlan: On stones, I take my protein knives to 3k (Chosera), as well.
@ Nmiller21k: Some of each. This bag was for a Comp. BBQ guy. Boners, gokujos, cimeters, and a few 14" granton edge slicers. So both, raw and cooked.
I had 23 to sharpen so I let the grinder take this one. 220 belt, followed by 400 belt, followed by 16 micron CBN on leather belt. These knives are going to get seriously steeled, so I didn't see much reason to put either a whetstone edge or a more highly refined edge on them. They turned out pretty sporty.
@Peter Nowlan: On stones, I take my protein knives to 3k (Chosera), as well.
@ Nmiller21k: Some of each. This bag was for a Comp. BBQ guy. Boners, gokujos, cimeters, and a few 14" granton edge slicers. So both, raw and cooked.
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- lsboogy
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Re: Victorinox Edge
I guess this subject really piques me - I did a tenderloin a couple weeks ago with my little honesuki (Richmond laser aogami) done with a shapton 1K/3K/8K edge. Thing was gorgeous and I sliced it with a kikuichi done at 6K. Am I doing something wrong? Work was easy and came out superb - I'm a home cook looking for answers from people with far greater skills than I possess. I've always thought all knives should be as sharp as they can be - but it seems many up here with more knowledge don't get the edges as polished as I do. Is a "toothy" edge better for butchering or is it just easier to keep a knife that way?
- ken123
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Re: Victorinox Edge
I take it you don't have 16 micron cbn, amakusa, etc etc Sometimes the forum is designed for people with a wider range of choices than you prefer. Please consider this in your future postings.
Kit - Yes sn Amakusa could be a good choice too
---
Ken
- Jeff B
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Re: Victorinox Edge
+1 Short and to the point.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- Jeff B
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Re: Victorinox Edge
Still doesn't make my point less accurate.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.