Victorinox Edge

[cjmeik]

What is your favorite edge for a Victorinox? Meat cutting duty specifically.

[jmcnelly85]

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.

[Nmiller21k]

If you're going just meat cutting don't go above 1k
Everything else is over kill honestly

[Kit Craft]

Fine Norton India or SG500.

[salemj]

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.

[Lepus]

I finish on a Chosera 1000, but I would use the 800 or Shapton Pro 1000 if I had it.

[Peter Nowlan]

I finish at 3k for protein.

[lsboogy]

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]

I would probably start on a Kyushu Ohmura but might go to an Aoto.

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Ken

[Jeff B]

Shapton Pro 1k on Victorinox for meat.

[Jeff B]

I would probably start on a Kyushu Ohmura but might go to an Aoto.

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Ken

Which is completely useless to 99% of us because you know we don't have those stones.

[Kit Craft]

I would probably start on a Kyushu Ohmura but might go to an Aoto.

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Ken

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.

[Nmiller21k]

Are we talking raw meat fabrication
Or
Cooked protein slicing and such?

[cjmeik]

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.

[Nmiller21k]

General butcher (breaking trimming) 1k
Slicing, 2k

[lsboogy]

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]

I would probably start on a Kyushu Ohmura but might go to an Aoto.

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Ken

Which is completely useless to 99% of us because you know we don't have those stones.

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

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Ken

[Kalaeb]

Whatever 1k you have is fine. Going to need to be steeled an hour into your job anyway.

[Jeff B]

Whatever 1k you have is fine. Going to need to be steeled an hour into your job anyway.

+1 Short and to the point.

[Jeff B]

I would probably start on a Kyushu Ohmura but might go to an Aoto.

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Ken

Which is completely useless to 99% of us because you know we don't have those stones.

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.

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Ken

Still doesn't make my point less accurate.