I like the Santoku style with a double bevel 15/20. I've found my best blades are anything that is not made in China.
Quote:
|
The best compromise in the kitchen has proven to be a 15/20 double bevel. That is a 15 degree back bevel with a 20 degree primary edge face.
|
The point of steeling is to straighten the burr.
Good info here.
Knife Maintenance and Sharpening - The eGullet Culinary Institute (eGCI) - eGullet Forums
Santoku Style
__________________
My uncle has a country place, that no one knows about. He said it used to be a farm, before the motor law.
'72 911T 2,2S motor
'76 BMW 2002
|