Chef's Knife - Help with Bevel, width, edge angle
What do American chef's like in a typical 'American' style chef's knife?
Bevel - straight V, angle?
Width at spine? Width at edge before sharpening?
Angle of edge? 15deg?
Assume S30V, BG42
Last edited by twistedneck; 07-07-2006 at 11:54 PM.
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