|
|
Register | All Photos | FAQ | Members List | Calendar | ShopStream (Radio/TV) | Search | Today's Posts | Mark Forums Read |
High-Performance Blades Sharing ideas for getting the most out of our steel. |
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
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. |
Tags |
awesome, blade, chef's, chefs knife, custom, edge, forge, hand, hand made, htm, iron, japanese, kitchen, knife, knives, made, stainless, stainless steel, steel, switchblade, tips, wood |
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | |
Thread Tools | |
Display Modes | |
|
|