Knife sharpening/edge size

4
10
Joined Nov 28, 2015
I was looking into bringing the edge up a fair bit on of my knives which is a stainless clad aogami super chef knive (21cm) to around 5mm ~ 1cm but I've never really done it to a knife which has a "core". 

Now, I've done it to my "monosteel" UX10 and Suisin INOX but I've never done it to a "clad" knife and was wondering if anyone has had any experience with doing so or can offer insight into it. 

Cheers. 
 
1,061
44
Joined Aug 6, 2015
 
I was looking into bringing the edge up a fair bit on of my knives which is a stainless clad aogami super chef knive (21cm) to around 5mm ~ 1cm but I've never really done it to a knife which has a "core". 

Now, I've done it to my "monosteel" UX10 and Suisin INOX but I've never done it to a "clad" knife and was wondering if anyone has had any experience with doing so or can offer insight into it. 

Cheers. 
Thinned my Tojiro DP a bit (soft stainless cladding over the VG-10 core steel), and it went alright. I can't reliably say if it'll go faster than thinning monosteel stainless, but the process is the same.
 
4
10
Joined Nov 28, 2015
 
Thinned my Tojiro DP a bit (soft stainless cladding over the VG-10 core steel), and it went alright. I can't reliably say if it'll go faster than thinning monosteel stainless, but the process is the same.
Did you notice any difference in how the knife felt/sharpness? 
 

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