Wanting to thin my Forschners

Discussion in 'Cooking Knife Reviews' started by kokopuffs, Oct 16, 2013.

  1. kokopuffs

    kokopuffs

    Messages:
    4,344
    Likes Received:
    83
    Exp:
    Home Cook
    At what angle from vertical (the perpindicular) should the blade be held to the coarse carbide stone I intend on using???  For thinning.
     
  2. phatch

    phatch Moderator Staff Member

    Messages:
    8,637
    Likes Received:
    552
    Exp:
    I Just Like Food
    Depends on what angle you like to sharpen at. Probably 5 degrees less than your preferred angle on that knife.
     
  3. kokopuffs

    kokopuffs

    Messages:
    4,344
    Likes Received:
    83
    Exp:
    Home Cook
    Looking closely at my newly acquired 4" semi flexible boning knife with the Fibrox handle, the bevel appears to be approx. 70/30.  Alright so thinning at 75/35...as if I could split hairs on the slab!    /img/vbsmilies/smilies/cool.gif  
     
    Last edited: Oct 16, 2013