The cuts, imho, are very good. They’re a utility to me, to facilitate even cooking and distribution of an ingredient. In that regard, size does matter .
For artistic or symetrical purposes, they don’t need to be as fast as for production. Take the time to do it right vs. getting it done fast and good enough. just my take. Im not a pro, and neither is my opinion.
The knife edge has some burring. I don’t strop mine, but I do use a steel & very fine stone, with approximately even swipes in both directions.
The backside swipes stand the burrs up, the forward swipes wipe the burrs off. What is left is the sharp fine edge.
Yeah, that is a good guide in general. He touches on an important point () with angle. If the angle is too steep (pointy) the edge will be weak and will dull and fold easily. But he leaves out the back swipe, which is also important to getting a clean, sharp edge.
And as Brant told me a while back, its definitely a feel thing, which is great for me. Sensory wise, I’m like super tactile. I get a ton of information from how things (cutting, grinding, etc.) Feel.
I’d give that blade a few back swipes & a few front to stand the burrs up, then knock em down.
If you’d like, I can make a little video of my process and link it. My favorite knife needs a few licks across the stone after I whacked the crap out of it on my griddle.
Edit: Id also be open to any feedback on technique. There’s always room for improvement, which I tend to prove, often.
One piece of advice I’ve internalized is to sharpen/steel/strop your knife in the direction you cut. I have a ballerina knife style, so I use more pulls, but other chefs like the push style.
I’ll keep that in mind. It makes sense if you think of metals as a fine fiberous structure, which they pretty much are.
Also, I looked up that knife steel a bit and Wow. That is some really fantastic metal. I’m not like a metalurgist or material sciences guy, but that stuff is impressive.
Add to that the craftsmanship and I can understand the reverence for those blades.
Oh man. I only just recently started wearing gloves for angle grinding & abrasive cutting, but absolutely have to for welding. Even then, I only use light weight sheep skin gloves.
If I can’t feel what a tool or object is doing I hate it.
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just my take. Im not a pro, and neither is my opinion.
that explains why my wrist gets sore
) with angle. If the angle is too steep (pointy) the edge will be weak and will dull and fold easily. But he leaves out the back swipe, which is also important to getting a clean, sharp edge.
Wow. That is some really fantastic metal. I’m not like a metalurgist or material sciences guy, but that stuff is impressive.
.