Home/Angle Control and Edge Geometry

Angle Control and Edge Geometry

4 articles

Home Workshop Sharpening for High-Hardness Japanese Kitchen Knives · Angle Control and Edge Geometry

Convex, Flat, or Micro-Bevel? Choosing the Right Edge Geometry for a Gyuto

Your Gyuto's Edge Geometry Matters More Than Steel Everyone and their mother obsesses over steel types. Blue Super this. Aogami that. Rockwell hardness numbers thrown aro…

Home Workshop Sharpening for High-Hardness Japanese Kitchen Knives · Angle Control and Edge Geometry

Single-Bevel vs Double-Bevel Sharpening: What Changes on the Stones?

One Side or Two? The Geometry Isn't Subtle Most people think the difference is just "one side sharp versus both." Wrong. A single-bevel knife is basically a wedge. The fl…

Home Workshop Sharpening for High-Hardness Japanese Kitchen Knives · Angle Control and Edge Geometry

How Pressure Control Affects Angle Stability on High-HRC Steel

Your Knife Is Harder Than You Think High HRC steel doesn't care about your feelings. Rockwell 60 and up will chew through mediocre technique and spit out the bones. You c…

Home Workshop Sharpening for High-Hardness Japanese Kitchen Knives · Angle Control and Edge Geometry

The 3 Angle Errors That Destroy Edge Retention on Japanese Kitchen Knives

Your Edge Is Dying Before You Even Cut a Tomato You just spent three hours on a whetstone. Your Japanese kitchen knife should glide through paper. Instead it’s pushing. T…