The Knife Thread

So I wound up getting the Kramer Zwilling 7" FC61 last year for my birthday and it is currently my favourite knife. It sharpens more easily than my Miyabi SG2 knives and I seem to develop a better edge on it. My sharpening skills get me up to 4k on the Knifewear/Naniwa stones (I have an 8k stone but can't feel any difference) where I can push cut through computer paper. With the Kramer I can just barely cut through paper towels with a careful draw, but it's not smooth yet. I'm not able to get that level of sharpness on the Miyabis.

Typically before any use I will do a couple quick passes on a ceramic honing rod. Strop only when I'm feeling fancy. I'll do occasional touchups on a 3k or 4k stone though it's more of a zen exercise thing than purely for sharpening at times.

I think I'm at roughly 10 degrees on both the Miyabis and Kramer.

Feeling like I should get a nakiri because apparently I just want more toys.

 

You understand... "This is the Way"

 

I think 13C26 can take a finer edge then SG2.

IMHO, 10 degree per side looks like really excessive for any kitchen work (except, may be, for dedicated meat slicers). On both blades the edge will deteriorate too fast, one will mostly roll and another chip, plus corrosion. But, from another side, it creates more justified opportunities to sharpen knives

 

I'm not familiar with the former, but confirming that SG2 is kinda crap at taking a fine edge. You can get it razor sharp, but it holds it for like 3 cuts before it reverts to working sharp for a long ass time. Even when at razor sharp something about its grain structure keeps it from getting super sharp like carbon steel or even AUS10 or VG10.

 

A chart I've kinda compiled for myself from a couple different sources...

 

Though to be fair, the SG2 working sharp is still really dang sharp. My AEB-L Kramer starts sharper, but dulls quicker.

 

Ceramic honing rod is basically a ceramic stone with very small contact area it is probably lower grit than your 3 or 4k stones, if you enjoy the zen of the occasional touchups it might be better to strop on them instead of using the ceramic steel before use. Though I pretty much just use strops and stones and only hone my german knives where it actually folds ;/ I probably have way too many stones.

 

Need some possible suggestions:

Tried a bunch of knives in Japan recently (and purchased a few as well) but didn't bring home "my ultimate chefs knife".
- Still want something similar to a Kramer Meiji from Zwiling or a French style chef's knife with a large body and continuous gradual rocker similar to the Kramer for <$350-400ish. Ideally from a small US mfg or smith.
- Ideally 225-240mm (~9-9.5in)
- I don't have a real preference between Japanese vs Western style handles, but I really don't like the handle or the handle to blade transition of most of the Kramer knives - else I'd probably have one already. Kramer Meiji because its the only one with a transition I liked better.
- Would also prefer that it be thicker than a Kramer and is either textured or scalloped so food doesn't stick. It doesn't necessarily need to be the scalloping on say a Glestain, but that would be ideal.
- Don't want anything particularly heavy or light for the size, would prefer something slightly heavier than a Kramer.
- No real preference between stainless vs carbon. Not a steel snob but would prefer something "at least" VG10 level.
- Doesn't need to be flashy or pretty - this will be getting actual use.
- Polished and rounded off spine, at least towards the rear, and around the bolster area.
- Also, just to clarify my understanding of a French chefs knife - they have a more gradual curve throughout most of the belly of the blade whereas German is a larger flat section towards the back and a relatively steep rocker towards the front? It seems like most people prefer a large flat somewhere in their chef's knife, but I have found over time that I prefer the French style instead of Japanese or German with a gradual curve throughout most of the belly of the blade and prefer a nakiri when I need something relatively flat.