I agree that I have interpreted the message rather than staying with the spoken word.
I try to be more careful this time and made a small transcript.
The question:
The response:
My remarks:
The questioner did not confirm that the knifes being sharpened were indeed made of poor steel quality. Knifes rather than only one knife were mentioned. However no more details were communicated.
Sebastien mentioned poor steel quality, followed by describing a small and very thin edge.
My point is, that poor steel quality will not allow making knives with very thin and small bevels. However modern high quality stainless steels allows making such knifes with thin geometry and the majority of todays high end knives with stainless steel is having the described geometry.
Those knives with thin geometry have a very good cutting performance.
Sebastiens conclusion that knives with very thin geometry are made of poor steel quality does seem to be questionable.
His suggestion to sharpen such very thin geometry knives to 40 deg total is questionable as well.
If Sebastien would have asked back with what steel type and knife geometry the questioner had experienced the problem of dulling during honing, we would know more.
I try to be more careful this time and made a small transcript.
The question:
Quote13:10
It`s strange. When I use the honingwheel on stainless steel kitchen knifes, I seem to blunt the edge, rather than improving it.
The response:
Quote13:27
It can sometimes be, when you have knives with poor steel quality or that is very brittle, if any have quite a small edge, it`s very thin and then it can fall apart and that can happen when you hone it.
So, what I would recommend, to put a bit of a bigger angle, like perhaps 40 deg in total (20 deg per side) to make sure the tip of the bevel really stays together, is a god tip. That might be the case what happens.
My remarks:
The questioner did not confirm that the knifes being sharpened were indeed made of poor steel quality. Knifes rather than only one knife were mentioned. However no more details were communicated.
Sebastien mentioned poor steel quality, followed by describing a small and very thin edge.
My point is, that poor steel quality will not allow making knives with very thin and small bevels. However modern high quality stainless steels allows making such knifes with thin geometry and the majority of todays high end knives with stainless steel is having the described geometry.
Those knives with thin geometry have a very good cutting performance.
Sebastiens conclusion that knives with very thin geometry are made of poor steel quality does seem to be questionable.
His suggestion to sharpen such very thin geometry knives to 40 deg total is questionable as well.
If Sebastien would have asked back with what steel type and knife geometry the questioner had experienced the problem of dulling during honing, we would know more.