Post #50 by onepoorguy on the Cooking in Shrewd'm board

Outskirts of Shrewd'm / Cooking in Shrewd'm

Unthreaded | Threaded | Whole Thread (10)

Post New | Post Reply | Report Post | Recommend It!

No. of Recommendations: 1

I was recently gifted with a knife from Miura Knives. I know basic care, but was going to ask them about sharpening. Turns out they have a video. In that video they revealed I need to sharpen to 15deg bevel. But it was interesting to watch. He removed a lot of metal on his whetstone. But maybe his knife was duller than I ever allow ours to get.

https://www.youtube.com/watch?v=_7F0OzzkXbE&t=4s

I'm always worried about my bevel. I try to hold it at a uniform angle, but it's tricky. I have no doubt my hands waver a bit as I move the knife across the stone. How can they not? I'm not a machine. I did find it interesting that he sharpened the knife in sections. I have always used the tip to hilt stroke.

Post New | Post Reply | Report Post | Recommend It!

Print the post

Unthreaded | Threaded | Whole Thread (10)

Prev | Next

Announcements

Cooking in Shrewd'm FAQ

Contact Shrewd'm
Contact the developer of these message boards.

A community forum supporting civilized, and highly helpful, self-educating investors that come together for Shrewdness and merry spirits. These message boards closely follow the look and feel of the old message boards at boards.fool.com prior to the boards redirected to discussion.fool.com. Shrewd'm is not affiliated with the comprehensive and excellent investment website, The Motley Fool (TMF), in any way. The Shrewd commmunity here has owed, and continues to owe, gratitude to The Motley Fool for nurturing a culture of jovial irreverence towards Wall St, and that tradition will continue here.