Petty Edge and Main Edge

Today, while considering the upcoming ‘Suisin Special Feature,’ I performed the alignment of small blades.

Since Suisin handles professional-grade knives, it is customary for customers to sharpen them after purchase before using them. However, I also understand the concern when a knife doesn’t come sharp right out of the box. It is important for knife quality management, so we test them on sharpening stones.

Sometimes, there are cases where the edge is perfectly aligned and even the small blades can cut with great precision. It’s surprising how an edge can be as sharp as after a proper sharpening, even without thinning. I’m not sure why it happens (＞＜)b.

So, I compared a knife with a small blade that had an excellent edge to a knife that underwent Honbaduke.

Both knives cut well! However… the one with the Honbaduke edge cuts better (which is obvious).

Since we test the knives by cutting non-food items like newspapers at the company, we can’t fully experience their performance on actual ingredients. However, there is a significant difference in how the edge engages and releases… I already knew that, but it’s truly amazing.

While it may seem like a minor difference in the angle of the blade edge when viewed only at the tip, I’ve noticed a significant disparity in sharpness.

It would be problematic if the results of spending a significant amount of time sharpening and casually sharpening were the same, wouldn’t it?

hibishugyo 2009年11月10日15:50