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Best angle for sharpening Victorinox Kitchen Knives

Discussion in 'Sharpening Stuff -- Stones, Strops, and Systems' started by TheInsideOutsider, Mar 30, 2016.

  1. TheInsideOutsider

    TheInsideOutsider Loaded Pockets

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    I recently purchased my first pair of real kitchen knives. They are from the fibrox handle series by Victorinox. I am used to sharpening with my sharp maker. Is it better to use 30° inclusive or 40°?
     
  2. Dombe

    Dombe Loaded Pockets

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    I would suggest using 30 inclusive but because knives are always in contact with board they get dull fast.So learn about kitchen knives maintenance and honing\stroping.
     
  3. 313

    313 Uber Prepared

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    I have a Vic kitchen knife stand set that includes the steel rod. It works great for quick touch-ups with the Vic knives, after a few years of daily use I've not had to actually sharpen them once. I highlly recommend the steel.


    Sent from my iPhone using Tapatalk
     
  4. Adahn

    Adahn Loaded Pockets

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    As long as you use a wooden cutting board your knife won't dull fast as long as you hone it once in a while, I'd recommend a ceramic rod for that like on your sharpmaker. 30 deg sounds good but with a good kitchen knife you could even try steeper angles, more obtuse angles help you to prevent chipping which happens from cutting harder stuff or hitting a bone. For anything than cleavers you're good with 20-30 deg total.
     
    TDS likes this.