Sakon Ryuga Gyuto Knife Discussions | Drop

Dec 21, 2018

"The outer layers of SUS405 steel make it easier to get a keen edge when sharpening." This is the second layered construction kitchen knife to claim that the softer outer layers have anything to do with making sharpening easier. What the hell are they on about? I just don't get it.... Maybe easier for thinning, at some point way down the line, but it has absolutely fuck all to do with getting a keen edge 🤨 If your cladding is touching your actual edge, you have serious issues to deal with

Dec 21, 2018

Dec 21, 2018

KavikHow much actual difference it makes on ease or difficulty to sharpen I don’t know, but the cladding will be in contact with the stone on the upper part of your edge bevel during sharpening and is a softer metal than the core. Unless a blade is allowed to get extremely dull or there are chips in the edge to repair, there should be minimal stock removal of both cladding and core metals during sharpening though. That’s certainly not one of the reasons for cladding I’ve seen touted anywhere else.

Dec 21, 2018

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Dec 21, 2018

DSpeedIt will only ever matter after several sharpenings, when it comes time to thin behind the edge. But to be honest, i don't think that's something a lot of people ever even do. In normal circumstances it won't be in contact with the stone at all. If you take a look at pictures 5 and 6 here you can clearly see the point of separation between the cladding and the core steel on this one. It's a ways away from the actual bevel. I'm not sure if I've ever seen one that comes down right to the edge. The core steel is generally thick enough that the transition ends up a few mm away from the edge after grinding

Dec 21, 2018

Dec 21, 2018

KavikGood point.

Dec 21, 2018

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Dec 21, 2018

This is how I’ve always thought of cladding.

Dec 21, 2018

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Dec 21, 2018

DSpeedI mean, yeah, that's basically right, but it's a little simplified in those pics. They sort of give the impression that the angles there are a close up of the bevel at the edge, but in reality that's an exaggerated view of the grind coming down the face on the blade. Picture that, with another bevel at just the tip :) The exception being the one on the far right, a single bevel, or "chisel grind", if it doesn't have a secondary bevel at the edge. But those knives are very different for sharpening than what we're looking at here

Dec 21, 2018

turing237

Jan 4, 2023

KavikMany consider thinning an intergal part of sharpening and also when thinned out behind the edge the knife will seem sharper in many use scenarios though true, not absolutely a "sharper" edge.

Jan 4, 2023

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