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Faricazy
11
Dec 5, 2017
I got a Yaxell Dragon 8-inch Chefs and while I like using it I wonder if I could be doing something wrong as far as sharpness. I got a ceramic Messermeister honer and it seems to help, though maybe my technique is off. It’s sharper than my other knives but it doesn’t glide completely effortlessly through stuff like the MAC MTH80 I got my mother after a hone on a regular steel. Any tips?
FaricazyA honer isn't a sharpening tool. It realigns microscopic irregularities but will not sharpen. You need sharpening tools, like whetstones, to bring the edge back.
How much have you been using the knife? All knives dull naturally. I looked it up and it's BD1N Steel with 63 Rockwell, so it's very hard and an edge should last a good amount of time. It's a 16 degree angle, while MACs have a 15 degree angle, so they should not be too different. If you cook more or less daily, hone every 2-4 uses, then sharpening once a year is a general guideline.
Faricazy
11
Dec 5, 2017
b9d9ffdad3ac59e7f6fOh I understand, but performance out of the box wasn‘t like the MAC either. So probably just needs a good sharpen? How were other people’s Dragons out of the box?
FaricazyMine was shaving my arm hair off sharp out of the box, though the edge didn't look perfect 50/50, presumably it was hand sharpened. Do you have a camera with any macro capability? A picture of the edge might help diagnose the problem.
Dr.McCoy
345
Dec 6, 2017
FaricazyHave you made sure the blade isn't warped somehow? It shouldn't be, but I guess that could be an issue.
harrisonh
51
Jan 23, 2018
Faricazyyou're right, the Dragon uses BD1N. BDN is a bit "stickier" than MV steel. It's blade design is also somewhat more convex. And of course, if you chose a MAC with kullenschafts, that could be another reason.
They are different knives. BOTH excellent in their respective categories, but they're not the same knife. the stickiness has nothing to do with the sharpness.
And the at least you got a cermic rod,and didn't think a steel rod would sharpen a Dragon. It won't the Dragon is harder (usually considered better) than any steel rod. I own both the knives you have. they are both fine choices, but you'll learn to use one over the other for different types of product. get a STONE a ceramic rod is only about 1200 grit for the white and 3000 for the black. BD1N takes a lot of effort even on a stone. I would NOT want to apply lots of effort on a rod. Many people would cut themselves trying to sharpen on a rod. IF you're going to sharpen BD1N on a rod, make sure you're NOT doing it "freehand".
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