nine9jack9
Active Member
In building French Chef knife, what is advisable for final edge, grinding to zero, microbevel, convex. Stock is 1/8 thick O1 at 60 RC. Would like to hear arguments for various sides. Have looked at different makes to determine what to do. First one of these I'm building and am leaning towards convexing a flat ground edge to give it some strength when cutting through things like chicken bones or fish bones and yet still do a credible job on vegetables.