Santoku Knife
Please tell me what type of Asian Knife Set is this - contemporary double faceted or traditional single bevel?
PLEASE ONLY ANSWER IF YOU KNOW
I'm talking about Global Millenium Chef's Knife Block 6 Piece Set which I purchased from (and within) Australia
Here is the link:
http://www.everten.com.au/product/Global-Knife-Block-Set-Millennium+Sharpener.html
I also purchased (from overseas) a Chef's Choice Sharpener for Asian Knives, model 316, electric Knife Sharpener.
The instruction manual advises a different sharpening procedure depending on whether the knife is a double faceted blade (contemporary style) or traditional single bevel single sided blade. The manual says most of the popular Asian blades such as the Usaba (nakiri) and Santoku are defined as contemporary blades in the US although I don't know how relevant that is to Australia.
I just want to know because the sharpening procedure is different for the two types of knife.
Thanks
Based on my use of bunch of Globals - http://zknives.com/knives/kitchen/ktknv/indexbymk.shtml?Global
And all the sharpening I do.
All your globals are double beveled or double grind knives, which is the correct name for that, never heard of double facets before used for that.
Here's the knife edge grinds diagram, and you can see what's the difference - http://zknives.com/knives/articles/knifeedgetypes.shtml
Double grind is no more contemporary than a single bevel. Just westerners traditionally used double and Asians single.
So, if your knife is single bevel of chisel grind, then one side of the blade will be completely flat, or slightly concave. Basically blade profile is like a chisel.
I've used most of the knives in that set and more, none are chisel bevels.
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