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Edge Geometry Discussion

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Edge Geometry Discussion
scott.livesey Offline
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Posts: 53
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Joined: Nov 2017
#7
01-29-2018, 11:59 AM
this cleaver is what I use for a chef's knife. basic 1084 steel at Rc61-62. it is mostly used for boneless protein and vegetables. I do use it to remove fish heads and tails, didn't notice any damage or loss of sharpness.
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Messages In This Thread
Edge Geometry Discussion - by me2 - 01-28-2018, 03:02 PM
RE: Edge Geometry Discussion - by Bud - 01-28-2018, 04:02 PM
RE: Edge Geometry Discussion - by me2 - 01-28-2018, 07:22 PM
RE: Edge Geometry Discussion - by scott.livesey - 01-28-2018, 08:21 PM
RE: Edge Geometry Discussion - by grepper - 01-28-2018, 08:51 PM
RE: Edge Geometry Discussion - by Ken S - 01-29-2018, 05:05 AM
RE: Edge Geometry Discussion - by scott.livesey - 01-29-2018, 11:59 AM
RE: Edge Geometry Discussion - by grepper - 01-29-2018, 01:03 PM
RE: Edge Geometry Discussion - by scott.livesey - 01-29-2018, 08:45 PM
RE: Edge Geometry Discussion - by Bud - 01-30-2018, 07:22 PM

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