You are reading a single comment by @inchpincher and its replies.
Click here to read the full conversation.
-
Should be fine, the outer layers are of a softer steel. How often do you sharpen and do you use a wetstone?
-
If it's actual cladding you'll always be fine as the core of hardened steel should always be there in the middle as your cutting edge.
How much material have you removed. I've got knives that have lost less than a couple of mm a decade.
-
It will sharpen fine. Eyeballing the edge, I’d recommend sharpening at a smaller angle. It looks like you have something close to 20 degrees on there and for a Santoku you would be better off between 12 and 15 degrees.
damskodonny
Grumpy_Git
Sharkstar
@inchpincher
I’ve had this Santoku quite a few years and noticed yesterday when sharpening for the umpteenth time that the edge is now pretty close to cladding. I presume it’ll still sharpen fine once I get to that point?
1 Attachment