How do you sharpen yours for lots of big fish. Do you grind out all the knicks and chips every time or just put a razor edge with the chips still on it knowing its going through more large pinbones next shift?
Deba Sharpening
How do you sharpen yours for lots of big fish. Do you grind out all the knicks and chips every time or just put a razor edge with the chips still on it knowing its going through more large pinbones next shift?
Like that size fish
Yes! Those are very nice looking fish.
My 2 cents on this Boondocker is to resharpen/Grind as much as needed to take out any chips so there is a Clean cutting edge on the Deba for each batch of Fish.
Since it looks like you are doing this at work much more than I cut fish for home cooking or from a trip.. It would be your call, for what works best for you?
A time sharpening against time cutting fish. I prefer as clean and sharp of a edge possible so there are no or as little jagged cuts or tears to diminish the taste of the fish.
That Red Cod is making me hungry! Yum!
Laurence
www.rhinoknives.com/
I don't tend to get many chips but when I do if I'm doing fish with it next I'll take the chips out. If I was going to say bone some chicken with it I wouldn't worry too much about them and then take them out after the chicken. Perhaps adding a microbevel to the front side of your deba will help with chipping.
Got to put a good, solid microbevel on it. I do mine pretty much at 45 degrees. Hard for me to mentally do because it's so contradictory to what I do with all my other knives, but it's the only way to keep my deba from chipping. Pure physics really. So I sharpen on 2 bevels, a primary and a secondary and then blend the 2 angles to create a convex edge. In this case, the convexing is much more extreme than with my other knives to keep chips off. And for fish, the lack of a super keen edge doesn't hamper my results at all. Carbon steel deba still gets sharp enough to get the job done perfectly.
Yeah, i convex grind mine too. Not so many chips. I also back bevel heel for chopping through spines. If I do get chips I don't obsess over grinding them all out right away. I used to but found it didn't really matter.
Brandon
Professional Chef with European and Japanese training.
My work. Mashiko Japanese Restaurant
Proudly serving Sustainable Sushi since 2009!
http://www.sushiwhore.com/contact.html
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Great site! Learn from the man
http://youtube.com/user/itasan18
Don't get many chips... when I do I just leave it in there until it sharpens itself out most of the time.
What are you doing so that you do not get the chips going through pinbones on large fish?
Really hard to explain... its the way you move the blade through it and the angle against the bines as you cut. And you use the thicker part of the blade. Convex makes it much sturdier.
Guess I need to come to LA for a stage then
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