Santoku is not holding edge

[mag1]

Wüsthof® Classic Hollow-Edge Santokus 4183

I have been trying to sharpen this knife on a sharpmaker.. I have tried both angles and all the steps..
I can get the edge sharp to cut paper, then after cutting up some chicken and veggies, the knife gets dull..I am using a Epicurean cutting board, and handwash the knife..I have no trouble with other cooking knives, just this one..Any advice?

[Mike Stewart]

The Hollow Edge Series is too thin on the edge to have a thick enough Edge Spine to stay sharp with the Steel at 52 to maybe 55 rc.

It is more likely the knife - Not You - if you are having good results with other Kitchen Knives.

Hollow Ground Kitchen Knives will normally Not hold an edge well at all unless they are made from a steel that is presented at 58 to 60rc.

At that rc You will get edge holding but............. The Edge spine is still far too thin to Not Chip out with any kind of hard use.

Mike

[Antonio_Luiz]

Wüsthof® Classic Hollow-Edge Santokus 4183

I think we've found the cause of your problem.

Why would anyone in their right mind make a chef knife with hollow edges? - other than to keep costs down or for marketing reasons. (There is still a belief persisting amongst the masses that hollow ground edges must be the best because they use them on straight razors ).

The only situation where a hollow ground blade might, and I repeat might, be acceptable is on a carving knife for soft protein like pressed ham (no bones, gristle or crackling)

You could try micro-convexing the edge. Personally I would just grind the hollow section on that sucker out altogether and convert it into a longish petty

[mag1]

I am listening Devils