Edit History

15 hours ago, lindag said:

Asian blades have a 15 degree bevel. a picture  can't show that.

J knives are perceptually sharp more because of the thinness of the blade behind the edge than any particular sharpening angle. That’s why the wusthoff knives et al don’t cut as well and why the chef’s choice style sharpeners aren’t so hot. You can’t just change the sharpening angle on a German blade and end up with Japanese level performance. 
 

Pictures can hint at the thinness behind the edge, that’s why the choil shots are so useful 

Here’s a pretty exhaustive discussion of this if you’re interested. You can see from the chart that sharpening angles are all over the place 

https://www.kitchenknifeforums.com/threads/thin-behind-the-edge.69329/

and some illustrations 

https://www.kitchenknifeforums.com/threads/what-is-thin-behind-the-edge-anyway-and-kujira.42359/

13 hours ago, lindag said:

Asian blades have a 15 degree bevel. a picture  can't show that.

J knives are perceptually sharp more because of the thinness of the blade behind the edge than any particular sharpening angle. That’s why the wusthoff knives et al don’t cut as well and why the chef’s choice style sharpeners aren’t so hot. Pictures can hint at the thinness behind the edge, that’s why the choil shots are so useful 

heres a pretty exhaustive discussion of this if you’re interested. You can see from the chart that sharpening angles are all over the place 

https://www.kitchenknifeforums.com/threads/thin-behind-the-edge.69329/

and some illustrations 

https://www.kitchenknifeforums.com/threads/what-is-thin-behind-the-edge-anyway-and-kujira.42359/

13 hours ago, lindag said:

Asian blades have a 15 degree bevel. a picture  can't show that.

J knives are perceptually sharp more because of the thinness of the blade behind the edge than any particular sharpening angle. That’s why the wusthoff knives et al don’t cut as well and why the chef’s choice style sharpeners aren’t so hot. Pictures can hint at the thinness behind the blade, that’s why the choil shots are so useful 

heres a pretty exhaustive discussion of this if you’re interested. You can see from the chart that sharpening angles are all over the place 

https://www.kitchenknifeforums.com/threads/thin-behind-the-edge.69329/

and some illustrations 

https://www.kitchenknifeforums.com/threads/what-is-thin-behind-the-edge-anyway-and-kujira.42359/

13 hours ago, lindag said:

Asian blades have a 15 degree bevel. a picture  can't show that.

J knives are perceptually sharp more because of the thinness of the blade behind the edge than any particular sharpening angle. That’s why the wusthoff knives et al don’t cut as well and why the chef’s choice style sharpeners aren’t so hot. Pictures can’t show hint at the thinness behind the blade, that’s why the choil shots are so useful 

heres a pretty exhaustive discussion of this if you’re interested. You can see from the chart that sharpening angles are all over the place 

https://www.kitchenknifeforums.com/threads/thin-behind-the-edge.69329/

and some illustrations 

https://www.kitchenknifeforums.com/threads/what-is-thin-behind-the-edge-anyway-and-kujira.42359/

13 hours ago, lindag said:

Asian blades have a 15 degree bevel. a picture  can't show that.

J knives are perceptually sharp more because of the thinness of the blade behind the edge than any particular sharpening angle. That’s why the wusthoff knives et al don’t cut as well and why the chef’s choice style sharpeners aren’t so hot.

heres a pretty exhaustive discussion of this if you’re interested. You can see from the chart that sharpening angles are all over the place 

https://www.kitchenknifeforums.com/threads/thin-behind-the-edge.69329/

and some illustrations 

https://www.kitchenknifeforums.com/threads/what-is-thin-behind-the-edge-anyway-and-kujira.42359/