This is a reply to a comment made by Seth in our video on a bolster repair for a knife from the Le Cordon Bleu culinary school at the National Kaohsiung University for Hospitality and Tourism, here: Seth asked why we didn't thin the blade - a very valid question. This video walks through the sharpening philosophy behind a commercial sharpening job, in particular with blades made with X50CrMoV15 steel, such as Wusthof, Henckel, F. Dick, Victorinox, etc. It is followed by a walkthrough sharpening session.
There are 4 main reasons why we didn't thin the blade:
1. I actively convex when I sharpen, meaning I purposely round over the shoulder of a V grind by lowering the angles when sharpening in a controlled manner.
2. The structural properties of X50CrMoV15 steel does not hold up as well if too thin, and can turn into a "foil edge".
3. Because it is for a culinary school the edge needs to be more robust rather than thin in order to hold up to the use and abuse of students with minimal knife skills.
4. Because the blade is already rather thin overall, it doesn't need much more intentional thinning out.
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