Blade Geometry, Steel Science & The Truth About Sharpening (Ep. 181)
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Blade Geometry, Steel Science & The Truth About Sharpening (Ep. 181)
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Knife work is the foundation of cooking, but most chefs are ruining their edges without realizing it. In this episode, André Natera sits down with Don Smolik (Study The Blade) and custom knife maker Kolter Livengood for a technical deep dive into knife care.
They strip away the myths to reveal the science behind a perfect edge:
Blade Geometry: Why "thinness behind the edge" matters more than the sharpness of the edge itself.
Steel Selection: Breaking down the metallurgy of Carbon vs. Stainless and how to choose the right hardness (HRC) for your station.
Stone Mechanics: How to select the correct whetstone progression and avoid dishing your stones.
Buying Guide: How to spot a quality knife vs. a marketing gimmick.
A technical masterclass for Executive Chefs, Culinary Students, and Knife Nerds who want to stop guessing and start sharpening correctly.
Links & Resources
Subscribe on Substack → https://chefspsa.substack.com/
Shop Chef’s PSA Merch → https://shop.chefspsa.com/
Visit Chef’s PSA → https://chefspsa.com/
Chef Works → https://www.chefworks.com/ — Code chefspsa20
Study The Blade on Instagram → https://www.instagram.com/studytheblade/
Kolter Livengood on Instagram→ https://www.instagram.com/livengood_grindhouse/