Thu Apr 18, 2013 12:27 pm
Not sure where to post this, so appoligies if in wrong location....
So, I have a brand new Takeda Nakiri and was really interested in purchasing the knife because of its use of AS steel. It came with a fantastic edge, and a bit of touch up made it super sharp, etc. Here's the problem: When I go to make cuts, the knife seems to just fall thru what I am cutting, but only up to the end of the bevel (say a fat centimeter) then it feels like it is wedging. I have looked a the geometry of the knife, and it would appear to g something like this: Spine, reasonably thick, then moving to edge, knife is good and thin, then profile seems to thicken just before the beginning of the bevel. It almost seems as if there is a high spot running down the blade before the bevel begins and once I begin to make cuts, it encounters it which feels like it is defeating the whole reason for using AS steel which can hold such an awsome and acute edge. When I cut an apple, for example, the knife makes the task fairly difficult, almost unacceptably so; When I grab another knife which has less impressive edge steel, it goes though much easier. So, my question is this: Should I attempt to sharpen out the high spot behind the bevel? If so, how best to do this? Clearly it will remove the k finish, and if I do, will that pose any long-term problems such as expose excessive reactive steel? It only feels like I need to go may two and a half centimeters from the edge to get a fully thin (consistent) bevel, so I am guessing that would not create a problem. Thoughts?
Again, it feels like the knife is a potential thoroughbred just waiting to kick out of the gate and run, but that high spot really seems to be holding back the performance of the knife.
Thu Apr 18, 2013 2:35 pm
In general, what are you cutting? when you touched it up, what did you do? I can't help you but I'm sure others here can.
Thu Apr 18, 2013 4:51 pm
Some Takeda knives I have seen are like that. The spine is thick, then the sides are actually a bit concave, then the bevel kicks in and there may be a fat spot at the top of the blade bevel where the concave part bulges back out. Can you get a pic of the choil so we can see if that's what it's doing?
Thu Apr 18, 2013 6:22 pm
I certainly can try. Will have to see how good my camera gear is to see if I can capture a useful photo. That said, if you put your fingers on both sides of the blade and slide them down towards the edge (like a caliper), you would notice that the knife is thin, but then you can almost feel it bulge out just a bit (both sides) before the bevel. By no means does this make the knife unsuable and certainly I get the fact that these are hand hammered blades and each one is unique, etc. I just think with a bit of tweaking, I can refine the geometry to take advantage of the AS steel and the remarkable edge the knife has.
Again, there is a definite "wedging" issue that you feel with this knife and this is not something you woud expect given the AS steel and the very sharp edge this knife holds. The cut starts off very well, but then that gives way to that wedging sensation.
Thu Apr 18, 2013 6:26 pm
It may need that bulge thinned then.
Fri Apr 19, 2013 2:19 am
Sue says the same thing about Mark's waste line..
(Run for cover!!)
Mon Apr 22, 2013 2:45 pm
Okay, this is going out on a limb and is going to be super hard to explain in words...but:
I once got a very high end nakiri from a very well respected knife maker. Said knife maker is one of them "holy grail" knife makers you wait years to get a knife from.
Anywho, I believe that nakiri was made exactly as you're describing your knife. Very thin edge, bulge just above the edge, concave grind to the spine.
I was told by someone who brokered the deal to buy the knife, who spoke in Japanese to the maker and translated it to me, that the grind was intentional and to cut with it for a while. If I didn't like it, I could return it for a full refund. I used it and came to enjoy the grind very much. The "bulge" helped with food release on a knife made to cut veggies.....and was ground specifically with this in mind.
YMMV....but it's my knowledge on the subject. Whether Takeda did this intentionally or not, I don't know....but there you have my knowledge!
Mon Apr 22, 2013 5:06 pm
Takeda's gyutos are ground the same way and it should help with food release, but if it's too much bulge, it may need to be reduced a bit. The extra friction may be worth it if it sticks a lot less.
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