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 Post subject: 240 gyuto wedging problem
PostPosted: Sun Jan 20, 2013 9:37 pm 

Joined: Wed May 09, 2012 9:04 am
Posts: 2
So I've had this 240 mm akifusa gyuto for about 6 months now. It's Hrc 64 so it can hold a nice edge for a long time. The problem I am having is with wedging even when shaving sharp which I found surprising since its a pretty thin knife. I've tried thinning it down but it hasn't seemed to do much (probably because its such a hard steel). Do I just need to keep thinning it out? Oh and it's sharpened at about 70/30 if that makes any difference...thanks in advance


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 Post subject: Re: 240 gyuto wedging problem
PostPosted: Mon Jan 21, 2013 3:22 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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What you describe, and knowing the knife, sounds like a residual wire edge / burr.

Try pulling the knife edge through a piece of soft wood, or hard rubber......get dirty with it, don't take no prisoners. Then cut the food you were getting wedging trouble with.....if it doesn't wedge, well there you go.

The Akifusa is powdered steel and I always had trouble deburring powdered steel.

If it's not a wire edge, then I'd guess your theory about thinning is the only thing left.



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 Post subject: Re: 240 gyuto wedging problem
PostPosted: Mon Jan 21, 2013 8:36 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 273
Location: Amstelveen, The Netherlands
While thinning, work on the face only, and keep the flat side...flat. Thinning and thus convexing the left side will make wedging even worse,


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 Post subject: Re: 240 gyuto wedging problem
PostPosted: Tue Jan 22, 2013 6:02 am 
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Location: Cape Town - South Africa
Strange, I had an Akifusa with NO wedging issues.........

:?



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 Post subject: Re: 240 gyuto wedging problem
PostPosted: Tue Jan 22, 2013 7:22 pm 

Joined: Wed May 09, 2012 9:04 am
Posts: 2
Thanks for the input.

@Watercrawl I'm pretty sure it's not the wire edge, I've destroyed plenty of corks already!

@ benuser thanks for the tip on only thinning the face side.

@ mad rookie it only seems to be the tip ie. when dicing onions and whatnot. But it's probably just my sharpening skills that's causing the problem.

Ill keep thinning and let you guys know the results.

I've been on my own the last couple of years, it's so nice finally hearing from knowledgable people when it comes to sharpening.


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 Post subject: Re: 240 gyuto wedging problem
PostPosted: Sat Jan 26, 2013 1:28 pm 

Joined: Sat Aug 18, 2012 1:56 am
Posts: 10
I would say exactly what watercrawl said, it might be a wireedge, i also had a problem with a takeda similar incredibly sharp but wedge'd alot. I wound up having to thin all the way up to the shoulder and the shoulder itself, alot of grinding before it was cutting right. I bought a calliper to determine the thickness which helped and they are only like 10-20$


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 Post subject: Re: 240 gyuto wedging problem
PostPosted: Sat Mar 02, 2013 12:13 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 273
Location: Amstelveen, The Netherlands
Could you guys explain how a wire edge can cause wedging? I just don't get it.


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 Post subject: Re: 240 gyuto wedging problem
PostPosted: Sat Mar 02, 2013 5:06 pm 
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If it's a thin knife, OP said he's thinned it, and it's sharp, OP said it's shaving sharp, and it's burr free, my assumption, and OP said it was sharpened 70/30 (so I assumed he knows how to sharpen asymmetrical ground blades which I remember the Akifusa being).....

Then, to me, the wire edge is possibly folding or crumbling in use. If the wire edge folds, the edge is thick. If the wire edge is crumbling, same thing basically.



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 Post subject: Re: 240 gyuto wedging problem
PostPosted: Sat Mar 02, 2013 5:32 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 273
Location: Amstelveen, The Netherlands
Thank you, Adam!


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