Sat Aug 03, 2013 11:44 am
Sun Aug 04, 2013 7:44 am
I know it's a patina thread, but damn do I love those Wa-gyuto profiles... particularly how you dropped the spine on the 3rd. VERY interesting grind on the first, and the sick faceted taper Wa w/o ferrule did not go unnoticed, on the second.
I have decided if I ever went Kiritsuke, there is no other Kiritsuke there would be for me.
Leaves me awestruck.
As always, some beautiful artistry, sir...
Sun Aug 04, 2013 10:15 am
Based on the quality of your work, I would only expect beautiful patinas.
Sun Aug 04, 2013 1:21 pm
Thanks guys for the encouragement! I've been playing with grinds. Convex doesn't always do very much for stiction. Reduces it, but not always by a lot unless it's really extreme or heavy close to the edge, which isn't good for other reasons. The grind on the first is something I'm playing with but it's no silver bullet. The angle transition needs to be closer to the edge. My thoughts are these: thinner knives stick less due to reduced surface area (our tapered and Persian style chefs don't stick much at all, -they also tend to promote point cutting which doesn't promote stiction anyway) but a wider blade is nice for knuckle reference so that you know right where the edge is when dicing and push cutting. A bevel transition in the lower third of the blade (like many of Carter's funys or in the extreme single bevel J-knives) shoulders food out of the way and essentially make the knife behave as if it's only the width of that bevel. A sharp transition in angle is likely better than a convex curve as it is less likely to transfer food from one angle to the next. I'm also working on some kurouchi funyaki blades that highlight our emphasis on forging that have this bevel transition in the lower half or third of the blade and will let you know how they perform.
The walnut and pecan handled knife that is the first two pictures is very thin behind the edge and tapers really well and is therefore a great cutter, but the bevel is a bit too far up towards the spine and only performs a little better than a full flat grind in the stiction department.
The cherry burl and antler handled gyuto has the same grind though it's hard to see and has a tapered D handle. Thanks again guys.
Mon Aug 05, 2013 8:46 pm
Luke you've got a way with those k-tips. Love it.
Looking forward to hearing more of your grind discoveries!
Wed Nov 06, 2013 6:14 pm
Wow! Nice patinas!
Fri Nov 08, 2013 10:45 am
Excellent work and pictures! I would love to see your shop and you grinding some knives, heat treating etc...
Fri Nov 08, 2013 12:33 pm
Those are some fine looking pieces!
Thu Nov 14, 2013 8:09 am
Of course! Here's a video we took a little while back that covers a lot and gives you an idea. [youtube]http://www.youtube.com/watch?feature=player_embedded&v=xl-WFRFLyG4[/youtube]
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