I got some play time in today! First up was re grinding my Tojiro 210mm gyuto, Shirogami series.
Before the regrind:
After the regrind:
Why did I regrind it? Because I wanted to see how it would make a difference cutting wise
Made a HUGE difference!! Food would like to wedge where the bevel met in the middle of the blade. Onions would wedge badly and so would potatoes. The blade took a wicked edge and kept it nicely, but was only really useful for stuff that was either soft or shorter than the beveled area was. I went 60, 120, 220 grit belt finish on it. I started with flat grinding the upper 2/3 of the blade or so until I had thinned out that bevel transition area a bit. Then I went to the slack belt to blend the bevels and thin behind the edge a bit. While I was in there, I rounding the spine and choil and had to redo the tip a bit from the grinding.
I also got a Richmond Addict 2 in yesterday from Jmbullman. I used it a little this morning for cutting chicken, peppers, onions for dinner prep, worked really nicely. Sweet edge he had on it, but a bit too much polished for my tastes; I know, I'm weird! I used it for the quick prep, cut through everything nicely. After cutting, I resharpened it so it would be more like my other knives edge wise to compare them better.
Addict 2 and Tojiro:
I went out and got some steaks for lunch, more peppers, onions and mushrooms for dinner and to make cheese steak melts for lunch
I put the 2 knives head to head. The Addict 2 is much lighter than the Tojiro weight wise, thinner, taller, etc. The Addict 2 and Tojiro passed the onion test; I didn't shed any tears unlike the first time I used the Tojiro on an onion before re profiling! The Tojiro wedged a tiny bit, but much less than before! The Addict 2, being thinner, had no problems cutting through the onions. The taller blade made it stick to the side of the onion where it was taller a bit more, though. The Tojiro is shorter, so less friction heightwise. Peppers, I actually liked the way the Tojiro cut, seemed a touch smoother in the cut. Mushrooms, same thing. The Tojiro seemed a touch easier to control and was smoother to cut quickly with. It may be the shorter blade length and height wise, but there was a slight edge to the Tojiro, which I was surprised at. I still gotta cut more to get used to the Addict with it's extra height. The weight of the Tojiro also seemed to help it feel like it was cutting on it's own; it kinda fell through the stuff with the extra weight.
After doing the veggies and getting them cooking, I shaved the steaks using both knives. Both cut really well on the steak, the Addict seemed a bit smoother. One thing I noticed overall with the Addict was that it seemed to have a longer flat spot on the heel and food accordioned less than with the Tojiro. The extra height of the Addict had some added friction cutting through taller foods, but felt a touch easier in some of the cuts. Both out cut my Kikuichi Elite Carbon Gyuto easily, so I gotta go back, thin out that edge and see if I am going to keep it or sell it. These were the first two gyuto's that cut almost as nicely as my Nakiri on the veggies!
Overall, very pleased with both! The Tojiro is a nice size for cutting a smaller amount of stuff and the Addict is going to be used more for larger quantity prep. I did sharpen both with a 1200 Beston, 5K Rika and a Henkels 8000 stone and deburred and stropped on one of my laminates, so they almost had the same edge. The Tojiro, being carbon, was easier to sharpen and had more bite to the edge. The CPM154 Addict 2 was more difficult to sharpen, but I think that was more because of the blade flexing if I leaned into it too hard. Both held their edges well through the short testing. Round 2 is coming up since I need to finish prepping the food for dinner