Customer ordered a 10" AEB-L fillet knife and a smaller 6" Damascus fillet knife. I ordered up the Damascus knife and when it arrived, it wasn't ground all that well. It was a very fat convex grind and had pretty much no flex to it. So I had to regrind and re etch the little knife:
Then on to the big one! .110" thick AEB-L, HT'd by Peters in Pa to 60.5 RHC. Full flat grind and a distal taper, has more flex than the small damascus fillet knife.
These are using the left 2 blocks:
Kochi 240mm gyuto rehandled in Olivewood/Ziricote, Tanaka G3 150mm petty with black Micarta/olivewood, Dojo 100mm paring knife with a Buff Horn/Ho octagon handle taken off of the Tanaka G3:
Got the Takeda Kogatana thinned out, and installed on the tang and cleaned up the handle profile:
Aarons 210mm and a 240mm HD on top:
Closeup of Aarons handle in the sunlight:
The HD 240mm Kono was here for a regrind. It was fairly thick behind the edge, which is very strange for a Kono! So I thinned it out a bit:
52100 Addict 2, 240 Artifex converted to Wa, Artifex Nakiri converted to Wa with Walnut/Maple Burl handle:
I reground these, too:
I've been playing with Artifex regrinds lately, getting them nice and thin, but still keeping a nice convex to the sides to help with food release and not wedging. Seems to be working!