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View Full Version : Thick or Thin Tips on Knives - Need Input



Marko Tsourkan
07-04-2013, 09:37 PM
I have been grinding knives with thinner tips for a while. Typically on the last 50mm (~2"), tip tapers from about 1.75mm to under .2mm. Tips on many J. knives are ground a little thicker, the taper is on the last 10mm or so, from 1.35mm to under .2mm (Shigefusa).

Which of the two are preferred? Thinner tips flex, but for lateral cuts tend to be better. Thicker tips give the tip ares sturdier feel (if you need to apply pressure while cutting with a tip).

I personally prefer thinner tips, but maybe it's because I have been used to them.

M

PS: I ground a knife with tip similar to how J. makers grind. Skill-wise it's not easier or harder.

Zwiefel
07-04-2013, 09:39 PM
Thinner, definitely.

Andrew H
07-04-2013, 10:12 PM
Thinner.

Pensacola Tiger
07-04-2013, 10:15 PM
My preference is for thin tips, Marko. at least on a gyuto or petty.

Rick

Eric
07-04-2013, 10:17 PM
Thin

Marko Tsourkan
07-04-2013, 10:29 PM
LOL. Did I grind this thick tip for nothing? Well, difference between two is negligible, but I was copying rather a thin knife.

bikehunter
07-04-2013, 11:01 PM
LOL. Did I grind this thick tip for nothing?.

Ummm...yes. Except...now you know. <g>

bkultra
07-04-2013, 11:02 PM
Another vote for thin

NO ChoP!
07-04-2013, 11:05 PM
As thin as you can get without becoming overly flexi....?

Von blewitt
07-04-2013, 11:22 PM
As thin as you can get without becoming overly flexi....?

Yep +1

scotchef38
07-04-2013, 11:23 PM
Yep +1
+2

Crothcipt
07-05-2013, 02:01 AM
LOL. Did I grind this thick tip for nothing? Well, difference between two is negligible, but I was copying rather a thin knife.

Edison said that he knew 999 ways how not to make a light bulb.

ecchef
07-05-2013, 02:22 AM
Thin. Unless it's a yo-deba.

knyfeknerd
07-05-2013, 02:27 AM
Thin to win!

Marko Tsourkan
07-05-2013, 08:36 AM
Thin to win!

Funny!

chefcomesback
07-05-2013, 09:00 AM
Thin please!

marc4pt0
07-05-2013, 09:07 AM
Agreed. Thin with minimal flex for gyuto.

Marko Tsourkan
07-05-2013, 09:28 AM
Thin with minimal flex it is!

panda
07-05-2013, 11:39 AM
in between! not too thin, not too clunky.

bkultra
07-05-2013, 11:57 AM
in between! not too thin, not too clunky.

Easy goldilocks! :razz:

stevenStefano
07-05-2013, 12:32 PM
As well as worrying about flex, you don't want the tip too thin in case it breaks if you knock it about a little, sticking the tip into a chopping board or something like that or hitting the tip off a metal tray, that kind of thing

Marko Tsourkan
07-05-2013, 01:38 PM
The very tip (5mm or so) on most knives is very thin, so it is likely to get damaged if a knife is dropped. However, the HT on my knives will probably result the tip to bend rather then to break off in a chunk. Same applies to a contact with objects like metal tray or other things - you might get a ding instead of a large chip.

So I am getting a message that medium thickness tip is desirable - thin but not too thin or too thick.

I think that's where I have probably been all along, but needed to check now that I am planning a run for a line knife.

M

Marko Tsourkan
07-05-2013, 04:07 PM
I examined tips on knives that hasn't left the shop yet and thickened a few. Thanks folks, this has been very helpful.

M