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brainsausage
08-11-2013, 12:33 AM
Hey y'all. I'm trying to re-profile some NOS forgecrafts, and it would be great to get some choil shots of your ideal cutters to use as reference, as well as experiment with trying to replicate said profiles, and see how they perform with said knives. Obviously the forges are restricted by their current geometry, and it would be difficult/ impossible to pull off certain profiles to some degree, (especially without decent power tools)- but I thought this would be a fun exercise even beyond the reference idea.

So gimme your choils dammit! And please do give some experiences regarding said profiles, with all the tried and true criteria.

Cheers,

- Josh

brainsausage
08-11-2013, 12:35 AM
And yes- I know that a grind is more than just what the choil tells you. But it is a good starting point IMO.

chinacats
08-11-2013, 01:28 AM
Not sure if this helps or not, but my favorite cutter so far was this Shig:

I had just posted this in another thread, but I think this had the best mix yet of sliding through food and releasing it just as well:

http://i1173.photobucket.com/albums/r585/knifedude/shigchoil_zpsa44b6127.jpg

brainsausage
08-11-2013, 01:35 AM
That other thread is what got me thinking. Thanks China.

cclin
08-12-2013, 01:11 AM
I not sure if this is going to help or not, here are my top 3 gyutos has the best balance of glides through food & release food

DT ABE-L 240 custom
http://i1054.photobucket.com/albums/s482/54cclin/20130709_172939_zps89a925ca.jpg (http://s1054.photobucket.com/user/54cclin/media/20130709_172939_zps89a925ca.jpg.html)
Yoshikane SLD Kurouchi Damascus
http://i1054.photobucket.com/albums/s482/54cclin/71364782-6472-4684-8ed4-eb6a47ee836d_zpseca8d855.jpg (http://s1054.photobucket.com/user/54cclin/media/71364782-6472-4684-8ed4-eb6a47ee836d_zpseca8d855.jpg.html)
Gengetsu semi-stainless 240
http://i1054.photobucket.com/albums/s482/54cclin/20130710_001811_zps9338507e.jpg (http://s1054.photobucket.com/user/54cclin/media/20130710_001811_zps9338507e.jpg.html)

Dusty
08-12-2013, 05:04 AM
The choil shot of that gengetsu looks awesome.

wsfarrell
08-12-2013, 11:41 AM
Great shots. How do you fix the focus so the choil is sharp (pun intended)?

cclin
08-13-2013, 11:04 AM
Great shots. How do you fix the focus so the choil is sharp (pun intended)?

manual focus, macro, anti-shake, auto best shot, flash off with light source from back of choil + craftsmanship by DT, Mr.Yoshida(Yoshikane) & Gengetsu(unknow maker)!!

Lefty
08-13-2013, 10:34 PM
The Yoshikane choil looks like a very very nice grind. They all do, but I like that one a lot!

Don Nguyen
08-15-2013, 10:37 PM
It looks more like a grind for a Lefty. Is that why you like it?

cclin
08-15-2013, 11:15 PM
It looks more like a grind for a Lefty.....

no, it is 50/50, camera angle make you think grind for a Lefty....

DevinT
08-15-2013, 11:21 PM
Dude, your in box is full.

Hoss

cclin
08-15-2013, 11:30 PM
in-box clear up!

CrisAnderson27
08-16-2013, 12:37 AM
I have the hardest time taking pictures of choils as well lol. The focus is always all wonky.

brainsausage
08-19-2013, 11:41 PM
Thanks for all the choil shots so far. Love to see some more. I'll post some pics of the Forges tomorrow. Lotta work ahead me, after seeing some of these triumphs...

Crothcipt
08-19-2013, 11:52 PM
I in the past have placed something large at the point were I want the focus to go. It settles there. You can move it out of the way or leave it in the shot. very tough to do, but with practice it works well.

sachem allison
08-20-2013, 11:27 PM
here is a Cris Anderson 330 mizu-honyaki suji choil shot i took.

sachem allison
08-20-2013, 11:29 PM
double post

brainsausage
08-20-2013, 11:42 PM
That's worth posting twice... (Love the burl background btw..)

Keep em coming...

Lefty
08-21-2013, 12:28 PM
That's a really nice looking grind!

the_edge
02-28-2015, 10:36 PM
Yoshihiro SKD-11 Nakiri (sold as Usuba)
http://imageshack.com/a/img673/2553/V8Rx5k.jpg

HHH Knives
07-06-2016, 12:57 PM
a couple of resent blades. One is a Gyuto the other a petty.

And possibly my favorite choil photo I have been able to capture is the choil of a Nakiri I made about 4 years ago.

DanHumphrey
07-21-2016, 09:03 AM
Not sure if this helps or not, but my favorite cutter so far was this Shig:

I had just posted this in another thread, but I think this had the best mix yet of sliding through food and releasing it just as well:


I know it's been years since you posted this, but do you remember if this is stock or thinned? And which knife type is it?

panda
07-21-2016, 10:53 AM
i think this became the post any choil shot thread so i'll add to it.
new mizuno white#2 honyaki on the left, old on the right
http://i226.photobucket.com/albums/dd212/vlsun/knives%20and%20stuff/WP_20160720_13_13_11_Pro1_zpsikufwk5u.jpg~original

new one by itself
http://i226.photobucket.com/albums/dd212/vlsun/knives%20and%20stuff/WP_20160720_13_15_39_Pro1_zpskmcsgdkk.jpg~original

brainsausage
07-21-2016, 11:48 AM
This threads back from the dead!

chinacats
07-21-2016, 11:52 AM
I know it's been years since you posted this, but do you remember if this is stock or thinned? And which knife type is it?

Stock 240 Shig kasumi gyuto...still miss that knife!

RDalman
07-22-2016, 02:58 PM
ooo nice thread. I had a pretty good time with this one. A bit thicker as I'm gravitating towards lately. 200 Nakiri.
https://www.instagram.com/p/BIKBv0EDmVK/?taken-by=dalmanknives

Sorry for IG link, can't seem to get pics to upload well here. I need to do some homework on how this site works I think.

JDA_NC
07-22-2016, 08:45 PM
http://i.imgur.com/LJgGv6L.jpg
http://i.imgur.com/lPTyvR9.jpg

Gesshin Hide 240mm White #2 Gyuto

I haven't seen many pictures of these knives. One of my favorites and with all the talk of Ikeda-san here -- if I had to guess, it's one that he had a hand in for JKI.