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.
And yes- I know that a grind is more than just what the choil tells you. But it is a good starting point IMO.
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:
That other thread is what got me thinking. Thanks China.
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
Yoshikane SLD Kurouchi Damascus
Gengetsu semi-stainless 240
The choil shot of that gengetsu looks awesome.
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)!!
Originally Posted by wsfarrell
The Yoshikane choil looks like a very very nice grind. They all do, but I like that one a lot!
It looks more like a grind for a Lefty. Is that why you like it?