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  1. How thin are your edges? I have an over thinned...

    How thin are your edges? I have an over thinned CCK that can't really be used on end grain because it gets stuck between the fibres, but german knives ride on the surface as if it was a plastic board.
  2. If it is VG-10 it would have to be made in Japan...

    If it is VG-10 it would have to be made in Japan wouldn't it? Normally Japanese blades are marked.
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    A great look at some blade grinding ...

    A great look at some blade grinding


    https://www.youtube.com/watch?v=kLcLQpYdAD4&list=UUyFIKwWaxb87TNuJd7m4JFQ
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    Thinning is easier on san mai blades as the...

    Thinning is easier on san mai blades as the cladding abraids more freely, which is a noticeable benefit to the user.
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    Edit: Ignore this I see Jon already mentioned it...

    Edit: Ignore this I see Jon already mentioned it in a previous post.

    I could be wrong but I think some makers store the forged blades for a couple of years before grinding to allow for further...
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    Removing the chips is straightforward, thinning...

    Removing the chips is straightforward, thinning the edge is the tricky part.
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    The main difference I see between forged and...

    The main difference I see between forged and stamped is the variation of spine thickness within a blade. Most(?) forged japanese gyutos will be 3mm to 4mm+ near the handle and quickly taper to the...
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    Metalmaster often doesn't reply for quite a...

    Metalmaster often doesn't reply for quite a while, don't worry about it.
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    I know I've got some edge rolls on my suji from...

    I know I've got some edge rolls on my suji from taking the ends off a few garlic cloves.

    How short is Jamie's knife? 16cm? lol
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    I have straightened a 300mm mono steel suji, a...

    I have straightened a 300mm mono steel suji, a deferentially hardened usuba I made and heat treated, as well as two Tanaka damascus clad blades (stainless and carbon) and one of those Korean knives...
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    Honestly just try to bend it back with your...

    Honestly just try to bend it back with your fingers, a padded vice or one of those wooden sticks. It doesn't look like a complex bend.

    To me it seems that a mountain has been made from a mole hill...
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    I once heard a quote by a ABS Master Smith "I'll...

    I once heard a quote by a ABS Master Smith "I'll show you how to make a blade which passes the performance test, then I'll show you how to make a good blade".
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    I debone / remove large chunks of meat before...

    I debone / remove large chunks of meat before slicing a roast with a suji. It does a great job once the bones are removed.
  14. Soft breads I use a gyuto, but for hard crusts or...

    Soft breads I use a gyuto, but for hard crusts or grains or nuts I use a bread knife to save the gyuto's edge.
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    Oops yea, I was picturing something like this in...

    Oops yea, I was picturing something like this in my mind

    http://www.watanabeblade.com/english/pro/nakkiri180.jpg

    Flat and parallel on the kuro, then flat bevels on the iron until a hamaguriba...
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    A gyuto with the geometry of a nakiri is the...

    A gyuto with the geometry of a nakiri is the easiest to maintain over time. The height will change but nothing else, if you sharpen it correctly.

    I also have a plan for an amazing new geometry...
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    "it surely has to plateau soon as far as...

    "it surely has to plateau soon as far as performance goes"

    Yes that's why we have fads come in and out here on the forums. I wouldn't say it's a bad thing, and it's important part of what keeps...
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    Marko, on a yanagi the shinogi may rise to the...

    Marko, on a yanagi the shinogi may rise to the height of the emoto. In that case a machi would allow for sharpening without the stone running into the handle. I know there are other ways with dealing...
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    My green brick does a great job.

    My green brick does a great job.
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    Doesn't Murray Carter do double beveled debas?

    Doesn't Murray Carter do double beveled debas?
  21. I'm sure you could get away with a Shichirin and...

    I'm sure you could get away with a Shichirin and binchotan.
  22. Heavy board hits and the like wont phase it. The...

    Heavy board hits and the like wont phase it. The problem will be when someone drops it into the sink with other utensils, accidentaly chops another knife or spoon they left on the board, or cut...
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    That is sooo nice. Did you follow the handle...

    That is sooo nice. Did you follow the handle profile or change it a bit?
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    Lots of stropping on leather with a fine buffing...

    Lots of stropping on leather with a fine buffing compound has sorted out every form of burr I've ever encountered. I usually make some light strokes on my finishing stone and then strop on plain...
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    Del I have really enjoyed reading you comments.

    Del I have really enjoyed reading you comments.
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