Quantcast
Rounding the spine/choil on a Takeda?
Results 1 to 7 of 7

Thread: Rounding the spine/choil on a Takeda?

  1. #1
    Senior Member
    Join Date
    Apr 2011
    Location
    NYC
    Posts
    114

    Rounding the spine/choil on a Takeda?

    Is there anything special that should be taken into account when rounding the spine/choil of a takeda? I recently picked up a 240mm gyuto secondhand (with very nice Stefan handle) and would like to give it a bit of a touchup, as I tend to choke up on the blade a great deal and the spine/choil are not smoothed at all.

    I'm obviously going to remove some of the kuroichi finish -- is there anything that should be done afterwards to protect the knife? Is this a bad idea?

  2. #2
    Senior Member

    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,773
    I did it to mine with no problems and you can only see it if you know what to look for.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #3

    Join Date
    Feb 2011
    Location
    QLD, Australia
    Posts
    36
    why remove the finish? iron (i assume takeda uses iron jigane?) will yellow/rust pretty easily, i'd leave it alone.

  4. #4
    Senior Member Miles's Avatar
    Join Date
    Mar 2011
    Location
    Deep in the heart of a Texas kitchen
    Posts
    517
    It depends to some extent on what approach you take. If you're doing it by hand with files, stones, or sandpaper, the process is fairly slow, so the likelihood of marring the finish isn't that great. If you're using a sander, you'll need to exercise far more care. Either way, go right ahead. Any drawbacks will be more than made up for in increased comfort.

  5. #5
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Posts
    5,122
    I would think the shoeshine approach with some fine wet/dry will be gentle enough to make it basically undetectable to anything but your hands.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  6. #6
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,089
    Quote Originally Posted by Lefty View Post
    I would think the shoeshine approach with some fine wet/dry will be gentle enough to make it basically undetectable to anything but your hands.
    +1...I've done this on many a knife; start with lower grit, and progress up...you wont need to scratch the side of the blades at all this way...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  7. #7

    ecchef's Avatar
    Join Date
    Feb 2011
    Location
    In the Village.
    Posts
    3,272
    Tape up the sides of the blade to avoid any errant scratches.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •