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Thread: Blade Flex and Sujis

  1. #21
    Canada's Sharpest Lefty Lefty's Avatar
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    I'm wondering what the real advantage of a 300 over a 270 would be in a home setting. My 240 gyutos provide all the length I need. I know a longer blade allows for a less disturbed/cleaner slice, but so does being careful and knowing where your edge is. Maybe portioning steaks and trimming out roasts with a utility and a short scimitar taught me to be patient and precise.
    Is there anywhere that a 300 will really be better than a 270?
    09/06

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  2. #22
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    Personally, when I'm slicing large briskets I prefer a long slicer. The 270 wasn't quite right for me.

  3. #23
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    I certainly don't need a 300 but if I'm slicing something with a tough exterior, sometimes it takes quite a bit of draw before you get through it. Plus, it's an advantage to be cool, isn't it?

  4. #24
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    My 300 has been good for carving pork roasts (shoulders) and rib roasts. Glad I went with 300 vs 270. Part of me is sad I didn't go for 330! :smile1:
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  5. #25
    Canada's Sharpest Lefty Lefty's Avatar
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    Quote Originally Posted by tk59 View Post
    I certainly don't need a 300 but if I'm slicing something with a tough exterior, sometimes it takes quite a bit of draw before you get through it. Plus, it's an advantage to be cool, isn't it?
    Now I get it! Haha
    09/06

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  6. #26
    Delbert Ealy's Avatar
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    Quote Originally Posted by tk59 View Post
    Actually, I wonder how much the steel and the HT have to do with flexibility. I recently looked at several laser-types and some flexed a LOT more than others even though the thickness was very similar.

    No Chop, I was gonna say that I didn't think Cadillac has a W2 blade but then I realized you meant Hitachi White 2. I was totally shocked at the gyuto-ness of the 300.

    I was talking about this very subject today, and flex has to do with the geometry of the blade, the steel and the heat treat mean almost nothing when it comes to flex. Its all about the geometry, having said that with flex a very small change in the geometry say .1mm or less can produce huge chages in the flex. Flex is not affected by forging either.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
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  7. #27
    +1 In the fillet knives I do, some guys want very flexible, some like medium, and some stiff. Essentially, the only difference in the knife is the geometry of the grind, I use the same starting stock, and the HT is the same. Final hardness is within 1 point. You can really affect the flex, with minimal change to the geometry.


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  8. #28
    Quote Originally Posted by Delbert Ealy View Post
    I was talking about this very subject today, and flex has to do with the geometry of the blade, the steel and the heat treat mean almost nothing when it comes to flex. Its all about the geometry, having said that with flex a very small change in the geometry say .1mm or less can produce huge chages in the flex. Flex is not affected by forging either.
    Del
    yep, I had a long long conversation with Kevin Cashen at a hammer in once about the modulus of elasticity and he proposed an "experiment"

    I took several bars of 1/8 x 1" 1084 and clamped them horizontal off of a table with 12" hanging off the table.

    one bar was not modified at all, one bar was given a very thorough anneal, one bar was heat treated in oil, one was heat treated in water

    a 50Lb weight hung off the end of the bar produced the exact same amount of flex in each and every bar.

    so I re did the test, using 5 samples all ht'd together and tempered to the same hardness
    one, piece was left in it's original shape, one piece was given a distal taper, one was beveled, one was beveled and tapered, and the last was convex beveled and tapered.

    all of them flexed differently - again, the only measurable difference between the 5 samples was the grind

  9. #29
    Senior Member
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    Modulus of elasticity (steel property), moment of inertia (i.e., cross-section) and blade length dictate amount of deflection for a given load:

    http://www.engineersedge.com/beam_be...m_bending9.htm

    Haha, don't get to use my structural engineering skilz very often on the knife forums
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  10. #30
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    uh oh -- previous post needs moderator approval. I'm guessing theat's due to the link
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