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Thread: assymetric grind or assymetric knife?

  1. #11
    Senior Member stevenStefano's Avatar
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    A lefty knife is ground with the more convex side (say the 70) on the left and the flatter part (30) on the right

  2. #12
    Ok I've now spent 15minutes staring at my knife bevels and trying to guesstimate their angles. Either with or without magnification I can only conclude I couldn't say the sharpening angles of the knives I didn't sharpen myself. I'll know them after I've sharpened them but on a given knife it's pretty hard for me to say.


    This mac choil seems to be just an asymmetric grind but the rest of the blade seems symmetric. I mean if someone would want to change the dominant hand for this knife it looks like it could be done with a bit of grinding.

  3. #13
    Senior Member Benuser's Avatar
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    Quote Originally Posted by andur View Post
    Ok I've now spent 15minutes staring at my knife bevels and trying to guesstimate their angles. Either with or without magnification I can only conclude I couldn't say the sharpening angles of the knives I didn't sharpen myself. I'll know them after I've sharpened them but on a given knife it's pretty hard for me to say.


    This mac choil seems to be just an asymmetric grind but the rest of the blade seems symmetric. I mean if someone would want to change the dominant hand for this knife it looks like it could be done with a bit of grinding.
    Very nice pic. To me it's quite obvious the left face - the right in the picture - is flat, and the other side is convex. Put a ruler against it: it will touch the entire left face. Do it on the other one: it will only touch the area near the spine.

  4. #14
    Quote Originally Posted by gic View Post
    So this obviously leads to a question: is a lefty knife forged differently or just badly resharpened.....

    Lefties are made lefty - not just sharpened that way

  5. #15
    Quote Originally Posted by gic View Post
    I think one exception might be macs. I'm looking at my Mac Pro MT-80 down the choi and it looks awfully symmetric to me.

    MACs, Globals, Shuns (etc) aren't what I consider true Japanese knives, they're more like made in Japan for the west. These knives are the exceptions, they'll be found to be symmetric.....sometimes. I never include these knives in this discussion and I should have made that clear.

  6. #16
    Quote Originally Posted by andur View Post
    Ok I've now spent 15minutes staring at my knife bevels and trying to guesstimate their angles. Either with or without magnification I can only conclude I couldn't say the sharpening angles of the knives I didn't sharpen myself. I'll know them after I've sharpened them but on a given knife it's pretty hard for me to say.


    This mac choil seems to be just an asymmetric grind but the rest of the blade seems symmetric. I mean if someone would want to change the dominant hand for this knife it looks like it could be done with a bit of grinding.

    This knife is right handed asymmetric. Don't look at the edge - look at the blade.

  7. #17
    Quote Originally Posted by Benuser View Post
    A really symmetric blade would wedge as no other. You may put a symmetric edge on an asymmetric blade, but sooner or later you will experience crazy steering or wedging.
    Can you name some examples?
    Michael
    "Don't you know who he is?"

  8. #18

    Zwiefel's Avatar
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    Quote Originally Posted by Dave Martell View Post
    This knife is right handed asymmetric. Don't look at the edge - look at the blade.
    I wish I could see what you are seeing...I understand this conceptually, but I have yet to figure out how to look at a knife to see this.
    Remember: You're a unique individual...just like everybody else.

  9. #19
    I agree with Zwiefel on this. Also I should add it's a random mac knife pic from the web, not a knife I have at the moment. I drew some lines over the blade in Paint and it does seem to be fairly symmetric in my eyes. Given a lot of these knives are hand forged and hand ground I'd be very suprised if they could grind some 0.1mm differences to the edges by eyeballing/experience. I'd think they just grind it semi flat on both sides and then carefully sharpen the asymmetric edge?

  10. #20
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by andur View Post
    Ok I've now spent 15minutes staring at my knife bevels and trying to guesstimate their angles. Either with or without magnification I can only conclude I couldn't say the sharpening angles of the knives I didn't sharpen myself. I'll know them after I've sharpened them but on a given knife it's pretty hard for me to say.


    This mac choil seems to be just an asymmetric grind but the rest of the blade seems symmetric. I mean if someone would want to change the dominant hand for this knife it looks like it could be done with a bit of grinding.
    I just took a piece of paper and held it up to the screen and I can tell you the left side of the knife (not the picture) is basically flat while the right of the knife has some curve.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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