I hope this is the appropriate place to place this thread - I think I'm allowed a discussion every 90 days?
On to the topic - I'm kind of lost on how to approach the grind. My goal is a good all-around knife that cuts and releases food well (non-laser).
- Spine thickness is fixed at approximately 3mm
- Taper to 1mm towards tip
I came up with this diagram which views the cross section of the grind from behind for a right-handed knife (viewing from choil). I'm a visual and systematic thinker, so I have to do it this way.
That's the grind I've been using for a while. Am I even on the right track? For right-handed asymmetry, I'm assuming the convexity on the right side has to be more pronounced. This is where I'm really lost - I'm unsure on how thin to go at x/y, and how high to go with a/b. Lately I've been going pretty thin at the x/y, about 1mm, and then having a/b about 1/3 the way up the blade.
I realize this is a giant can of worms and there isn't one concrete answer, but any and all input is helpful and appreciated. Thanks!