Quantcast
Heavy Chef's Knife - A New Project - Page 4
+ Reply to Thread
Page 4 of 22 FirstFirst ... 2345614 ... LastLast
Results 31 to 40 of 220

Thread: Heavy Chef's Knife - A New Project

  1. #31
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Posts
    5,103
    Huw, I getcha. I've just heard some people say "thinning a Kato", and I was a bit confused by what people mean when they write this. Katos are still very highly regarded as a "cult following" type of knife, which makes me assume they must be great cutters off the hop. My only experience with one is a 180 petty, and it's very nice.
    So, back to the grind; It sounds like a long, pronounced secondary bevel is well liked when it leads up to nice convexing on a heavy blade(?)
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  2. #32
    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Location
    Westchester, NY
    Posts
    4,088
    Convex is basically two angles blended, so to replicate convex while thinning on the stones, you need to cut two bevels.

    Single beveled knives appeared flat on the bevels, but in reality they are convex with the factory grind.

    Now, my last question about Heiji grind, do you guys think there might be an advantage lifting the bevel at the heel a little bit, approaching the width to that near the tip?

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  3. #33
    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Location
    Westchester, NY
    Posts
    4,088

    Prototype 1.0

    Need to tune the bevels on the stone a little bit and to do a basic polish and out it goes for testing.

    Cut some apples and peaches at home. Food separation was very good. Now need to hear from experts who who have used Heiji. Version 1.1 will incorporate all suggestions. Then version 1.2, 1.3 and so on until no improvements are needed.

    This knife (225mm) with handle will weigh about 255g.

    M

    Click image for larger version

Name:	DSC_0560.jpg
Views:	18
Size:	39.3 KB
ID:	18608


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  4. #34
    Senior Member Baby Huey's Avatar
    Join Date
    Aug 2013
    Location
    Houston, Tx
    Posts
    353
    Awesome. Are you using the same size blanks just with less grinding? Or are these thicker?

  5. #35
    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Location
    Westchester, NY
    Posts
    4,088
    I use blanks 3.4mm thick. Heiji is about 4.5mm thick at the handle, and about 4mm over the heel, but half way, 2" from the tip, midsection, the measurements and weight of both knives are comparable. I see no point using thicker stock and grinding most of it off, just to get the same thickness as Heiji at the handle.

    52100 steel on this one.


    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  6. #36
    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Location
    Westchester, NY
    Posts
    4,088
    Who uses Heiji in a pro kitchen regularly? Preferably in continental US.

    Anybody?


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  7. #37
    Senior Member

    Join Date
    Jun 2012
    Location
    Albany, NY
    Posts
    521
    Your constant striving for improvement is amazing

  8. #38
    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Location
    Westchester, NY
    Posts
    4,088
    There would be no fun in knife making if everything just fell in my lap. Little progress makes me happy.


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  9. #39
    Senior Member Justin0505's Avatar
    Join Date
    Feb 2011
    Location
    Minneapolis, MN
    Posts
    1,435
    Another great project. This style knife has been often praised and talked about, but always with a veil of magic or mystery. It's fun to see the logical, deliberate, scientific approach.

    I like how you created the 3 different categories too.

    You're correct that There really is no real benefit to the super-thick section right in front of the handle, but it sure does add to the cool factor -almost like an integral bolster. So when do you move to a shop with a forge?
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

  10. #40
    Marko Tsourkan's Avatar
    Join Date
    Feb 2011
    Location
    Westchester, NY
    Posts
    4,088
    Quote Originally Posted by Justin0505 View Post
    Another great project. This style knife has been often praised and talked about, but always with a veil of magic or mystery. It's fun to see the logical, deliberate, scientific approach.

    I like how you created the 3 different categories too.

    You're correct that There really is no real benefit to the super-thick section right in front of the handle, but it sure does add to the cool factor -almost like an integral bolster. So when do you move to a shop with a forge?
    The only benefit I could think of is the added weight if a person was to use the heel area for splitting. that might be something to consider given that in these knives heel area is underutilized.

    Still waiting for electricity upgrade, so I can move in the direction of in-house blank cutting and salt pods. Those would be my priority for now.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

+ Reply to Thread

Posting Permissions

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