Quantcast
Does this need thinning?
+ Reply to Thread
Page 1 of 3 123 LastLast
Results 1 to 10 of 22

Thread: Does this need thinning?

  1. #1
    Senior Member
    mano's Avatar
    Join Date
    Mar 2011
    Posts
    660

    Does this need thinning?

    I'm pretty sure I know the answer already. Singatirin honyaki sujihiki closer to 290 than 270. Marvelous knife in all respects except it wedges a bit with harder foods. With my mediocre sharpening skills I'm hesitant to try thinning a honyaki.

    Approximates:
    Width of Spine at Handle- 3,6 mm
    Width of Spine Above Heel- 3,3mm
    Width of Spine at Middle- 1,9mm
    Width of Spine 1cm from the tip- 1 mm

    Click image for larger version

Name:	IMG_1549.JPG
Views:	21
Size:	136.3 KB
ID:	16387Click image for larger version

Name:	IMG_1544.JPG
Views:	15
Size:	50.1 KB
ID:	16388Click image for larger version

Name:	IMG_1545.JPG
Views:	15
Size:	58.9 KB
ID:	16389
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  2. #2
    greasedbullet's Avatar
    Join Date
    Mar 2013
    Location
    NC USA
    Posts
    542
    Excuse my ignorance but is thinning a honyaki harder or more difficult than a different type of knife? I thought it would be the same.

  3. #3

  4. #4
    Sponsors
    maxim's Avatar
    Join Date
    Feb 2011
    Location
    Denmark
    Posts
    1,981
    It is actually much thinner behind the edge then most of the Sujikis i have sold. Shigefusa Kato Yoshikane etc
    But if you want to thin it, it is not super hard Honyaki to thin.

    Also it may help you just to put bit lower angle on the bevel it self

  5. #5
    Senior Member
    mano's Avatar
    Join Date
    Mar 2011
    Posts
    660
    Maxim,
    I gotta tell you how great this knife is and what a bargain the Singatrins seem to be. My wondering about thinning is because there is some wedging that wouldn't be expected given how sharp the edge is.

    Are you talking about a micro bevel?
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  6. #6
    Sponsors
    maxim's Avatar
    Join Date
    Feb 2011
    Location
    Denmark
    Posts
    1,981
    Yeah or actual bevel, i think just drop micro bevel and go for regular edge on it
    If you need any help let me know !

  7. #7
    mkriggen's Avatar
    Join Date
    Mar 2013
    Location
    Hawai'i
    Posts
    676
    Quote Originally Posted by greasedbullet View Post
    Excuse my ignorance but is thinning a honyaki harder or more difficult than a different type of knife? I thought it would be the same.
    A honyaki blade is made with a single steel. When you thin non-honyaki blades you're mostly removing soft cladding material, when you thin a honyaki blade it's all hardened steel.
    Available handles- http://s64.photobucket.com/user/mkri...able%20handles

    Rule #1- Don't sweat the small s%&t, rule #2- It's ALL small s%&t
    Mikey

  8. #8
    Senior Member
    mano's Avatar
    Join Date
    Mar 2011
    Posts
    660
    Thanks Maxim. I'm figuring you sharpened it before sending it out, or else my sharpening just sucks compared to what Singatirin put on it. So, I'm not inclined to mess with the edge much at all.

    Not that it matters much, but what is the steel and hardness on the Singatrins?

    Edited to add: I checked out the choil shots of your Shigefusa Kasumi and Yosihide yo suji's and damned if they aren't thicker behind the edge than my Singatirin!?
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  9. #9
    Sponsors
    maxim's Avatar
    Join Date
    Feb 2011
    Location
    Denmark
    Posts
    1,981
    I think for sure that Singatirin is thinner behind the edge then Shig or Kato. But biggest difference is that there is micro bevel on Singatirin but not on Shig or Kato

    I have sharpened it before i shipped it out but i just maintained the same edge I always do.
    I think they put micro bevel on it so user can self decide what kind of Angle he want his edge

  10. #10
    Senior Member
    mano's Avatar
    Join Date
    Mar 2011
    Posts
    660
    Then I'll most likely leave it as it is. It glides through meat and can get paper-thin cuts. It can even do this:



    I'll try and make a video of the Singitirin. The fit and finish is outstanding and I can see why you and Jon like burned chestnut handles.
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

+ 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