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Thick or Thin Tips on Knives - Need Input
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Thread: Thick or Thin Tips on Knives - Need Input

  1. #1

    Thick or Thin Tips on Knives - Need Input

    I have been grinding knives with thinner tips for a while. Typically on the last 50mm (~2"), tip tapers from about 1.75mm to under .2mm. Tips on many J. knives are ground a little thicker, the taper is on the last 10mm or so, from 1.35mm to under .2mm (Shigefusa).

    Which of the two are preferred? Thinner tips flex, but for lateral cuts tend to be better. Thicker tips give the tip ares sturdier feel (if you need to apply pressure while cutting with a tip).

    I personally prefer thinner tips, but maybe it's because I have been used to them.

    M

    PS: I ground a knife with tip similar to how J. makers grind. Skill-wise it's not easier or harder.


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  2. #2

    Zwiefel's Avatar
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    Thinner, definitely.
    Remember: You're a unique individual...just like everybody else.

  3. #3
    The alleles created by mutation may be beneficial


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    Thinner.

  4. #4
    Senior Member

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    My preference is for thin tips, Marko. at least on a gyuto or petty.

    Rick
    “I hear and I forget. I see and I remember. I do and I understand.”

  5. #5

  6. #6
    LOL. Did I grind this thick tip for nothing? Well, difference between two is negligible, but I was copying rather a thin knife.


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

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  7. #7

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    Quote Originally Posted by Marko Tsourkan View Post
    LOL. Did I grind this thick tip for nothing?.
    Ummm...yes. Except...now you know. <g>

  8. #8
    Senior Member bkultra's Avatar
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    Another vote for thin

  9. #9
    Senior Member NO ChoP!'s Avatar
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    As thin as you can get without becoming overly flexi....?
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
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  10. #10
    Quote Originally Posted by NO ChoP! View Post
    As thin as you can get without becoming overly flexi....?
    Yep +1
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

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