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Thread: Best grind on a production knife?

  1. #21
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    concave grind, how the hell do you maintain that???

  2. #22
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by panda View Post
    concave grind, how the hell do you maintain that???
    Tinh and I, and we've talked about this a good bit, have come to the conclusion that you don't. Takedas are the same way, for instance, but the secondary bevel is smaller so it's less noticeable. One can come close by changing the angle on the Heijis many times, so that you are thinning the last quarter inch with the blade completely horizontal, and I have my well-used 240 semi cutting close to the new one, this way. I always figured that Heiji used a wheel to grind it (you can feel the concavity with your fingers, it's not something that is imagined), but a recent email with Jon more than suggests that Heiji isn't using wheels, so perhaps they do it the hard way?

  3. #23
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    so not for faint of heart, that's a lot of work to consider!

  4. #24
    Quote Originally Posted by EdipisReks View Post
    Heijis are slightly concave, from the edge to the end of the secondary bevel, so they don't wedge unless you are cutting something very hard that is taller than the secondary bevel. My Shig experience is similar (though I don't believe they are concave, they are quite thin until about half way up the blade face).
    OK, that makes sense...concave at the base and then the big convex bevel right? I do cut quite a bit of large hard items--especially big onions and squash and these were definitely the items that I remember as wedging. My Shig was thin most of the way up the blade face--perhaps even more than 1/2. It was also thinner at the spine than other Shig's in general. Again, for chopping it was the closest I've seen to perfect. Sorry to derail, but thanks for the explanation ER, helps a lot.
    one man gathers what another man spills...

  5. #25
    Senior Member EdipisReks's Avatar
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    No, it feels pretty concave up until the "shinogi," but who knows? my wife can tell you that my fingers aren't necessarily the best things to "measure" delicate items: :-\ (I'm a conservatory trained clarinetist, and feeling slightly different things is very important to wind instruments, so I think I'm right).

    A knife thin at the spine is going to cut things like hard squash better than knives thick at the spine, regardless of over all grind. that's just physics.

  6. #26
    I believe you, but can't quite see it--my eyes aren't much better than my memory...I still see a fairly large bit of convexity though some may just call it a shoulder. I do think I see the concave bit near the edge though...

    Heiji:


    Shig:
    one man gathers what another man spills...

  7. #27
    Senior Member EdipisReks's Avatar
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    Those both have significant concavity, or at least they aren't convex. Trace straight lines from the flats to the edge, at the point they diverge from the flat. I'm convinced that Americans (and I was born in Tenn. and raised in Florida) don't know what concavity and convexity are.

  8. #28
    Senior Member EdipisReks's Avatar
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    Which of Gator's knife profiles looks like the ones posted? Hint: it ain't the convex one.


  9. #29
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    yup definitely concave.

  10. #30
    Senior Member EdipisReks's Avatar
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    I have a 240mm semi-stainless Heiji cutting about as well as a stock one. I have to take the absolute edge thickness way thinner, to make up for the grind difference. It's a real pain, especially since I'm getting arthritis in my right thumb. Worth it, though.

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