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Thread: Wedging Takeda

  1. #1
    miketayl0r's Avatar
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    Wedging Takeda

    I've been using my Takeda 240mm Wa-Gyuto as my primary workhorse in a professional kitchen for about six months now. I am still a novice sharpener but feel I can still put a decent edge on a blade. Out of the box I noticed wedging in simple tasks like cutting an onion and lately it has been getting worse. I understand thinning is necessary but at least figured OOTB it would perform like the "great cutters" they've been said to be. Also, the kurouchi finish is beginning to disappear at a quick pace. I'm guessing from the amount of use it's getting. Is this normal in this knife? And if so do you recommend forcing patina in areas where the kurouchi has ran thin. Any advice and direction would be greatly appreciated.
    -Mike

  2. #2
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    looks like you need to thin it up a bit if it's starting to wedge.

  3. #3
    Senior Member NO ChoP!'s Avatar
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    Takeda wedging out of the box sounds abnormal. I will tell you that the Takeda can take a pretty extreme edge. What angle do you presume you're currently sharpening at?
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    Senior Member EdipisReks's Avatar
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    can you give us a choil shot? i have two Takeda 240 gyutos, and neither has much of a wedging problem.

  5. #5
    miketayl0r's Avatar
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    I know aogami can take a pretty acute angle so I've been trying to sharpen in the 10 to 12 degree range.



  6. #6
    Dave Martell's Avatar
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    Most Takedas are very thin knives but once in awhile I see a gyuto from them where the shoulder (transition from bevel to blade face) is left too thick. They should have hammered the blade thinner before grinding the edge bevel in. I can clearly see that this is the case with your knife.

    On the kurouchi wearing off, there's not much of anything that can be done. The cladding they use is iron and it will not patina like steel. This could be happening to your knife because of the amount of pro use it's getting but I've seen some high use Takedas without this issue.

    IMO you scored a lemon.

  7. #7
    Senior Member EdipisReks's Avatar
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    this is what one of my Takedas looks like:

    click picture to embiggen

    The thick shoulders on yours can be ground down to look more like this.

  8. #8
    miketayl0r's Avatar
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    Are there any recommended tutorial videos for grinding or is this something I should leave to a professional?

    Is it also possible I just received a less than par knife?

  9. #9
    Senior Member EdipisReks's Avatar
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    check youtube for thinning videos. like Dave said, you got a lemon.

  10. #10
    Marko Tsourkan's Avatar
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    To improve performance on your Takeda, you got to thin it at the "shoulders" and blend the transition into the rest of the blade, as that is where it wedges.

    Even a thinly ground knife with bevels like on your Takeda will wedge.


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