I am relatively new here, but not knew to knives, and certainly not new to sharpening. (straight razors, jnats, etc)
I have a modest selection of kitchen knives, the ones of note being a 210x95mm Takeda Cleaver, 220x120mm Moritaka Cleaver, 240mm KU Itinomonn Gyuto, and a 180mm Carter KU Funayuki. (a few shuns and calphalon beaters)
Out of all of my kitchen knives, hands down, the worst cutter is the Carter. It just doesnt cut anything with height. (i.e. garlic isnt a problem)
Wont get through onion or a potato. (without substantially more force than my other knives)
The spine measures ~1.6-1.8mm and is about 45mm at the heel if I am remembering correctly. The primary edge is shaving sharp so all signs point to this being a secondary edge \ thinning issue. This knife really is the definition of "Thick behind the edge", even if the calipers don't agree.
Even after a few thinning sessions on the ~325-500 grit (well worn dmt), the knife still wedges into foods, even if I'm only using the tip as one would do for prepping to dice an onion. Cutting anything like a carrot is honestly just dangerous with this knife it requires so much force to push through. I bought this brand new directly from Carter, and have not contacted him yet as I see I've already used this knife and it's not in a returnable condition.
So the point of this post;
I was expecting a ton more here from the Carter given his reputation, and my experience with his neck knives, but were those expectations out of line for his KU kitchen knives?
Should I just keep thinning this until it cuts (or end up grind a hole in this knife, heh) or should I contact Carter?
I know this is my first post here, so let me just say, I am not intending to flame anyone here.
I love his neck knives, so I'm really just hoping to get some input from the more veteran folks around here.