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Takeda ....What to look for (now) to keep from getting screwed - Page 15
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Thread: Takeda ....What to look for (now) to keep from getting screwed

  1. #141
    Here are the choil shots that i forgot to post last night of the straight out of the box takeda nakiri.

    http://imgur.com/a/ETRdx

  2. #142
    Senior Member labor of love's Avatar
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    Quote Originally Posted by ccarney2 View Post
    Here are the choil shots that i forgot to post last night of the straight out of the box takeda nakiri.

    http://imgur.com/a/ETRdx
    Looks nice, i can see why you enjoy using it.

  3. #143
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    jake, i still don't know what that means, i pretty much failed latin in HS lol.

    ccarney2 - yours looks great, keep on enjoying it without caution! eventually, you will have to thin both sides. i recommend you thin lightly every sharpening session. when i have a knife performing the way i want, i keep doing light thinning starting on a 600 stone. some will argue that's unnecessary removal of metal, but that's their take, i like doing it this way, means i won't have to do major work later on.

  4. #144
    Senior Member erikz's Avatar
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    Always remove some of the secondary bevel to keep to profile as the maker intended. You wont be able to maintain the intended edge if you dont do so.

  5. #145
    I agree with this thread, my Takeda 270 mm Gyuto came with a wedger just 2 cm behind the edge and then was concave in the middle of the blade and tapered nicely towards the spine after. Some thinning later and she's a beaut but it took some time.

  6. #146
    Senior Member labor of love's Avatar
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    Quote Originally Posted by erikz View Post
    Always remove some of the secondary bevel to keep to profile as the maker intended. .
    I think you mean geometry instead of profile, right?

  7. #147
    My experiences with takada was that it was wedging really bad when i got it. After 10 hours on the stones it performs great. it just slides though anything. Now the strip without the finish is much wider and it stains a lot.
    It sharpens really fast and it has very good edge retention.

  8. #148
    Senior Member erikz's Avatar
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    Quote Originally Posted by labor of love View Post
    I think you mean geometry instead of profile, right?
    True, sorry for mixing stuff up.

  9. #149
    Senior Member aaamax's Avatar
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    Quote Originally Posted by vlad8 View Post
    After 10 hours on the stones it performs great.
    That's some dedication and tolerance right there.
    If I spent 4+bones on a knife and had to spend that kind of time to get her running right, i'd hurt someone.
    Again, some are willing to cut him a LOT of slack.
    Long live Carbon!!

  10. #150

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    I recently bought a Takeda folding Higo and I was surprised to find it was scandi ground cut beautifully .As for the spate of thicker Takedas ( I would love one -perhaps nest year) I do not own one I did buy a 7" Honyaki Usuba - Takagi which I felt was a bit broad on the beam which I have thinned down( since it is an Honyaki I hardly change possible +5˚ the angle at the bevel and since my original raising the original Shinogi line I now sharpen from that line each time maintaining the new geometry.
    I enjoy making my knives fit my needs I have a Seki cut Yangiba and i have thinned it down from the Shinogi a couple of times I think to a certain extent if you want the best ideally you need to know how to sharpen and thin it .
    I bought one knife with Hap 40 steel bevel and I needed to sharpen it immediately it was hardly cutting through a pepper skin.
    Perhaps part of the deal of leaving Takedas thick is so that it allows for personal edge preferences some may favour an asymmetric bevel 70-30 or more radical this thick edge gives the owner a choice thin it symmetrically or put an asymmetric bevel on it . I like the idea of having some surplus steel to deal with and I guess it accommodates less disciplined use of it.
    If I wanted a bog standard out the box knife i would buy a Kai Shun - I do have one which was my first Japanese knife but I much prefer the knives I have worked on to the Shun .

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