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Thread: New Damascus chef knife

  1. #11
    Senior Member
    Join Date
    Feb 2011
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    San Diego, CA
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    4,214
    I would flatten out the belly more than lower the tip. I would also flatten out the tip area a touch. I'm not sure if the edge on the bolster would be uncomfortable. It's pretty but like a lot of pics I see, I can't tell anything about the quality of the grind and the cross section on the knife.

  2. #12
    Assuming the first 4" or so of the blade lands on the board square(can't tell from the pic, but it looks like it), I'd say you nailed this profile. The tip looks deceptively high, it actually seems to be level with the bottom of the bolster, and since this is a 9.5" blade, that's right where I want it.

    I still vote for a Mosaic Pin. I only get flooded with them in this forum. In real life, I never see them!

  3. #13
    Looks better. A definite improvement on the profile. How is the geometry?

    M


    "All beauty that has no foundation in use, soon grows distasteful and needs continuous replacement with something new." The Shakers' saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  4. #14

    Join Date
    Mar 2011
    Location
    Bangor Maine
    Posts
    315
    Quote Originally Posted by Marko Tsourkan View Post
    Looks better. A definite improvement on the profile. How is the geometry?

    M
    It is a full flat grind and the edge was about .007 before I sharpened it.

    Unfortunatly I can't get any more pics of the bolster or how much is flat on the board because this knife is long gone. However I think I am going to make a short youtube vid on the next knife so that it is easier to capture small details like that.

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