Dear KKF,
A few weeks back I picked up a Takeda 210mm gyuto.
The knife does not suffer from wedging issues across most of the blade road except for the last 2-3cm near the tip.
The secondary bevel was quite underground in that area (especially on the left face) rendering the distal taper practically useless.
I would like to thin the cladding down and am hoping some of the more knowledgeable members would share their experience in this area.
Should I follow the angle of the secondary bevel set by the smith and simply grind down metal until the cladding is then enough?
Or should I choose a more acute angle and cut in a new secondary bevel until fresh core steel is exposed?
Would about esthetics? I'm affraid the knife would look weird near the tip if I only thin the cladding there. However, the rest of the blade cuts very smoothly with no wedging. I don't see a need to remove more steel than necessary.
:thankyou:
A few weeks back I picked up a Takeda 210mm gyuto.
The knife does not suffer from wedging issues across most of the blade road except for the last 2-3cm near the tip.
The secondary bevel was quite underground in that area (especially on the left face) rendering the distal taper practically useless.
I would like to thin the cladding down and am hoping some of the more knowledgeable members would share their experience in this area.
Should I follow the angle of the secondary bevel set by the smith and simply grind down metal until the cladding is then enough?
Or should I choose a more acute angle and cut in a new secondary bevel until fresh core steel is exposed?
Would about esthetics? I'm affraid the knife would look weird near the tip if I only thin the cladding there. However, the rest of the blade cuts very smoothly with no wedging. I don't see a need to remove more steel than necessary.
:thankyou: