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Thread: New Geometries Offered - Convex and Asymmetric Convex

  1. #1

    New Geometries Offered - Convex and Asymmetric Convex

    Just to give you guys some heads up.

    I am going to start offering these as my ready-made knives, and do S grind only as custom orders. Unfortunately, S grind takes me 50-60% more time to grind and hand-finish a blade and it is hard for me to stay competitive.

    There will be 2-3 variants, ranging from thin, medium, heavy (heavy duty prep knife, similar to Kato) convex. Asymmetric convex will be offered with wa handle only.

    These will be good all around knives, with excellent HT (sharpness, sharpen-ability, edge retention and edge stability). I am going to offer these in 52100, A2, and AEB-L. Target hardness 62-63RC. These knives will be offered with leather and wooden sayas. Blades will be hand finished.

    Thanks,

    Marko


    "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

  2. #2
    Sounds great Marko!

    I'd like to see a comparison between your grinds and performance.

  3. #3
    Senior Member Matus's Avatar
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    Marko - what should one expect concerning food release when comparing the S grind to convex one?

  4. #4
    The release on my convex blades will be comparable to other US makers who grind their blade to true convex (spine to edge vs convexed edge).

    Heavy convex will have the best release out of the three as also will asymmetric convex, due to the smallest contact area on the sides. Thin and medium will glide through food with less effort.

    S grind has better food release on most things in my opinion, but is also the hardest to produce.


    "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

  5. #5

    New Geometries Offered - Convex and Asymmetric Convex

    Marko,

    I have been looking for s grind and can't find anything online just curious can you explain it?

  6. #6
    I think we can credit Devin for the coining the term S-grind (among other things) as the grind resembles the letter S. It's a combination of a convex and a concave grind.

    The aim of this geometry to reduce a food contact surface to facilitate better food release and to reduce friction, as well as to lighten a blade. Shigefusa and Takeda are the only other two makers (known to me) that use this type of grind. In non-knives cutting things, I have seen this grind on axes and straight razors.

    To my best knowledge, the S-grind blade can't be finished on a machine well, so there is quite a bit of elbow grease (hand sanding) to blend these two geometries into one, adding to a production time.

    When I started making knives, I was grinding them in medium convex geometry. Over time I switched to S-grind as it was my personal preference and I thought it was a better grind for pro chefs who use up a knife faster than home users and would would find it easier to thin and maintain down the road.

    Most knives by US makers are either convex ground, or flat ground with convex above the edge.

    Marko


    "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

  7. #7
    Ready made knives... did I hear there might be a Marko knife available for sale... perhaps a wa handled asymmetric convex grind gyuto in AEB-L...

  8. #8
    Quote Originally Posted by Marko Tsourkan View Post
    I think we can credit Devin for the coining the term S-grind (among other things) as the grind resembles the letter S. It's a combination of a convex and a concave grind.

    The aim of this geometry to reduce a food contact surface to facilitate better food release and to reduce friction, as well as to lighten a blade. Shigefusa and Takeda are the only other two makers (known to me) that use this type of grind. In non-knives cutting things, I have seen this grind on axes and straight razors.

    To my best knowledge, the S-grind blade can't be finished on a machine well, so there is quite a bit of elbow grease (hand sanding) to blend these two geometries into one, adding to a production time.

    When I started making knives, I was grinding them in medium convex geometry. Over time I switched to S-grind as it was my personal preference and I thought it was a better grind for pro chefs who use up a knife faster than home users and would would find it easier to thin and maintain down the road.

    Most knives by US makers are either convex ground, or flat ground with convex above the edge.

    Marko
    Awesome thanks Marko!

  9. #9
    The idea is to keep getting some knives out, while my custom order list is closed for some time. I need to be able to generate some additional resources more efficiently, as my overhead cost keeps getting higher and that puts quite a bit of pressure on me.

    I will do convex and asymmetric convex, and possibly some S grind as ready-made, but latter will have to be priced higher. Realistically, it will be about one blade a week.

    AEB-L in the thickness I like to work in is on the way.


    "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

  10. #10
    Senior Member

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    Cool.
    Are those ready-made knives are going to be sold as lottery? As you may have noticed already, your knives are really hot here and usually sold in minutes in BST. So one knife in a week probably wouldn't change the situation…

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