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How to identify grind issues - Page 5
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Thread: How to identify grind issues

  1. #41
    Here's a couple of pictures of an American made (Bark River) chef's knife with overgrind. You can see pretty clearly how it won't take but a couple of sharpening jobs before a hole appears in the edge.




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  2. #42
    Here's a worst case Moritaka.








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  3. #43
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    That's pretty terrible... thanks for the illustration

  4. #44
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    Thanks Dave! That really drives the point home. It also shows how someone who slices as their only cutting technique would not notice any problem.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  5. #45
    mighty fine photos. and WOW that moritaka has a problem.

  6. #46
    Come on, Dave, there are some OTHER sharpening services out there that say that's perfectly normal and they could sharpen it up where you wouldn't any day....

  7. #47
    Quote Originally Posted by UglyJoe View Post
    Come on, Dave, there are some OTHER sharpening services out there that say that's perfectly normal and they could sharpen it up where you wouldn't any day....

    Yeah I've heard that before.

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