I'm probably undoing the original intention of the smith. In a strange way I almost
hear the blade saying,"I'll never be the same beast." (A forum member hinted as
much, so I wish to give him credit )
I'm really ok with getting another nakiri as I have become quite enamored. This morning
I did the weekly veggie prep. Besides the nakiri I had on board two fine knives...Anryu santuko
and a TF gyuto. Both sharpened to scary sharp and with decent flat areas, yet when it
came to mincing, nothing compared to the feel and efficiency of the nakiri. Can't just
be the weight; the nakiri only weighs 5 ounces.
For continuing work on the profile, I assume that this is a sharpening issue because I'm using stones to do the deed...
400 Chosera. I started with using the side but progressed to going to the top.
It's almost like intentionally dulling the edge. Fairly slow cutting. I angle the blade
corner to corner of the stone but it's straight up and down, and then it's back
and forth. Originally, the profile was more of a belly. I thought that I had it
flattened in the front two-thirds with a little rise near the handle. Then when I went
to resharpen the edge, I still have a belly and..ugh...maybe a little dip or so.
Sure would be nice to have a big wide wheel to flatten wherever I choose,
but I'm willing to venture with the tools that I have.
My inherent strategy is push-cut with chop-chop. Given that dynamic,
what's the optimum profile? How much dead flat and where? How would
you remove metal...is my method on target?
I've been messing with this nakiri for a while and I know that the
brand (TF) has a negative association for many...and, I confess that I 'm obsessed.:biggrin:
So, this is my move to get it out of my system.:spin chair:
After two sessions on the stone...picture below.
hear the blade saying,"I'll never be the same beast." (A forum member hinted as
much, so I wish to give him credit )
I'm really ok with getting another nakiri as I have become quite enamored. This morning
I did the weekly veggie prep. Besides the nakiri I had on board two fine knives...Anryu santuko
and a TF gyuto. Both sharpened to scary sharp and with decent flat areas, yet when it
came to mincing, nothing compared to the feel and efficiency of the nakiri. Can't just
be the weight; the nakiri only weighs 5 ounces.
For continuing work on the profile, I assume that this is a sharpening issue because I'm using stones to do the deed...
400 Chosera. I started with using the side but progressed to going to the top.
It's almost like intentionally dulling the edge. Fairly slow cutting. I angle the blade
corner to corner of the stone but it's straight up and down, and then it's back
and forth. Originally, the profile was more of a belly. I thought that I had it
flattened in the front two-thirds with a little rise near the handle. Then when I went
to resharpen the edge, I still have a belly and..ugh...maybe a little dip or so.
Sure would be nice to have a big wide wheel to flatten wherever I choose,
but I'm willing to venture with the tools that I have.
My inherent strategy is push-cut with chop-chop. Given that dynamic,
what's the optimum profile? How much dead flat and where? How would
you remove metal...is my method on target?
I've been messing with this nakiri for a while and I know that the
brand (TF) has a negative association for many...and, I confess that I 'm obsessed.:biggrin:
So, this is my move to get it out of my system.:spin chair:
After two sessions on the stone...picture below.