Edit - Oh yeah, simple and to the point video, thanks Salty!
Another great video Salty. No frills, no non-sense, and respectfully informative.
Great vid. How is the flex on the convex grind?
Great video, Scott! One of my few issues with the reground pass-around was the sticking (especially when cutting horiz slices in onions)
This really shows the helpfullness of a convex grind + how well Del has been able to tweak his blades.
David (WildBoar's Kitchen)
Awesome, Thanks Salty.
Laminated metals specialist, Kitchen knife and gadget maker
"Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"
Thanks for the vid, Salty. Haven't figured out why this is called a "convex" grind. It's a flat grind that's only taken part way up the blade instead of all the way up. Spoke with Del yesterday and he described how he ground the blade on the newer one.
I guess I see convex as being like a hill. Up one side and down the other.
Salty, thanks for the vid. do you find single bevel knives part food in the same sort of way? I've been flat grinding my knives so far and only convex the final bevel. I improved this a little by adding a 7 degree secondary bevel with a micro bevel primary. Do you think it needs to be convex to achieve this or could it have a partial flat grind, with a high secondary, then weeny little primary. Does the blending really change anything? I'm thinking if you have a high secondary it would be easier to maintain a tiny primary bevel as well, because you can rework the secondary at one angle.