Great vid. How is the flex on the convex grind?
1. Yes.1. do you find single bevel knives part food in the same sort of way?
2. 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.
3. 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.
I like the video, but the scientist in me does protest: Any thoughts about what part of the difference can be explained by the different grind and what by the different surface?
Stefan
Yep, the knives are different in two variables, the grind and the surface. So if the taters stick differently, it can be because of either one or both. I have no idea, just curious.
Stefan
Yep, the knives are different in two variables, the grind and the surface. So if the taters stick differently, it can be because of either one or both. I have no idea, just curious.
Stefan
Scott,
how does Del's convex compare to Carter convex in terms of performance? Carter convexes his blades high.
M
That's interesting. I suspected as much until I put a straight edge to the bevel. It looks more or less flat although it is admittedly hard to tell. The "convex" Salty is referring to is the shoulder at the transition between the secondary bevel and the rest of the knife up to the spine.
I see. Any convex from the shinogi up is happening naturally from the forging process, I would say.
I am confused. Is the grind a partial flat grind that does not go to the spine or is the grind convex? Or something different?
Thanks
John
Murray uses a large round stone to cut the partial "flat" ground bevel. Because the stone has a curved surface, it is actually a little concave according to Jason. To me and my straight edge, it appears to be roughly flat.
Enter your email address to join: