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The Grind II
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Thread: The Grind II

  1. #1
    Senior Member Salty dog's Avatar
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    The Grind II


  2. #2
    Quote Originally Posted by Salty dog View Post
    I got more that I asked for. Thanks!


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  3. #3
    Senior Member Salty dog's Avatar
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    Only one thing surprised me doing this video. I fully expected the Rader to stick. I have to wonder if the mustard finish had anything to do with it?

  4. #4
    Thanks for posting

    Where is your Masamoto Honyaki Wa-Gyuto 240mm?

  5. #5
    Senior Member Salty dog's Avatar
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    I can't find it at the moment

  6. #6
    I have been using potatoes and apples (wedging) for the ultimate grind test as well. Mustard finish sounds intriguing. Those knives are likely hand rubbed to 1000-1500 grit, so it is either a grind or a finish.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  7. #7
    not sure i completely understand the grind having to do with food sticking to the blade... can someone explain further

  8. #8
    Hey, Salty,
    how about a spine shot of that Mizuno other knives that have done on potato?

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  9. #9
    Senior Member Salty dog's Avatar
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    Don't have access to my camera at the mo but here is an idea of the grind on the left side. It's relatively flat compared to the right. The suminigashi is the same way.



    [IMG][/IMG]

  10. #10
    Nice. Simple and straightforward but interesting and useful. Thanks, Salty!

    'Course this also means I need to keep improving my sharpening skills to maintain the geometries put in by each maker
    Len

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