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Thread: Reverse hollow grind?

  1. #1

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    Reverse hollow grind?

    I am curious, and i am hoping that some of the everyday knife users will chime in. I was thinking that if the partial flat grind was on the edge of the holy grail, why not drop the flats behind the grind in some. With a slight(48") concave, would this help with food sticking without sacrificing strength behind the grind? This is just a thought and am in no way trying to "reinvent" anything, just trying to save some headache in the long run.



    Thanks
    Mike

  2. #2

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    Mike, did you see my post about the "blended" shallow hollow grind?

  3. #3

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    No i did not, sorry.

  4. #4
    I have no idea how that would work. Honestly. All I could add is conjecture, but that's definitely on the list of "try it and see" ideas.

  5. #5
    nope not new

    there are a few that lightly hollow a full flat or even a flat that was convexed int the edge

  6. #6
    Quote Originally Posted by l r harner View Post
    nope not new

    there are a few that lightly hollow a full flat or even a flat that was convexed int the edge
    How did they work?

  7. #7

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    I am just wondering if it would help prevent food sticking and not sacrifice strength. I am going to try it on a piece i am making for myself to test...I plan on testing several designs before i try to sell any knives to anyone. I just want to test the waters so to speak, so i am not chasing my tail.

  8. #8
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    This should work fine but the effect will be marginal compared to flat except for realy thin slices, maybe...

  9. #9
    Senior Member
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    This is how Takeda forges his blades. It works quite nicely.
    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

  10. #10
    I was just about to comment about Takeda's knives (at least his gyutos, dunno about the other types) using this approach. Works well for me.
    Len

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