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Thread: What's good about a rounded spine?

  1. #11
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    In terms of smithing quality, it means that the smith took the extra time and effort to work in a small, but appreciated, characteristic into the knife. Because most knives are forged from flat square stock, once hammered out, the spine is usually left around the same squareness as it started (vs the highly worked edge side, obviously). The squareness can be a quick indication of quality especially if it's a cheaper knife that was stamped in a factory press where quantity and efficiency matters more over quality. A square spine isn't the end-all-be-all of quality, just a small bonus for some.


  2. #12
    Senior Member jessf's Avatar
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    It takes a few seconds to round a spine and a few mins more to polish it. I prefer to ease the corners but leave a flat spot so I can rest the length of my finger on the spine if i choose. Otherwise eased corners seem to do well with a pinch grip. I have noticed a lot of japanese chefs point their index fingure down the length of the blade on pull cuts. A fully rounded and polished spine can be slippery in my opinion. A choil, however, is best eased or rounded then polished. I've found no reason not to.


  3. #13
    Senior Member fujiyama's Avatar
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    Quote Originally Posted by Smashmasta View Post
    In terms of smithing quality, it means that the smith took the extra time and effort to work in a small, but appreciated, characteristic into the knife.
    +1

    I think in most cases, a rounded / polished spine and choil are indicators they've finished each blade to the highest standards. The additional labor will cost you a little extra. Some venders (& customers) prefer to save a few bucks, while some blacksmith want to save a few minutes.

    Without a rounded spine, my left middle finger & right index finger take a beating!

    I have rounded a couple of spines that were too sharp, but without a vise it is not an easy job. A nagura stone seemed to work better for me than sandpaper.
    Discouraging premarital sex is against my religion.

  4. #14
    Senior Member foody518's Avatar
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    If you have sharp spines and haven't felt the need to round /haven't used for long enough consecutively that it's mattered to your comfort, then it doesn't really matter at the moment. For the knives I'm likely to use for longer periods of time, I at least ease the sharpest corners of the spine and choil where my fingers are, as needed

  5. #15

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    also professionals who are chopping all day with a pinch tend to develop a pretty gnarly calluses and blisters on their index finger. sharp cornered spines can make this oh so much worse and even cut into your hand.

  6. #16

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    Quote Originally Posted by crockerculinary View Post
    also professionals who are chopping all day with a pinch tend to develop a pretty gnarly calluses and blisters on their index finger. sharp cornered spines can make this oh so much worse and even cut into your hand.
    One of my chef customers visited me about a year back. I think he's got about 30 years in the kitchen, and since seeing his hands I make damn sure the knives are fully comfy.

  7. #17
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    As many said that all about the comfort. Also rounded/eased choil is important. I can dig into your middle finger otherwise.

  8. #18
    Senior Member DanHumphrey's Avatar
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    My Ikeda nakiri had a raw, uneased choil and it was immediately uncomfortable for even mild use, but I have no callouses there.
    actually named Mike

  9. #19
    Quote Originally Posted by Nemo View Post
    It doesn't feel like it's cutting into your finger after 15 mins of prep. Easy to put up with until you've experienced a rounded spine but quite hard to go back once you have.
    +1 It's a whole new world

  10. #20
    Senior Member panda's Avatar
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    Soooo much more comfortable.


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