Last week I tried a new grind type https://www.instagram.com/p/BX-tRIWliTD/
It's a thicker widebevel type grind, with a thin tip. It's going to be less, but I don't know the pricing yet because I need to make a few to know, they MIGHT be a lot less even. This is what I feel many chefs describe they want. A substantial knife, that cuts well but is stable. I now have the "recipe" for the grind I like for this, once that's there making is rather smooth. I might combine these with some handforging for finish and tip thinnings (monosteel).
The s-grind will remain, that's what I feel is my most optimized grind. It's also more work to do.
Steelwise we're looking at some own forged as well as some forged by other; iron clad san mai with nickel. I need to try out 125 sc some more before deciding on it. I may stick with uhb20c. Others; aeb-l, Rigor(A2), damasteel, elmax.
Also going to try and have handles and kiridashi available more often.
Anything you want to see more of?
It's a thicker widebevel type grind, with a thin tip. It's going to be less, but I don't know the pricing yet because I need to make a few to know, they MIGHT be a lot less even. This is what I feel many chefs describe they want. A substantial knife, that cuts well but is stable. I now have the "recipe" for the grind I like for this, once that's there making is rather smooth. I might combine these with some handforging for finish and tip thinnings (monosteel).
The s-grind will remain, that's what I feel is my most optimized grind. It's also more work to do.
Steelwise we're looking at some own forged as well as some forged by other; iron clad san mai with nickel. I need to try out 125 sc some more before deciding on it. I may stick with uhb20c. Others; aeb-l, Rigor(A2), damasteel, elmax.
Also going to try and have handles and kiridashi available more often.
Anything you want to see more of?
none forgotten...
