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Thread: Plunge Line or Not on Wa Handled Knives

  1. #21
    Quote Originally Posted by Marko Tsourkan View Post
    Those of you who make wa hanled knives, do you guys grind with plunge lines or akin to how Japanese do (with some exceptions, namely Shigefusa)?

    M
    Interested in what you mean by Shig being an exception. I assume you mean something like this:



    Where there is a quick and dramatic taper from the tang as it leaves the knife handle to the spine just above the heel. Is this considered a plunge line?

  2. #22
    Delbert Ealy's Avatar
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    Quote Originally Posted by UglyJoe View Post
    Interested in what you mean by Shig being an exception. I assume you mean something like this:



    Where there is a quick and dramatic taper from the tang as it leaves the knife handle to the spine just above the heel. Is this considered a plunge line?
    No that knife does not have a plunge line, it has a taper. Its the difference between driving over a mild hill and driving off a cliff, the plunge.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
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  3. #23

  4. #24
    Quote Originally Posted by UglyJoe View Post
    Interested in what you mean by Shig being an exception. I assume you mean something like this:



    Where there is a quick and dramatic taper from the tang as it leaves the knife handle to the spine just above the heel. Is this considered a plunge line?
    Right, the transition can be done with a plunge line or a gradual grind like in the picture above, though this is an extreme example as the transition is on one side only (it's a yanagi) and tangs on Shigeufusa are quite thick (about 6mm). I settled on the same approach, though the steel I use is much thinner (3.5mm) so the transition is much shallower.

    M


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