Marko Tsourkan
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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
M
Pardon my ignorance...what is a plunge line?
Doesn't Mr. Ealy have a plunge line on, like...all of his knives?
Good to know what that thing is called. I've never actually used a kitchen knife with one, now that I think about it. Wonder how it would feel.
It is common on a custom knife to check the plunges first to see if they match.
They have not disappeared from my work entirely, I have not done many sujis but a full flat grind is not an undisirable quality for a protein knife. You may see them again there.
Del
Pardon my ignorance, does this mean that you cannot have a plunge line on a convex grind knife?
Andrew,
The way i am doing my convex grinds, my grinding does not go to the bottom of the tang, that means that there is not a need for a transition(read plunge line) because the full thickness of the material carries from the tang at its full widthup through the upper portion on the back of the knife. Other makers may handle this part differently, but this is how I do it, and they could possibly have a plunge line if they choose.
Del
PS this is alot harder to explain in words than to show, with one of my knives in hand I could show you in 3 seconds.
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?
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?
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