It would appear that I tend compensate the lack of time for actual knifemaking with writing lengthy blog articles :dontknow:
Anyhow - I have written a really long article on how I proceed when designing a guto inlcuding different grinds and their properties. The article is built around trying to understand the design and properties of Japanese guyto knives. The main target group are young knifemakers who do not have experinece with high end kitchen knives (and may tend to full flat grinds with 'some' kind of profile).
I would very much appreciate any kind feedback should you find the time to check out some parts of it (the whole thing is really long, sorry)
Thanks
Anyhow - I have written a really long article on how I proceed when designing a guto inlcuding different grinds and their properties. The article is built around trying to understand the design and properties of Japanese guyto knives. The main target group are young knifemakers who do not have experinece with high end kitchen knives (and may tend to full flat grinds with 'some' kind of profile).
I would very much appreciate any kind feedback should you find the time to check out some parts of it (the whole thing is really long, sorry)
Thanks