Page 13 of 13 FirstFirst ... 3111213
Results 121 to 125 of 125

Thread: Asymmetry – The REAL DEAL

  1. #121
    Senior Member orangehero's Avatar
    Join Date
    Nov 2013
    Location
    CT
    Posts
    126
    Can someone please comment if I'm understanding correctly?

    For a typical double-bevel right-hand guyto, the right side secondary bevel is generally ground convex and with greater convexity than the left side, which can also be flat or concave.

    The greater convexity of the right side improves food release. What this also results in is a force to the left when cutting through something. In order to counter this the primary bevel is ground asymmetrically as well, with the right side primary bevel at a more obtuse angle than the left side primary bevel. This also follows the secondary bevel geometry (right side more obtuse than the left side). To control steering, the goal during sharpening is to both maintain the appropriate angle for each side of the primary bevel while also keeping the edge apex centered.

    I think I read the relationship between the angles of the two sides correctly in the previous comments.

  2. #122
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    2,369
    To reduce steering to the left you may want to increase the left angle, thus increasing friction. But take care with general statements, as all will depend on the individual knife with its own properties, its sharpening history, and the individual user who is more or less used to steering and compensating for it.

  3. #123
    Senior Member Casaluz's Avatar
    Join Date
    Oct 2014
    Location
    San Francisco Bay Area
    Posts
    95
    I was guided to this thread by another member and wanted to thank Dave and everybody else for your ideas, questions and answers. I now know enough to glimpse how much I really do not know about Japanese knives and sharpening. The good side of it is that I have gained a new appreciation to something I already love.

  4. #124

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,526
    Definitely one of the best threads on forum.

    Quote Originally Posted by Casaluz View Post
    I was guided to this thread by another member and wanted to thank Dave and everybody else for your ideas, questions and answers. I now know enough to glimpse how much I really do not know about Japanese knives and sharpening. The good side of it is that I have gained a new appreciation to something I already love.
    Remember: You're a unique individual...just like everybody else.

  5. #125

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •