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  1. #11
    Senior Member Benuser's Avatar
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    Please let us know!

  2. #12
    Senior Member Jmadams13's Avatar
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    Well, thinning just behind the edge helped a little on the squash last night, less wedging, but still an issue. Still might take it a little further. I still got frustrated on about squash #11, so I broke out my CCK "BBQ chopper" to finish up the rough breakdown.

    How much further would you suggest I take it. I'll try to post pics after shift tonight.

  3. #13
    Senior Member stevenStefano's Avatar
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    Up to you I guess but if you feel you're gonna need to thin it a huge amount I'd maybe get a different knife

  4. #14
    Senior Member Benuser's Avatar
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    Please verify with a ruler that one side of the blade - in general the left one - is flat behind the bevel , and the other one is at least slightly convex. This is important because thinning has to be performed differently on both sides.
    I look forward seeing the pix.

  5. #15
    Senior Member Benuser's Avatar
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    Quote Originally Posted by stevenStefano View Post
    Up to you I guess but if you feel you're gonna need to thin it a huge amount I'd maybe get a different knife
    Sure, but often a slight adjustment will solve the question, and no huge thinning is
    necessary.

  6. #16
    Senior Member Jmadams13's Avatar
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    A different knife would solve the issue, but as this is only a 50$ knife, and it was a gift, I'm finding it good practice. I have two other VG10 knives that I would like to thin a little, this is good practice. And I used this ikea knife today on some harder foods like carrots, turnups, and sweet pots. It helped a lot, so even if its a little better, the effort was worth it

  7. #17
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by Benuser View Post
    Please verify with a ruler that one side of the blade - in general the left one - is flat behind the bevel , and the other one is at least slightly convex. This is important because thinning has to be performed differently on both sides.
    I look forward seeing the pix.
    it really depends.

  8. #18
    Senior Member labor of love's Avatar
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    bieniek demonstrated great thinning technique in his recent post "yoshikane petty thinning job" which was with a clad knife. check it out.

  9. #19
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    I have found 600 atoma plate thins shuns easy.For the most part VG-10 does not seem that hard to sharpen.

    Your CCK BBQ cleaver is a good squash weapon.Good for alot of other cutting as well.

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