WillC
Senior Member
- Joined
- Jul 9, 2011
- Messages
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More bad weather outside ramblings....
I've had my 280mm Ks for a while now, which I bought from Vertigo of this parish. Its a great knife in many ways but the bevel on there never really suited me. I put this down to the flatness of the grind. It seemed to me to both wedge and stick. I had planned a re-handle and regrind. That has not really happened, but I tweaked the edge geometry by cutting a shallow bevel into the edge to thin it down, I blended this to give a little more convexity into the edge at least and out my usual small 10 degree per side bevel on the thinned edge. I've been using and re-sharpening occasionally like this for a while. I really enjoy the knife now.......It does not wedge and stick in food and gives much better release....I'm still planning to properly finish and pimp it a little when the time arrises.
I've also been playing with Tom Takeda this morning....such a great knife. It will go in the box and get sent back tomorrow I promise...
I find the forge work on these an art form in its self and fully accept any oddities that that throws up in differences in finish.
I've made Sushi with this knife several times now and I love it for fine slicing, a combination of the great steel and edge holding with that little bevel that falls away into forged hollows really makes it fall through stuff freely. I've not enjoyed it so much for fast push cuts, especially on softer food, I've found it harder to control in this way with my basic techniques. But it is what it is and I certainly want one.
Some potato stuff
Takeda, perfect release on a sticky potato.
My ks, tends to grab thin slices of potato and release.
For mushrooms the ks is so nice for me to use, very controlled for fast push cuts on softer food.
Very different knives....what fun
I've had my 280mm Ks for a while now, which I bought from Vertigo of this parish. Its a great knife in many ways but the bevel on there never really suited me. I put this down to the flatness of the grind. It seemed to me to both wedge and stick. I had planned a re-handle and regrind. That has not really happened, but I tweaked the edge geometry by cutting a shallow bevel into the edge to thin it down, I blended this to give a little more convexity into the edge at least and out my usual small 10 degree per side bevel on the thinned edge. I've been using and re-sharpening occasionally like this for a while. I really enjoy the knife now.......It does not wedge and stick in food and gives much better release....I'm still planning to properly finish and pimp it a little when the time arrises.
I've also been playing with Tom Takeda this morning....such a great knife. It will go in the box and get sent back tomorrow I promise...
I find the forge work on these an art form in its self and fully accept any oddities that that throws up in differences in finish.
I've made Sushi with this knife several times now and I love it for fine slicing, a combination of the great steel and edge holding with that little bevel that falls away into forged hollows really makes it fall through stuff freely. I've not enjoyed it so much for fast push cuts, especially on softer food, I've found it harder to control in this way with my basic techniques. But it is what it is and I certainly want one.
Some potato stuff
Takeda, perfect release on a sticky potato.
My ks, tends to grab thin slices of potato and release.
For mushrooms the ks is so nice for me to use, very controlled for fast push cuts on softer food.
Very different knives....what fun