Bigdaddyb
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- Dec 9, 2012
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I bought a lightly used Richmond Ultimatum in 240mm stainless a couple of weeks back (NOT on KKF). The thing is crazy sharp, but I noticed that it "felt funny" when cutting onions.
I've been sharpening for decades, but recently discovered the need to thin one's knives, I decided that this one could use some, particularly toward the tip. As I began working, I discovered that the grind of this knife in the secondary bevel was nowhere near flat.
I'm putting the work in to correct the issue, and am taking my time. The high vs low areas in the grind are striking. I showed a pic to a friend of mine who makes custom knives. He was shocked as well.
Is this common among some makers of "Japanese styled" knives? My much maligned Shuns and Wusthofs seem to have far better quality, at least in the grinding.
Am I missing something?
I've been sharpening for decades, but recently discovered the need to thin one's knives, I decided that this one could use some, particularly toward the tip. As I began working, I discovered that the grind of this knife in the secondary bevel was nowhere near flat.
I'm putting the work in to correct the issue, and am taking my time. The high vs low areas in the grind are striking. I showed a pic to a friend of mine who makes custom knives. He was shocked as well.
Is this common among some makers of "Japanese styled" knives? My much maligned Shuns and Wusthofs seem to have far better quality, at least in the grinding.
Am I missing something?
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