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This study appears to align with my real-world experience. I'm a fan of low grit sharpening for seemingly longer edge retention, plus a raggedy carbide structure tends to add to the effect. Downside would be a decrease in edge toughness/stability, which makes it kinda scary to put a...

Looks promising! Have you got any videos of it in action? It reminds me a lot of the middle blade in this picture.

Damn it, that's clever... Like I'm imagining it as a thin wooden saya. Brass hinges on one side and a latch on the other - Nice!

Oops I cooked dinner and forgot about this haha This one is SOLD! Thanks for looking!

Hey guys - I have a knife for sale! 225 mm edge length 55 mm heel height 52100 high carbon steel 218 gram weight Work-pony (medium) grind Right handed - grind and smoothing of spine, choil and heel 3.6 mm spine thickness into handle with strong distal taper Octagonal wa handle, removable...

I'll be standing in the far corner - Micro Dick in my hand - jealously peeping at your Dick. The brand ambassadors have DICK shirts. I want one for... reasons.

It works if you microbevel it on the shinogi side. Don't do it on the ura side, it would mess up your chisel edge.

The core is not as brittle as you might be thinking. Imagine you can magically click your fingers and have the soft cladding disappear. The thin core would spring back into straight - or close to it. If you take this thin spring and bend it back and forth, you'd have a very flexible material...

This is completely normal for this kind of blade. You can just bend it back.

Octagonal - All day, erry day! Same with tennis/squash/badminton racket handles.

Yep your thinking is absolutely correct, but I can get the blade thinner behind the edge with a longer step. A short step would require the blade to be thick near the edge, and would behave close to a standard workhorse - which have good food release already. I wanted something thinner then...

I made this video (3 years ago) to try to explain it: In essence, the food-release is amazing above the step, but any food sticking will happen below it. That's where I sometimes put more work. Yes - it kills the lifespan.

YAAAAAAH I'm sitting here at the computer, procrastinating instead of making two of these chevron hook grinds. They are so painfully time consuming to make without fancy equipment. 😭 A small part of my brain is screaming "They're ripping your off! Do something about it".... The majority of my...

It's highly dependant on the size and strength of the forge, the grinder and the (power) hammer or press. Also the thickness of the starting stock and the dimensions of the knife. With my personal setup, it takes roughly 20 times longer to forge out a taper. So I just grind it off instead. Belt...

omg I wish I had one hahahaha

Concave near the edge, and convex in the middle. Hard to describe, but it behaves like an S-grind laser - still has some semblance of food release.

This one is SOLD Thanks for looking!

It's been a while, I've got a knife to sell today! It's a 52100 gyuto. Right-handed laser, 240mm edge length with a pretty crazy taper. I normally have more info, but I packed this one away before measuring some of the other things. My bad. Looking for $670 USD Let me know if you have any...

Yes it is possible, but you would have to remove a lot of steel. It would be similar to the picture I posted earlier in this thread demonstrating how much steel you'd have to remove on a single bevel to get the same effect, although there would be less to remove on a 50/50 flat grind Western: