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Many thanks @Kippington They seem a bit mor like what i wanted them to look like, I think

It's soft steel that can be bent in my hands, so there shouldn't be a problem with a little heat. Many thanks for the help. Will update how it went after I'm done

I forgot to mention. I'm grinding these on a 2x36, 1,5kW single speed belt grinder that a local guy in poland made for me

I decided to try and make some knives. Bought a sheet of 3,5mm thick O2 steel and cut out the profiles, then did a rough grind with some taper on all of them. One of the bigger knives is ground thinner than the other to check how thin I can go without warping during ht. These are all just a tad...

I just wanna say I really respect you @ma_sha1 for doing what you clearly planned to do and not caring too much about people telling you you're wrong. And also to say I find what you did to the Shig ballsy in just the right kind of way. Every evening this week I open KKF just to see this one...

Unfortunately the one thing thst would make me even more happy with the knife would be if it was taller as it's a bit under 48mm high despite the stated 2 inches on the website

Hmm i don't have a car, well i don't even have a bicycle anymore :P got a new Wakui though, will do for now

Turning 21 in a few weeks

Right? That's what I thought. Maybe I'll contact the folks at EpicEdge and ask about it

Bought my very second japanese knife and first gyuto. Wakui migaki 240 in w2. I am already in love with how it cuts

My very first Japanese gyuto and second japanese knife Wakui Migaki 240 from EpicEdge. I really wanted a knife with reactive steel cause looking at this thread how could I not, but was a bit afraid of fully reactive cladding so I went with w2 core and ss cladding Wakui. After cutting up some...

What are your thoughts on the knife? I decided to pull the trigger on the very same knife from epicedge today. It is going to be my second japanese knife and first gyuto. Looking forward to it and would appreciate your thoughts so that I can hype myself a bit more

Will be grateful for any and all recomendations

Lately my brother started working from home and so he started to cook more. Then he realized that he could use a "good" knife. So first thing he did was ask me for a recommendation. The problem is he is not that keen on learning how to sharpen knives and as he lives in a different country than...

I guess I'll be fine. Long road ahead of me. I've got a lot to learn when it comes to sharpening

I have some cheap small diamond plate that should help with releasing new particles and when it comes to flattening I'll probably go with sandpaper on flat surface method. Eventually I'll probably end up with an atoma but I'm not ready to splurge on it just to flatten stones. I'm sadly not...

That looks really cool! I think I'll hold off with doing the harder work on it for know but I will definitely keep what you showed me in mind for when I'm ready. Meanwhile I ordered my first coarse stone (King 300 as I've read it it's decent and it's reasonably priced in the EU) and will...

I think I am more focused on the performance aspect rather than esthetics but I must admit that looks also matter for me. Would preserving the concave grind significantly improve the performance? If so how would one try to do it? I'm afraid that even though I cannot justify buying more knives...

Many thanks, I'm going to do that when it comes time to thin. Thanks everyone for the help. I am so excited every time I'm about to cook something, because I'll get to cut things. It's a whole new, even more pleasurable experience. Cheers everyone

I don't know know if I understand correctly. I do understand the need to thin the knife but I am more concerned with the exact method. On this particular grind I don't really see any convexivity on the wide bevel. Should I try to make it convex or just thin the whole bevel. Or maybe just put...