Hey everyone !
I have been making knives for about 4 years, and most of my knives have a S-grind. I have made numerous changes to my grind, the latest one was bringing the hollow as close as possible to the cutting edge. This results in a thin primary bevel that has less cutting resistance and makes easier food release. At the same time, the blade should remain rigid, and the geometry should be suitable for further thinning.
At this point, I think I will stick with this grind, and I would like to organize a passaround of this knife to get some feedback
The Knife specs
Gyuto Apex Ultra 66,8 HRC
250x65 mm
5 mm at the handle , 4 mm in the middle
0,35 mm 1 cm from the tip
Weight 265 g
Handle out of ebony and titanium
Rules :
EU and US members
450 € value insurance shipping
1 week testing period
Sharpening if needed
If you are interested please let me know in this thread
Thank you
I have been making knives for about 4 years, and most of my knives have a S-grind. I have made numerous changes to my grind, the latest one was bringing the hollow as close as possible to the cutting edge. This results in a thin primary bevel that has less cutting resistance and makes easier food release. At the same time, the blade should remain rigid, and the geometry should be suitable for further thinning.
At this point, I think I will stick with this grind, and I would like to organize a passaround of this knife to get some feedback
The Knife specs
Gyuto Apex Ultra 66,8 HRC
250x65 mm
5 mm at the handle , 4 mm in the middle
0,35 mm 1 cm from the tip
Weight 265 g
Handle out of ebony and titanium
Rules :
EU and US members
450 € value insurance shipping
1 week testing period
Sharpening if needed
If you are interested please let me know in this thread
Thank you