For some reason I remember reading somewhere to not bother with the whole blade road for deba. I'm not sure why....or where I even read that...
That's strange. Like any knife, it'll get thick at the edge if you don't thin it. That's pretty much what the blade road is for, isn't it?
The blade road is from the shinogi down to the lamination line.
what grit do you all generally finish a deba at?
i usually finish my blades on a gesshin 4k and then strop on newsprint
I have always thought of the blade road as shinogi to edge, with two areas (jigane and hagane) within the blade road.
Blade road on most debas are convex is I'm not wrong? So just sharpening the edge till the knife becomes to thick might be a good idea for someone lacking the tools or skill to thin the convex road.
You are right, it is. Since I convex the edge at the lamination line i just personally consider the blade road to stop there and the secondary bevel to begin down to the primary. Of course this is after the entire blade road has been flattened which again leads to you being right.
I believe that you right.
Thus I use sandpaper ( 600 grit on the index finger the to thin the blade road to the edge and stone for the edge area. Finally finer 1000 grit sandpaper to even things out.
IF I need the blade road to move upwards slightly, wld use sandpaper on soft backing. Alternatively, I may use a small block of wood as a backing for the sandpaper.
I find that I have better control.
rgds
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I am not sure I follow what you are saying. Are you making the hagane section convex, and leaving everything flat above that?
I always grind shinogi to lamination line, then lamination to edge and blend between. Are you doing something different?
Exactly as I should have said it, I am doing the same. I am curious if theory is doing something different, and how.I go from shinogi to lamination line, then edge to lamination line, then blend in between, then micro bevel when sharpening.
Then if your lucky flat from there to the edge. I say lucky because most debas are not hand finished, thus not flat but in many cases hollow, bad bad bad
Exactly as I should have said it, I am doing the same. I am curious if theory is doing something different, and how.
I have had a few blades with concave blade road, definitely takes a bit of work to get that the way it should be.
I could be wrong but it sounds like he is convexing all the way down to the edge? Only way to do it is with a belt. That or a hell of a lot of time with sand paper. I had Butch make me a "westernish" Deba. It's a Double sided beveled knife but the Entire knife itself is convex, no flat spot at all thus no food release issues and one Hell of a sharp hey beefy edge. I lay it on a belt ant it sharpens its self.
I could be wrong but it sounds like he is convexing all the way down to the edge? Only way to do it is with a belt. That or a hell of a lot of time with sand paper. I had Butch make me a "westernish" Deba. It's a Double sided beveled knife but the Entire knife itself is convex, no flat spot at all thus no food release issues and one Hell of a sharp hey beefy edge. I lay it on a belt ant it sharpens its self.
You can see it best in this unfinished pic Butch sent me before he finished it.
Exactly as I should have said it, I am doing the same. I am curious if theory is doing something different, and how.
I have had a few blades with concave blade road, definitely takes a bit of work to get that the way it should be.
I could be wrong but it sounds like he is convexing all the way down to the edge? Only way to do it is with a belt. That or a hell of a lot of time with sand paper. I had Butch make me a "westernish" Deba. It's a Double sided beveled knife but the Entire knife itself is convex, no flat spot at all thus no food release issues and one Hell of a sharp hey beefy edge. I lay it on a belt ant it sharpens its self.
How thick is it? What are you using it for?
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