Denka thinned by Ryan/DC Cutlery

[DiceOfLife]

Here's the difference in the grind from before and after thinning by Ryan at DC Cutlery. Very minor if any loss heel length (still 2⅛" at heel same as before)/no profile deterioration, but if you can see in the pics there's more core steel exposure. I'm really happy about that even though I wasn't really expecting it. There were a couple points before where very little core steel was exposed and would probably create an issue after enough sharpening. That's no longer an issue!

As for the feel of the grind, there use to be mich less aggressive distal taper which resulted in a noticeable mound once the taper met the flat Kurouchi portion. Now it is a very smooth transition.

I'll do a more in depth review when I've used it a significant portion and can provide a real review of the change, but previously with thicker veggies like carrots would wedge. Was a decent knife before but you could still feel the pressure of prying thick objects apart. I suspect that will no longer be an issue.

 

[Towerguy]

District Cutlery does an excellent job of thinning. They have thinned two of my knives substantially improving the grind.

 

[DiceOfLife]

District Cutlery does an excellent job of thinning. They have thinned two of my knives substantially improving the grind.

Yeah I was sold when I saw the video of him water cooling the knives periodically to ensure that the heat treatment isn't compromised. Also stated on the website that they do not change the profile. I saw some other poor soul on BST that sent their 240mm denka to some sharpener in Michigan for thinning. The heel on their denka was 50mm and the profile looked way off. They swore that's how it arived from TF but I suspect there isn't a coincidence that it's now for sale. Having tried my hand with other knives trying to remove steel it is not an easy task, and I don't think you can remove that amount of steel without damaging the hear treatment unless you're willing to spend hours being fairly careful. So with all that info it was a pretty easy decision for me to pull the trigger and go with DC Cutlery.

 

[DiceOfLife]

Just to follow up, this knife cuts like a dream now. Did a few practice cuts on carrots and whatnot and I forgot how great it feels in hand. Also, the finish looks even nicer, I suspect Ryan uses a higher finishing grit than TF. You can still see the striations but it has a much nicer polish. But the cutting is where it's at I'm thrilled with it.

 

[chiffonodd]

Just to follow up, this knife cuts like a dream now. Did a few practice cuts on carrots and whatnot and I forgot how great it feels in hand. Also, the finish looks even nicer, I suspect Ryan uses a higher finishing grit than TF. You can still see the striations but it has a much nicer polish. But the cutting is where it's at I'm thrilled with it.

How much does DC charge for this service, if you don't mind saying?

 

[panda]

how did it affect cutting other foods besides carrots? particularly food release.

 

[Cliff]

I just had a big Moritaka cleaver thinned there, and I cannot say enough good things. It is very impressive work.

 

[TheDza]

How much does DC charge for this service, if you don't mind saying?

https://www.districtcutlery.com/teruyasu-fujiwara-regrind-service/

$80 not including shipping. Unless Dice requested some special service that DC doesn't advertise on their website

 

[chiffonodd]

https://www.districtcutlery.com/teruyasu-fujiwara-regrind-service/

$80 not including shipping. Unless Dice requested some special service that DC doesn't advertise on their website

Not too bad at all for the regrind, thanks.

 

[TheDza]

Not too bad at all for the regrind, thanks.

Yeah I'm considering doing it for my denka but still undecided if it's needed or not. I have not heard a single bad review of DCs regrind service

 

[DiceOfLife]

how did it affect cutting other foods besides carrots? particularly food release.

Food release is fine. Some things like carrots in particular seem to cling a touch more since it's a much smoother finish, but for most things it hasn't been an issue at all. Keep in mind, it can only stick until it gets pushed up to the Kurouchi finish and then it will release anyways. But even things like onion there have been zero issue. Same with celery and obviously proteins have no issue. On the other hand, the finer finish gives it a nice glide feeling.

 

[Cliff]

He kept quite a bit of convex on my Moritaka, so food release is still quite good. It's true that there is a polished bevel, that can get some stiction, but nothing a little sandpaper or an Aizu couldn't solve