Haha, now I have to buy some fancy stones from @ethompson to polish it up and find out?! I guess if it’s for science this could be worked into the budget
Food Release: Stiction and the Grind
- Thread starter Kippington
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Haha, now I have to buy some fancy stones from @ethompson to polish it up and find out?! I guess if it’s for science this could be worked into the budget
Stone polishing this grind… hmmm. If you shaped the stone just right I don’t see why it wouldn’t be possible lol
I think that's Shi.Han, tho I never see ShiHan and Kippington together so...
Kippington
A small green parrot
It's illegal.
I know Mert has done 52100 with hamon before. I've personally never tried.
The term "differentially hardened" could technically cover a differential temper, even if the quench was done uniformly beforehand. In which case... this means all my 52100 knives are differentially hardened - Hooray!
Jovidah
Vocal amateur
Plenty of cheap Chinese knives are differentially hardened. Just about every other specimen has a different hardness...
M1k3
Hail Chef Pablo!
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Not to mention the ones only hardened at the edge
That’s surprising a traditional way to avoid wrapping.Not to mention the ones only hardened at the edge
So they are differently tempered rather than differentially hardened during quenching?The term "differentially hardened" could technically cover a differential temper, even if the quench was done uniformly beforehand. In which case... this means all my 52100 knives are differentially hardened - Hooray!
Kippington
A small green parrot
Yep. Don't mind me, I'm just being a d1ckhead.
Like when I call Canadians "Americans" and listen to them try to explain that they aren't from North America
M1k3
Hail Chef Pablo!
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Yeah, me either....they aren't from North America
Hi all,
Thanks to @Kippington support, i finally managed to finish a stainless steel knife that i'm happy enough to show you.
It is a 22cm long gyuto, 14c28n stainless steel at 59hrc (theoretically, not measured), 2.5mm thick at the spine, 400grit handsand finish, wa-d handle made of ironwood.
Hook+chevrons grind, + concave grind on the other side.
Cheers !
Thanks to @Kippington support, i finally managed to finish a stainless steel knife that i'm happy enough to show you.
It is a 22cm long gyuto, 14c28n stainless steel at 59hrc (theoretically, not measured), 2.5mm thick at the spine, 400grit handsand finish, wa-d handle made of ironwood.
Hook+chevrons grind, + concave grind on the other side.
Cheers !
Kippington
A small green parrot
Really nice work!
I like that it's got your own twist to it, looks noticeably different from mine, but still a hook grind without a doubt.
I like that it's got your own twist to it, looks noticeably different from mine, but still a hook grind without a doubt.
Kippington
A small green parrot
The hook grind gets a mention in this video!
Thanks very much. It is indeed different, but it's good that we have our own touch
Tobias Hangler? He's an Austrian blacksmith, and one of the men behine ApexUltra steel, I don't think he's on KKF personally, but some of his Austrian colleagues are, like @KAMON Knives mentioned in the video.
I was talking about the man he talks about who makes hook grind knives.
But anyways, thanks for these info
But anyways, thanks for these info
Oh that’s Kamon.I was talking about the man he talks about who makes hook grind knives.
But anyways, thanks for these info
But the originator of the Hook Grind wasn't mentioned!
I was talking about the man he talks about who makes hook grind knives.
But anyways, thanks for these info
I'm not sure if you guys are joking or serious. Ignore this if you were joking.
For complete disambiguation, this whole thread began as Kippington's search for a great (I hesitate to say "perfect", because there is no perfect knife) food release grind. This resulted in him developing the Hook Grind.
Do go back and read the whole thread if you haven't- you will learn quite a bit about how it was developed and why it works.
I guess it's possible that Kamon came up with it independently but as far as I am aware, Kippington's is the OG Hook Grind (originally coined "Fish Hook" IIRC).
No, Kamon gives Kipp credit for the idea.
We were referring to the video posted where Tobias using Kamon as an example, I know Jules came up with it first.
Ahh... looks like I took your posts out of context and misinterpreted them.
My bad.
Carry on.
Do we know how many makers do the hook grind ?
-kippington
-kamon
-me (Guiraud)
-others ? @Kippington, how many people contacted you ?
(this question is only out of curiosity)
-kippington
-kamon
-me (Guiraud)
-others ? @Kippington, how many people contacted you ?
(this question is only out of curiosity
)
I'm wanting to eventually do something inspired by this. Not sure what yet, but ever since seeing the grind its been in my mind.
Kippington
A small green parrot
Do we know how many makers do the hook grind ?
-kippington
-kamon
-me (Guiraud)
-others ? @Kippington, how many people contacted you ?
(this question is only out of curiosity
Not sure of the exact number of people that have taken inspiration from the hook grind, but here's a collection of posts I saved from Instagram that look related:
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Thanks,
Great to see each person's own version of food release grind.
Performance wise apart, some are just gorgeous !!
Great to see each person's own version of food release grind.
Performance wise apart, some are just gorgeous !!
I'd imagine hardent knives was inspired by yours. Idk if he's on here, but he's in a discord server that i'm sure has mentioned your work.
He is, currently doing a pass around right now.
