Perhaps, onions get caught up in the grantons.I tried modifying the grind on a cheap santoku today to see if I could boost performance and test some idea's I had. Knife is a Rosenthal. Very soft chinese steel steel but decent spine thickness and balance and half decent grind to start from. Perfect for my purposes.
I tried to improve performance on food release and horizontal onion cuts. To achieve this I did three things:
I thinned the spine of the knife in the front half.
Ground the left side of the knife flat and very thin.
Put a small widebevel on the right side that stops where the granton edge begins. About 6mm from the edge.
Put a 70/30 assymmetric edge on it.
The results are as follows:
Horizontal onion cuts still suck. Seems like the grantons ruin the smoothness of the cut. Is this normal or am I doing something wrong?
Food release on onion parts is as terrible as can be.
Food release on potato is pretty darn good. Not as good as Kip's grind of course but better than I have seen on some cutting video's with J-knives said to have good grinds by knowledgeable people.
The complete disparity of onion vs potato performance leaves me puzzled. Any thoughts?
Sorry, I missed this post till just now. Could you please show me what you mean with a diagram? I don't quite follow from your description alone.Kip, have you tried making a grind that:
-super thin behind the edge
-thick, lightly rounded shoulders like 2/3 spine thickness
-concave from edge to shoulder
(so in total, like a gentle w)
I had a TF like that and it had crazy food release. But it accelerated through the cut. Didn't like that. But it didn't really wedge . . . until I softened the shoulders. Personally, I don't enjoy using the grind because I really like a linear feeling though the cut, but it is one of my top performing grinds I've experienced, as inconsistent as it was.
You've got the basic idea covered here.But this is going a bit off topic. I don't think a concave grind has anything to do with this.
It's used both ways, slicing off both the left (0:10) and the right (1:10):The convexity in a single bevel isn't for food release,
because the slice is typically opposite the convexity.
Yes!! Especially skinning fish, so many times I've cut right through the damn thing instead of it peeling..I'm guessing 'too sharp' might have something to do with the knife cutting through things you don't want it to go through.
I sometimes find these two jobs to be annoying as hell with a super sharp knife, as it will simply cut through the thing I'm trying to separate...
But this is going a bit off topic. I don't think a concave grind has anything to do with this.