Food Release: Stiction and the Grind

Discussion in 'Handiwork Display' started by Kippington, Jan 20, 2018.

Help Support Kitchen Knife Forums by donating:

  1. Feb 1, 2019 #151

    Barmoley

    Barmoley

    Barmoley

    Supporting Member

    Joined:
    Aug 13, 2016
    Messages:
    1,339
    Very interesting. How are you liking 52100 as compared 1095 and W2.
     
  2. Feb 1, 2019 #152

    Kippington

    Kippington

    Kippington

    A small green parrot Hobbyist Craftsman

    Joined:
    Jan 13, 2015
    Messages:
    936
    Location:
    Australia
    Earlier in this thread I mentioned I can't use a shallow hardening steel on this grind, so it ruled out W2 and 1095 for these particular knives.
    I do like 52100 though. I don't get to try my own knives much as I'm backlogged on making them for other people!
     
  3. Feb 1, 2019 #153

    RDalman

    RDalman

    RDalman

    Senior Member

    Joined:
    Mar 30, 2015
    Messages:
    1,371
    Awesome Kip! The germans are much much nicer and kinder and even respectfully writing than what one might get the image of at first. I believe they will love it. And 52100, such a treat to work with good call.
     
    Matus, tgfencer, Kozuka and 1 other person like this.
  4. Feb 1, 2019 #154

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    1,340
    Location:
    Brisbane, Australia
    Yes, fair enough. I shall live… :)
     
  5. Feb 1, 2019 #155

    Nemo

    Nemo

    Nemo

    Staff Member Global Moderators

    Joined:
    Oct 16, 2016
    Messages:
    4,167
    Location:
    Southern NSW (Aus)
    I have a Kip Hook Grind (I keep wanting to say "Trick Pony") in 52100 and a laser in 1095. Both are easy to sharpen, have a silky feel on the stones and take as sharp an edge as I can produce. I haven't sharpened them side by side but my impression is that thay are similar on the stones. The 52100 edge certainly seems to last a little longer and it doesn't patina as much.
     
    Kippington likes this.
  6. Feb 1, 2019 #156

    Nemo

    Nemo

    Nemo

    Staff Member Global Moderators

    Joined:
    Oct 16, 2016
    Messages:
    4,167
    Location:
    Southern NSW (Aus)
    Or you could commission one

    You won't be disappointed.
     
    Last edited: Feb 1, 2019
  7. Feb 11, 2019 #157

    Kozuka

    Kozuka

    Kozuka

    Well-Known Member

    Joined:
    Mar 22, 2018
    Messages:
    86
    That looks super interesting. Are there videos showing off this grind? And the food release? I'm one of those german nerds btw ;P

    Looking forward to those knives popping up over here.
     
  8. Feb 11, 2019 #158

    Kippington

    Kippington

    Kippington

    A small green parrot Hobbyist Craftsman

    Joined:
    Jan 13, 2015
    Messages:
    936
    Location:
    Australia
    Guten Tag!
    There are some good videos earlier in this thread demonstrating how the grind works as I was developing it.
    There's also a 60 second Instagram video which I don't think I've posted here yet:
    https://www.instagram.com/p/BohCDQRhyPy/
     
    Nikabrik likes this.
  9. Feb 11, 2019 #159

    Xenif

    Xenif

    Xenif

    Senior Member

    Joined:
    Jan 3, 2018
    Messages:
    1,067
    Sure sure that's what they always say ...
    But seriously I want to know the results of this comparison/pass around, do we have members here that are part of that forum and can translate the results?
     
    domrun likes this.
  10. Feb 11, 2019 #160

    Kippington

    Kippington

    Kippington

    A small green parrot Hobbyist Craftsman

    Joined:
    Jan 13, 2015
    Messages:
    936
    Location:
    Australia
  11. Feb 12, 2019 #161

    milkbaby

    milkbaby

    milkbaby

    Well-Known Doofus Supporting Member

    Joined:
    Aug 1, 2016
    Messages:
    1,916
    Location:
    Sunny Florida
    Kippington likes this.
  12. Feb 16, 2019 #162

    silverneedle

    silverneedle

    silverneedle

    Member

    Joined:
    Feb 15, 2019
    Messages:
    9
    Location:
    UK London
    That is an awesome idea. Something i tried was to form a small ridge (of milliput) about 2cm from the edge along the length of a cleaver. its not enough to cause much noticable difference in wedgeing but it does push the food away and stop it sticking mostly. I think the same could be done with a tidy bead of weld too. The dip away the at the handle end is to make space for fingers and push the food away that travels backwards while cutting.
     

    Attached Files:

  13. Feb 16, 2019 #163

    Kippington

    Kippington

    Kippington

    A small green parrot Hobbyist Craftsman

    Joined:
    Jan 13, 2015
    Messages:
    936
    Location:
    Australia
    Very interesting idea. Can you post a video of it in action?
     
  14. Feb 16, 2019 #164

    parbaked

    parbaked

    parbaked

    Senior Member

    Joined:
    May 10, 2017
    Messages:
    1,045
    Location:
    Oaktown
    I saw Mark Militello use a knife with holes and a ridge to slice cucumbers on "In Julia's Kitchen with Master Chefs" in the 1990s.
    She asked him about it and he liked it for food release.
    It looked similar to the Wusthof Ridge knife.
     
    Last edited: Feb 16, 2019
  15. Feb 16, 2019 #165

    Xenif

    Xenif

    Xenif

    Senior Member

    Joined:
    Jan 3, 2018
    Messages:
    1,067
    We are edging ever closer to the perfect food release grind ... I propose an S grind + holes, the patented S-Hole grind has been born!
     
    captaincaed, daveb and RDalman like this.
  16. Feb 16, 2019 #166

    silverneedle

    silverneedle

    silverneedle

    Member

    Joined:
    Feb 15, 2019
    Messages:
    9
    Location:
    UK London
    Heres a short clip of that cleaver. Broccoli stalk is not that sticky but it does work with things like cheddar or leeks too. In fact its great if there is alot of cheddar to slice. Excuse the shaking camera and rubbish quality but you get the idea.

     
  17. Feb 16, 2019 #167

    Kippington

    Kippington

    Kippington

    A small green parrot Hobbyist Craftsman

    Joined:
    Jan 13, 2015
    Messages:
    936
    Location:
    Australia
    Thanks for the video. It's an effective method for sure. It still runs into the same problem all the food-release grinds have, which is that the higher you place the bump, the less effective it is. I went into more detail on post
    #65 here in this thread.
    If you lower the bump closer to the cutting edge, it would start to resemble the step on many of the S grind knives.
    Very cool idea with moving the bump closer to the handle to discourage food touching your hand. This is the only kind of geometry a trick like this would work on.
     
  18. Feb 17, 2019 #168

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    1,340
    Location:
    Brisbane, Australia
    It seems to work fairly well. But I can't get over how butt-ugly that knife is… :(
     
  19. Feb 24, 2019 #169

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    1,340
    Location:
    Brisbane, Australia
    There is the Wüsthof vegetable knife, which seems to work along similar lines of thought:

    https://www.amazon.com/dp/B00BD6N4CG/?tag=skimlinks_replacement-20

    It's butt-ugly, unfortunately. What you are trying has much better aesthetics and might well work better. Please keep us updated. This looks like a really promising idea!

    When cutting food, I'd try some raw potatoes, as well as fruit such as pineapple and watermelon. These tend to be among the foods that stick a lot. Banana might be another one worth experimenting with.
     
  20. Feb 24, 2019 #170

    Dhoff

    Dhoff

    Dhoff

    Well-Known Member

    Joined:
    Dec 2, 2018
    Messages:
    282
    Location:
    Denmark
    Binge read the thread... Now I feel like watching a great tv series, I want to know the ending!

    Wonder how bumps om the blade would Work... Jmmm
     
  21. Nov 8, 2019 #171

    stephen129

    stephen129

    stephen129

    Active Member

    Joined:
    Sep 7, 2017
    Messages:
    32
    Fascinating thread. Thanks Kip.
     
    Kippington likes this.
  22. Nov 8, 2019 #172

    Tanalasta

    Tanalasta

    Tanalasta

    Well-Known Member

    Joined:
    Mar 28, 2019
    Messages:
    106
    Location:
    Australia
    Fascinating thread. Kip makes good knives and pursues the science behind them. (n=1 happy customer here)
     
    Kippington likes this.
  23. Nov 11, 2019 at 2:42 AM #173

    rick alen

    rick alen

    rick alen

    Senior Member

    Joined:
    Sep 18, 2013
    Messages:
    596
    I know I've said this before, but even though shallow grantons do not make food fall off, they do decrease slicing stiction.
     

Share This Page