McMan
Senior Member
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- Feb 15, 2018
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+1Would love to read that when you have time to post.
+1Would love to read that when you have time to post.
Hahaha multitasking!Food release? Some people swear by these....
Great for attacking those callouses too.
View attachment 62737
My photo skills suck, it looks unbelievable in person. It is one of the knives @Andrei made for me. His grinding skills are on a different level.Holy Moly Barmoley what knife is that!!
My photo skills suck, it looks unbelievable in person. It is one of the knives @Andrei made for me. His grinding skills are on a different level.
I would personally love to hear more about this. Seems like one of the dark arts of knife making. Often whispered about but ill understood...Not sure why you heard that, I really like linear taper.
There are so many types that it would be a while to describe taper in detail. Similar to grinds, there's liner, convex, concave, stepped... and any mix of the above.
It plays a important role in the balance and food release of the knife, as well as possibly adding more comfort to the grip area.
Maybe I should start a new thread on the topic, it's often misunderstood.
How do you differentiate scandi from wide bevel, aren't they the same thing?
Aha, I see, you are classifying them by the fraction of the blade they occupy. As good of a distinction as any. I am more in agreement with @Matus they are all wide bevel to me, scandi, high flat in your pic, v-grind, etc. As long as they are wider enough than regular very narrow grind and more narrow than full flat they are wide bevel.Well Kinda, I classify Wide Bevel to be approx 1/4 - 1/2 the blade /// and Scandi Grind to be less than 1/4 of the blade.
Flat Grind --- Eg. Zkramer
High flat grind (wide bevel) ---- EG - fujiyama
V-Grind (Scandi Grind) --- EG - Moritaka
To me Heiji, Catcheside, Some Raquins, etc are all wide bevel. v-grind is a "special" case of wide bevel, but I think using more gradations just causes confusion. If you would sharpen it as a wide bevel, it is wide bevel. Just my opinion ofcourse.so a Heiji is a v-grind?
I like some kind of taper also, on the spine, but more important above the edge
Regards
Uwe
Very nice!Thats one of my knifes, made to outperform my Takamuras
Regards
Uwe
I'd like to hear thoughts on what makes a great distal taper. My understanding is that linear taper is generally not desired (?)
@Kippington I'm definitely looking forward to your further thoughts on this topic.
Would love to read that when you have time to post.
Sweet, there seems to be enough interest. I'll start working on a write-up.I would personally love to hear more about this. Seems like one of the dark arts of knife making. Often whispered about but ill understood...
Show us more please! Looks like a lot of detail work thereWhoa, what is the knife on the right? Very interesting taper.
It's done! Link is here:Sweet, there seems to be enough interest. I'll start working on a write-up.
Awesome write up, no apologies needed for the derail lol always love learning new things!It's done! Link is here:
https://www.kitchenknifeforums.com/threads/understanding-distal-taper.43802/
Apologies for the derail.
Show us more please! Looks like a lot of detail work there
No problem
Distal taper on the Spine 8 to 0,6mm, but more important 1cm above the edge from 2,2 to 0,6mm, so the first half is laserlike, the last 1/3 with good wedging and FR, but the edge there also flexing on the fingernail.
Made to cut fast large amounts with a good clean cutting surface on fruit or vegetables.
Regards
Uwe
Food release? Some people swear by these....
Great for attacking those callouses too.
View attachment 62737
Those are pretty knivesNo problem
Distal taper on the Spine 8 to 0,6mm, but more important 1cm above the edge from 2,2 to 0,6mm, so the first half is laserlike, the last 1/3 with good wedging and FR, but the edge there also flexing on the fingernail.
Made to cut fast large amounts with a good clean cutting surface on fruit or vegetables.
Regards
Uwe
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