TF Wabi-Sabi

[GorillaGrunt]

And that gentlemen, is what she said.......

blehehehehe

FRAT KITCHEN

 

[Carl Kotte]

Toucou Twinsies! 195mm is a fun size to zip around the board with

View attachment 117934

You need that one in pork belly #1 with a stylish handle!

 

[big_adventure]

Wow, I thought I had big hands, but you win.

Don't keep us in suspense, man. How does it cut?

It cuts damn well! As expected it desparately needs easing on the spine and choil. The offline handle is a non issue. It needs thinning - it's a whopping 1,6mm thick 1cm up from the edge.

 

[Benuser]

Toucou Twinsies! 195mm is a fun size to zip around the board with

View attachment 117934

From the photo I'd say the heel is protruding.

 

[big_adventure]

From the photo I'd say the heel is protruding.

No, that's just wabi-sabi

 

[Carl Kotte]

I’m getting wabi-sabi confused

 

[Benuser]

It cuts damn well! As expected it desparately needs easing on the spine and choil. The offline handle is a non issue. It needs thinning - it's a whopping 1,6mm thick 1cm up from the edge.

1.6mm at 1cm is huge. Around 1mm is what you would aim for with a general purpose blade. Call it a project knife.

 

[ian]

I also wouldn’t mind having a TF blank, given the great HT. Too bad they’re so expensive.

 

[Benuser]

No, that's just wabi-sabi

If it's no optical illusion, it's a serious problem. Not a cosmetic flaw.

 

[big_adventure]

If it's no optical illusion, it's a serious problem. Not a cosmetic flaw.

I know, I was kidding. The very end of the heel on mine has a slight up-curve in the profile. It's not noticeable in use, unlike a down-curve. Wabi-sabi !!!

For the thickness on mine, I'll start thinning it later, when I go after the spine and choil.

 

[esoo]

1.6mm at 1cm is huge. Around 1mm is what you would aim for with a general purpose blade. Call it a project knife.

The kuro Shig santoku I had was 2mm at 1cm. I called it a mistake.

 

[Carl Kotte]

I also wouldn’t mind having a TF blank, given the great HT. Too bad they’re so expensive.

Contact @nakiriknaifuwaifu and @RockyBasel for the next massdrop idea!

 

[esoo]

Contact @nakiriknaifuwaifu and @RockyBasel for the next massdrop idea!

Next Massdrop: TF blanks, sent to Konosuke for finishing and then to JoBone for handles....

 

[Carl Kotte]

Next Massdrop: TF blanks, sent to Konosuke for finishing and then to JoBone for handles....

That sounds expensive

 

[esoo]

That sounds expensive

Probably. But you'd end up with a unique batch of knives.

 

[Benuser]

I know, I was kidding. The very end of the heel on mine has a slight up-curve in the profile. It's not noticeable in use, unlike a down-curve. Wabi-sabi !!!

For the thickness on mine, I'll start thinning it later, when I go after the spine and choil.

I would expect it to result in accordeoning at use. There is a 'frown', a reverse belly behind, that doesn't touch the board.

 

[big_adventure]

I would expect it to result in accordeoning at use. There is a 'frown', a reverse belly behind, that doesn't touch the board.

I agree with you. That's why I said mine would be different then the frown in the other poster's post.

 

[nakiriknaifuwaifu]

From the photo I'd say the heel is protruding.

If it's no optical illusion, it's a serious problem. Not a cosmetic flaw.

Illusion, the profile is fine

@big_adventure a little recurve at the heel is a good thing don't worry

 

[user 16756]

1.6mm at 1cm is huge. Around 1mm is what you would aim for with a general purpose blade. Call it a project knife.

yes but if you look at it optimistically, it means you'll have a lot of metal and life left after you flatten the bevels. no accounting for what the shinogi's gonna look like afterwards though lol.

 

[big_adventure]

@big_adventure a little recurve at the heel is a good thing don't worry

I'm definitely not worried - the profile is great. Just need to raise and thin the bevels and the knife will be perfect outside of some TF wonky-sabi with the handle.

 

[Carl Kotte]

I'm definitely not worried - the profile is great. Just need to raise and thin the bevels and the knife will be perfect outside of some TF wonky-sabi with the handle.

Please sir, just... worry!

 

[big_adventure]

Please sir, just... worry!

I'll get right on that.

 

[big_adventure]

The kuro Shig santoku I had was 2mm at 1cm. I called it a mistake.

Ku Shigs are thiiiiick. I know that mine is.

 

[esoo]

Ku Shigs are thiiiiick. I know that mine is.

It was thiiick.

But the technique was there for an amazing knife - convex to the shinogi, hollow between the shinogi and spine.

 

[daveb]

OK, they might be thicc - but they are expensive....

 

[user 16756]

OK, they might be thicc - but they are expensive....

maybe they charge by weight

 

[Benuser]

A little recurve at the heel is a good thing don't worry

I would say a very slight upswing at the heel makes forward slicing easier. What do you find helpful about a little recurve instead?

 

[nakiriknaifuwaifu]

I would say a very slight upswing at the heel makes forward slicing easier. What do you find helpful about a little recurve instead?

I think we're on the same page here.

A smile (or upswing as you say) on the back 1/2 cm makes gyutos (especially tall ones with lots of belly) easier to work with. In particular, there's no abrupt stop at the flat spot of the heel when you're push cutting and using the belly of the knife.

If you disagreed and wanted the last part of the heel to poke out in a frown, that would cause according cutting because the heel wouldn't make full contact with the board with the pokey part at the end.

EDIT: I was using the word recurve incorrectly, I think.

 

[Barmoley]

It cuts damn well! As expected it desparately needs easing on the spine and choil. The offline handle is a non issue. It needs thinning - it's a whopping 1,6mm thick 1cm up from the edge.

Is it wedging in stuff?

 

[big_adventure]

Is it wedging in stuff?

Much less than I'd expect really. I was cutting carrots into slices to make matchsticks, holding them vertical and push cutting down, and it really didnt wedge. I'll still thin it tomorrow.