Thinning a knife with damascus cladding

Discussion in 'Sharpening Station' started by Devon_Steven, Sep 23, 2017.

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  1. Sep 23, 2017 #1

    Devon_Steven

    Devon_Steven

    Devon_Steven

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    My friend has a Shiro Kamo 240 mm gyuto, core aogami #2, damascus cladding, originally from CleanCut in Sweden.

    I'm going to help him with his first thinning, but first, I want to ask:

    (i) my only experience of thinning a damascus-clad knife is my own Tanaka 240mm B2 gyuto - and that is considerably thicker than the Shiro Kamo (and the damascus pattern returns easily after thinning with some polishing). Is there any reason to worry about / go easy on thinning the Shiro Kamo in case the caldding is so thin on such a thin knife that I might abrade the cladding away leaving my friend without the cosmetic grace of the damascus: or

    (ii) should I be less worried since I won't actually need to do much thinning at all on such an already-thin knife?


    Any thoughts, experiences, people?


    Best wishes
    Steven
     
  2. Sep 23, 2017 #2

    Sharpchef

    Sharpchef

    Sharpchef

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    Check the grind... Kamo Knives are often hollow ground... so you may kill the laser like cutting performance....

    Greets Sebastian.
     
  3. Sep 23, 2017 #3

    Devon_Steven

    Devon_Steven

    Devon_Steven

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    Nice tip, thanks...
     
  4. Sep 23, 2017 #4

    HRC_64

    HRC_64

    HRC_64

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    Just out of curiosity, and to put this thread in context, why is the knife being thinned?
     
  5. Sep 23, 2017 #5

    Devon_Steven

    Devon_Steven

    Devon_Steven

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    I've yet to have a look at it but the knife had been in use for around 18 months with sharpening attention only being paid to the very edge. So it's likely to need some attention behind the edge.

    I'll see it later this evening (following many beers and a curry 😊
     
  6. Sep 23, 2017 #6

    YG420

    YG420

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    I dont think you'll go through the cladding very easily, but im not familiar with the shiro. Ive thinned a few dammys before and never went through the pattern. At the most, you may take off some cladding thats the closest to the hard steel if anything.
     
  7. Sep 23, 2017 #7

    RDalman

    RDalman

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    You do not kill any performance by thinning. Thin away until the edge have a good cutting geometry. Bevel finish "to taste" ;p
     
  8. Sep 24, 2017 #8

    Devon_Steven

    Devon_Steven

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    I've sharpened the knife now. Grind was symmetrical and convex.

    I thinned behind the edge (to around 7 or 8mm up from the edge). Left my friend with a progression of wet and dry papers from 1K to 7K so he can make that blade as shiny as he likes... :biggrin:

    Thanks for all of the input above.


    Steven
     

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