I've got a new knife I'm trying to figure out. All the measurements tell me it should cut well, but it's a bit sluggish. Not wedging badly, but ... sluggish.
Western gyuto, 224 x 51mm, 3.02mm at the spine. Thickness 6mm behind the edge is nearly same as my Yoshikane, 0.083mm vs. 0.078.
My one observation is that the Yoshikane is nearly a zero grind with an imperceptible primary bevel. The new knife has a "western" primary bevel, 0.6-0.7mm wide.
For those who sharpen more often, would rounding the 'shoulder' between the primary and secondary bevel help cutting ability (right now, it's a bit of a hard transition when I run my thumb nail over it), or is this a case for a more serious thinning? I don't have a cheaper knife with comparable geometry I can experiment on.
I'm leaving names out right now.
Thanks for the insights
Western gyuto, 224 x 51mm, 3.02mm at the spine. Thickness 6mm behind the edge is nearly same as my Yoshikane, 0.083mm vs. 0.078.
My one observation is that the Yoshikane is nearly a zero grind with an imperceptible primary bevel. The new knife has a "western" primary bevel, 0.6-0.7mm wide.
For those who sharpen more often, would rounding the 'shoulder' between the primary and secondary bevel help cutting ability (right now, it's a bit of a hard transition when I run my thumb nail over it), or is this a case for a more serious thinning? I don't have a cheaper knife with comparable geometry I can experiment on.
I'm leaving names out right now.
Thanks for the insights
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