No. I leave it meaty through grinding and then shape it at the end. Can make it a gyuto tip or kiritsuki tip.It looks great and the choil shot looks crazy thin. It does leave me wondering about the tip though, is this the finished form?
Some really complicated handle designs - that must have been quite some work. Do I get it right from the photos that you grind the blades close to a full flat grind?
A fuller is a longitudinal channel ground in the blade. It can be of various radiuses or depths. It can be placed toward the spine, in the middle, or toward the edge of the blade.Absolutely gorgeous knives and handles
Hope you don't mind me asking but what is a Fuller grind?
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