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Started by Heli_Guy, November 21, 2018, 11:56:59 PM
Quote from: wootz on February 27, 2019, 11:36:22 PMA Japanese knife with asymmetric grind sharpened on Tormek by our customer Kent (Sweden) sharper than a razor.YouTube Videohttps://www.youtube.com/watch?v=iQ9OQepVlR0Looks like the knife has bitten his left index finger Kent's sharpening routine is Tormek SG wheel or a pair of CBN wheels to #1000 - Tormek SJ wheel (# 4000) - Paper Wheels with fine diamonds - and finishing on Tormek leather wheel with Chromox (using FVB for angle control).Kent determined edge angle on each blade side with a CATRA laser protractor, and maintained the correct grinding and honing angle for each side on all these wheels using our computer software....
Quote from: cbwx34 on February 28, 2019, 02:44:44 PMActually, more questions than answers... Is it an "asymmetric grind' knife, or a symmetric knife with an asymmetric edge? (There's a difference).Is the asymmetric edge intentional, or as discussed earlier, the result of being hand sharpened? And should this asymmetry be maintained or "corrected"? Was it a customer request, and/or would the customer know the difference? Etc....Most of the earlier discussion and info on the web discussed earlier suggests Yaxell knives, like the one in the video are, or at least suggested to be, sharpened at 12° per side... and the hand sharpening might produce the unequal bevels... doesn't necessarily mean it's "correct" and should be followed.
Quote from: wootz on March 01, 2019, 10:10:35 AMIf only the Japanese were interested in Westerners' opinions of the Japanese sharpening tradition... they would not appreciate them "correcting" it.Even though studies have shown that double-bevel edge outperforms single-bevel, we do not double-bevel every single Japanese knife, the same with asymmetric - understand the givens, follow them and put the sharpest edge the steel allows.http://knifegrinders.com.au/SET/Double-bevel_outperform_Single.pdfOn quite a number of occasions I was asked to restore original edge profile on a Japanese knife botchery-sharpened "European way".You can keep questioning while we keep sharpening.
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