Friday, 11 November 2011
Thursday, 3 November 2011
Monday, 19 September 2011
A pair of Ginger Ninjas, can I say that?
These were going to be 210mm Pettys but they ended up a bit longer at 240mm. So good for Suji style slicing and rock chopping as well as nimble for smaller tasks.
The are quite ridged and 2.2mm thick at the back. This tapers to 1mm 1" behind the tip.
The faces are slightly convex to help prevent sticking of food. They are ground super thin behind the edge, about 0.15mm before honing.
They are both in high carbon high contrast damascus. One is a feather pattern, the other is a 4 bar twisted W's pattern. The handles are in Madronne burl, Bocote ferrule with brass spacer. Both honed up now and will pop the tops of your arm hair.
Next up will be a 240mm Gyuto, a 160mm petty and a 270-300mm Suji in a bold W's pattern. These will represent my high end line up. More affordable ones to come in San Mai and mono-steel with simpler handles. Same quality of finish though I hasten to add.
The are quite ridged and 2.2mm thick at the back. This tapers to 1mm 1" behind the tip.
The faces are slightly convex to help prevent sticking of food. They are ground super thin behind the edge, about 0.15mm before honing.
They are both in high carbon high contrast damascus. One is a feather pattern, the other is a 4 bar twisted W's pattern. The handles are in Madronne burl, Bocote ferrule with brass spacer. Both honed up now and will pop the tops of your arm hair.
Next up will be a 240mm Gyuto, a 160mm petty and a 270-300mm Suji in a bold W's pattern. These will represent my high end line up. More affordable ones to come in San Mai and mono-steel with simpler handles. Same quality of finish though I hasten to add.
Sunday, 7 August 2011
Current Selection of Kitchen Knives for Sale.
From little to large. All unique creations in my of damascus steel. Tested and finished to give superb performance. See Complete Knives for details.
Blade Geometry
Although my blades are razor sharp. I discovered that I was having difficultly cleanly push cutting through an over-ripe tomato, my usual edge was a fine convexed bevel. This is a harder test than it sounds. Breaking the skin cleanly and without crushing, by only pushing down very slightly.
I decided to adapt the bevel on the Bano Bocho to have a higher secondary bevel set at 7 degrees per side. It then has a tiny micro-bevel set at 11 degrees per side. This made massive difference to both the ease of push cutting difficult food and the glide going through onions, with much less suction on the blade. So I have now sharpened all my knives in this way. It makes for a little less material behind the edge, a more even bevel, performs brilliantly on push cuts and horizontal slicing and is easier to maintain on a wet-stone and strop.
I decided to adapt the bevel on the Bano Bocho to have a higher secondary bevel set at 7 degrees per side. It then has a tiny micro-bevel set at 11 degrees per side. This made massive difference to both the ease of push cutting difficult food and the glide going through onions, with much less suction on the blade. So I have now sharpened all my knives in this way. It makes for a little less material behind the edge, a more even bevel, performs brilliantly on push cuts and horizontal slicing and is easier to maintain on a wet-stone and strop.
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