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classic Deba knife question?
- Thread starter Kentucky
- Start date
- Joined
- Dec 21, 2006
- Messages
- 3,158
Darnitt, you're already on the second page, Kentucky! No one answered! I'll give it a shot. This may not be right, so take that in mind. I "think" it can be either or. As in it is not improper to have the "left" side flat and not concave. I don't know the term for the left side of the blade, Stacy does! But it can be either or. The reason for the concavity in deba knives and yanagibas and what have you is ease of sharpening. The left side must be flat, and the concave feature makes it much easier, as there is much less material to remove when trying to make it dead flat. Hope that helps.
Urasaki on the left side (for a right-handed knife). But as people say around here, there are no cutlery police who will arrest you for doing it however you like.
Having made chisel-ground kitchen knives with a flat left side myself, I can tell you that it is worth doing urasaki if you can. Leaving the one side flat is hard to do right and harder to sharpen. If you don't have the equipment to do urasaki right, I'd make it a ryodeba. JMHO.
Chris
Having made chisel-ground kitchen knives with a flat left side myself, I can tell you that it is worth doing urasaki if you can. Leaving the one side flat is hard to do right and harder to sharpen. If you don't have the equipment to do urasaki right, I'd make it a ryodeba. JMHO.
Chris
- Joined
- Aug 1, 2008
- Messages
- 1,762
the left side is concave. the biggest reason it is concaved is that the Japanese use very large round grind stones to finish their knives. the front side is also normally concave above the edge bevel and it is also beveled. the "classic" shape it 3/8ths of an inch or even a little more thick at the spine with a very pronounced distal taper.