CruForgeV yanagiba

jdm61

jdm61

itinerant metal pounder
Joined
Aug 12, 2005
Messages
47,357
I had a crazy thought about making a "honyaki" yanagiba from 1/4" CFV. Would a blade like that that be too hard to sharpen because of the abrasion resistance of that steel?
 
nope but i think you shoudl make it a bit thinner spine depending on length. what stones do you have for sharpening that will more tell us if it will be a PITA to sharpen
 
Butch, I only have a 1000/8000 2 sided King right now.
 
Sharpening, no problem, thinning, big problem. These knives are routinely thined over time, it's one of the main reasons they're made with white steel clad with iron.

Hoss
 
DevinT said:
Sharpening, no problem, thinning, big problem. These knives are routinely thined over time, it's one of the main reasons they're made with white steel clad with iron.

Hoss
Click to expand...
Hoss, what about the Honyaki ones that are made from straight White #1 or #2? Would W2 be a better option than CFV?
 
DevinT said:
Sharpening, no problem, thinning, big problem. These knives are routinely thined over time, it's one of the main reasons they're made with white steel clad with iron.

Hoss
Click to expand...
but thats what belt grinders and 325 grit DMT hones are for
 
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