Don Nguyen's WIPs.

I just finished a similar project with a Thanksgiving time limit. Glad to hear yours turned out well. I, too, am a little frustrated with the self-imposed time limit that was in play. All things considered, it worked out. On mine I forced a patina, then allowed that to develop further with some heavy Thanksgiving work. I'm curious, how thin did you get it behind the edge? Other thicknesses (spine, tip, midpoint, etc)? Full flat grind, or did you convex it a bit in the end?
 
I don't have exact measurements, but the spine at the heel is about 0.6mm. Partial flat grind all along the right side, slight hollow on the left. Right behind the edge I'm guessing it's like 0.25mm or so. I did not plan for this knife to be this thin :)

It was kind of an accident.

UPDATE: I just used it for real real this time, preparing some pico de gallo. Doesn't really cut that well. Even though I got it to where I thought it was fairly sharp, it had trouble chopping tomatoes and maneuvering through onions. Can't push cut a tomato at all (not that I was aiming for a true push cut, just wanted to break the skin easily, which it doesn't), even though it pops hairs. Looks like my idea of fairly sharp isn't as sharp as I want it to be :(

Time to practice sharpening again.

Also, the spine isn't rounded at all, so it was pretty dang uncomfortable.
 
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Bear in mind that I'm beginning as well, but I'm finding that kitchen knife sharpening is very different from normal life sharpening. I put an edge of 10 degrees per side on my first completed kitchen knife and even that seemed obtuse. I thinned the grind down to 0.006 behind the edge, then re sharpened... Much better. Also, my bevel grind was a slight convex. I'm sure you've seen all the feedback from the pro chefs on kitchen knife forums... They love convex grinds. My second is coming out much better than my first so far.

Look at it as a learning experience and make more until it's right on. :) And use the heck out of them!
 
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