How thick do you like your western debas?

H

Hesparus

Joined
Oct 31, 2004
Messages
1,442
Hi Everyone,

I'm planning on making some western degas out of either AEB-L or 52100 (I'll probably do a couple in each). My designs are coming along, but I want to know what thickness people prefer for these knives at the spine.
Thanks,
Chris
 
Thanks for the response! That's thinner than I would have expected. What's the reason for this preference? It sounds like you're describing a gyuto with a robust edge.

- Chris
 
Sorry I was describing a gyoto. Don't know why I saw gyot instead of deba. probably the same reason I just tried to type deba instead of gyoto.

A thin deba is still >.250 inches at the spine and most are ~3/8ths of an inch. the backside is slightly hollow ground and the front side has a kind of double double grind. the area above the shinogi is usually slightly hollow ground also but is sometimes flat and then the edge is ground in a conventional chisel grind. the best way that I know to describe it would be; to grind the front side in a full flat grind leaving the edge ~1\8th thick. then grind the edge back at ~12 degrees. the edge grind should be wider at the front/tip of the knife than at the heal.
 
Hi Bill,

Thanks for that description. I hope to make that type of deba some day, so that's very helpful, but I was planning on making a western deba this time (ryodeba). From my research, it seems like these are typically between 1/8" and 3/16". I'm leaning towards 3/16" or 5/32" at the spine and about 0.02" behind the edge.
Thanks,
Chris
 
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