- Joined
- Jan 8, 2019
- Messages
- 109
Having sharpened a lot of knives I have to chime in here. That knife is sharpened properly. It's not perfect, but it's much better than some comments make it out to be.
The knife has a hollow grind, so what changes at the tip is not the sharpening angle, but the thickness and angle of the main bevel. All along the blade the main bevel is really acute and (most important!) the blade is thin, so it's thin behind the edge, producing a small bevel. At the tip, the hollow ends and the edge meets the distal taper which is quite obtuse. More meat behind the tip, thicker bevel.
Could this be improved? Yes, e.g. by grinding the hollow perpendicular to the edge, a-la Medford.
I hope understanding brings sweeter appreciation
The knife has a hollow grind, so what changes at the tip is not the sharpening angle, but the thickness and angle of the main bevel. All along the blade the main bevel is really acute and (most important!) the blade is thin, so it's thin behind the edge, producing a small bevel. At the tip, the hollow ends and the edge meets the distal taper which is quite obtuse. More meat behind the tip, thicker bevel.
Could this be improved? Yes, e.g. by grinding the hollow perpendicular to the edge, a-la Medford.
I hope understanding brings sweeter appreciation