Japanese kitchen knife question

Thanks Brick. I am not grinding length wise, should I be? I only ground lengthwise pre HT to make sure it was flat. This is what it looked like after an A30 Trizact.
 
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I do it to ensure flatness like you and to get my distal taper. For the taper I switch between normal and lengthwise grinding. I didn't mean to imply that it is a finishing method.
It just looks like there might be some residual lengthwise lines in your blade. But it's hard to say from the picks.
 
Wow. I am really happy with this. I've never even handled a WA handled knife before. Although I've worked in a lot of kitchens in my youth. I like the ergonomics. With the octagon shape, it is really easy to index and aquire a pinch grip.

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Wow Kevin, that's a knife to be proud of. I've never tried a wa handle yet but have some chef knives that are cut out for one. I like the contrast in your handle too. Great job all around!
 
Josh Rider said:
Wow Kevin, that's a knife to be proud of. I've never tried a wa handle yet but have some chef knives that are cut out for one. I like the contrast in your handle too. Great job all around!
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Thank you sir, that is a high compliment from you. Once I worked out the geometry to turn a square into an octagon, it was pretty easy to shape. Especially since I didn't have to have the blade attached when I did so.
 
Kevin that came out very nice.
If you are interested in a strong critique on that work I have some items in mind that you might consider on the next one. ;)
PM me if you have a mind to.
 
Brock47 said:
Kevin that came out very nice.
If you are interested in a strong critique on that work I have some items in mind that you might consider on the next one. ;)
PM me if you have a mind to.
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Will do. I haven't talked to my wife in the last hour, so I'm missing the criticism.
 
I've converted a lot of people to wa handles from western handles. They can't believe how comfortable and versatile a wa handle is in hand. Once they try it, they abandon western handles. I have one friend who refuses to convert. I just did a 290mm sujihiki for him with a Bowie style handle. It gives me cognitive dissonance. :grumpy:
 
Willie71 said:
I've converted a lot of people to wa handles from western handles. They can't believe how comfortable and versatile a wa handle is in hand. Once they try it, they abandon western handles. I have one friend who refuses to convert. I just did a 290mm sujihiki for him with a Bowie style handle. It gives me cognitive dissonance. :grumpy:
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Funny
 
I have used a lot of kitchen knives in past jobs and currently. I have never held a wa handled knife before. I really like it. The facets make if very easy to index the blade in your hand. You know the orientation of the blade by feel.
 
And when you're prying stuff open they're easier to get a wrench on.
 
Kevin McGovern said:
I have used a lot of kitchen knives in past jobs and currently. I have never held a wa handled knife before. I really like it. The facets make if very easy to index the blade in your hand. You know the orientation of the blade by feel.
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I typically do elongated octagon. You can see several examples,es here:

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[/url]image by Wjkrywko, on Flickr[/IMG]
 
Kevin McGovern said:
Wow. I am really happy with this. I've never even handled a WA handled knife before. Although I've worked in a lot of kitchens in my youth. I like the ergonomics. With the octagon shape, it is really easy to index and aquire a pinch grip.

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Nice job! I totally dig the simple wa handles on my Japanese kitchen cutlery, works just fine! Yours is looking pretty fine too!


As for yo or western handles, I think they can work and look great too... see below? :)

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Michael Rader makes some pretty incredible kitchen knives. :thumbup:

He turned me on to offset d-grinds a few years ago.
 
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