My thinnest knife ever!

[Ban]

I've noticed that most factory kitchen knives are around 1/32" thick. Impressive to see one that thin that is custom! How was the S35VN to grind on and finish?

It is not all that bad to grind before heat treating. It is quite a bit harder to grind afterwards.

 

[Idiotking]

It appears to be "holding on" to the potato. With a blade that thin it's obviously flat. I find flat gyutos tend to have some "suction" when cutting substantial vegys and potatoes.

Also a professional goes at a much higher speed. Part of that speed comes from putting lateral pressure on the blade. If it flexes too much it will mess you up.

 

[Tait]

Fun!

I made a paring knife from 1/16 S35VN ground down to about 1.2 mm. It slices great, but is a little too flexible, so I'm going a little thicker on the next one.

Note: Also has some 1/16 S35VN in stock (http://njsteelbaron.com/index.php?page=shop.product_details&flypage=flypage.tpl&product_id=8961&category_id=10&option=com_virtuemart&Itemid=55).

 

[MaxCutter]

I bet that thing slices like a razor!!! Nice job!!

 

[Hengelo_77]

I could do that if I had hair as long as yours
-Sorry for the joke-
Nice work, it looks impressive

 

[nikoknife48]

Sleek looking blade Ban.