- Joined
- Nov 8, 2005
- Messages
- 103
Personally, I like the aesthetic if a uniform bevel that travels from plunge to tip, following the blades curve, (the deeper ones anyway).. and as part-time maker, who is still searching for perferred style, I enjoy the challenge of forging and grinding in different ways.
The concept of forging the a clipped point back toward the spine to form a curved edge (and taking a welded pattern with it) opens all sorts of artistic possibilities ...see David Lisch's Thread to see what I mean. Some of the pattern welded pieces from makers like Andre Andersson and Jonny Nilsson are truely beautiful as well. Athough I know that it's a matter of taste.
Additionally, sharpening maybe second nature to most bladeforumites, but it intimidates alot of people.. So scandi or single bevel (chisel) grinds are an easy solution for many of them. I've met more than a few foodies who use japanese single bevel knives exclusively, just for that reason.
The concept of forging the a clipped point back toward the spine to form a curved edge (and taking a welded pattern with it) opens all sorts of artistic possibilities ...see David Lisch's Thread to see what I mean. Some of the pattern welded pieces from makers like Andre Andersson and Jonny Nilsson are truely beautiful as well. Athough I know that it's a matter of taste.
Additionally, sharpening maybe second nature to most bladeforumites, but it intimidates alot of people.. So scandi or single bevel (chisel) grinds are an easy solution for many of them. I've met more than a few foodies who use japanese single bevel knives exclusively, just for that reason.