School me on the honesuki

H

Hesparus

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

I'd like to make a honesuki for my mother, who breaks down a lot of chickens. I know about the profile, but the geometry of the grind is hard to find info on. Who can help me out?
Thanks,
Chris
 
It has a flat back with a slight convex front and a 80/20 edge grind.
 
yep. but there are also makers that do 50/50 grind honesuki's as well. i can name a few. =D
 
Hesparus said:
Hi Everyone,

I'd like to make a honesuki for my mother, who breaks down a lot of chickens. I know about the profile, but the geometry of the grind is hard to find info on. Who can help me out?
Thanks,
Chris
Click to expand...

As already stated you'll find symmetrical (50/50) and asymmetrical (80/20) edges. Personally I prefer one with a 80/20 edge but they all work well. I would buy what you're comfortable sharpening.
 
Thanks for the quick replies, guys! I should have clarified — the three things that I'm most interested in are: (1) primary edge angle, (2) secondary edge angle and (3) thickness behind the edge. I'll be using 1/8" thick 52100 at RC62. But any other tips and finer points about these things are welcome, too.

- Chris
 
Primary edge angle: I usually go between 15-20 degrees. Factory is typically closer to 20.

Secondary edge/back of blade: almost nothing, maybe 10 but only a few passes to deburr.

Here are some different knives and the thickness starting with the spine thickness and then the behind the edge thickness.

Tojiro: .125/.015
Sugimoto: .110/.030
Masahiro: .090/.010
Takayuki grand chef: .125/.015
Minsono: .088/.030
 
knifenut1013 said:
Primary edge angle: I usually go between 15-20 degrees. Factory is typically closer to 20.

Secondary edge/back of blade: almost nothing, maybe 10 but only a few passes to deburr.

Here are some different knives and the thickness starting with the spine thickness and then the behind the edge thickness.

Tojiro: .125/.015
Sugimoto: .110/.030
Masahiro: .090/.010
Takayuki grand chef: .125/.015
Minsono: .088/.030
Click to expand...

Where did you measure the thickness behind the edge?
 
Um... Behind the edge :D

Or for the technical term, at the shinogi line.
 
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