Tvilling sashimi

[Tobbe lundström]

Hello friends knife, I think it will be a little sashimi this weekend, need to test the last blades. Two sashimi knife 29 cm with dyed birch burl and fossil walrus blades have a concave side grinding machines Bills knife.

 

[Bill Burke]

beautiful knives Tobbe, and I like the chop sticks too.

one thing though the bevel on these knives should get wider as it approaches the tip. the reason, I am told, is that the tip gets more use and sharpend more. so gets worn back faster. having the bevel wider lets the knife have more use before regrinding is needed. it also makes the edge more acute and therefore sharper for the finish on very delicate cuts.

 

[Tobbe lundström]

Thanks Bill for the great advice, has only made ​​3 pieces so any advice is welcome. It's a great powder steel in these Damasteel vineland and do not need to be sharpened as often.