tag:blogger.com,1999:blog-250674008907762708.post1303090779577537720..comments2024-03-20T08:33:54.398+01:00Comments on Knifemaking for beginners: Thoughts on designing a 240 WA gyutoMatushttp://www.blogger.com/profile/05886807171880395437noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-250674008907762708.post-52276499295348596342018-11-22T14:14:48.696+01:002018-11-22T14:14:48.696+01:00Hello Jeroen,
you are absolutely correct. Most (i...Hello Jeroen,<br /><br />you are absolutely correct. Most (if not all) gyutos have some kind of distal taper and this is then also reflected in the grinding angle of the bevels along the blade (whether or not the knife has a visible shinogi does not really play a role). One thing to consider is that the wide bevel is often not flat ground and so the maker can also change the profile of the wide angle along the blade. But this all happens implicitly as very most Japanese gyutos are ground free hand (most often on a large grinding wheel). I have not made a wide bevel gyuto yet (simply because I do not have the skill yet), but I also grind the bevels free hand. And just to mention - I know a few makers that grind distal taper before bevels. But you will need to master free hand grinding to get the result you want.Matushttps://www.blogger.com/profile/05886807171880395437noreply@blogger.comtag:blogger.com,1999:blog-250674008907762708.post-43937040670768540232018-11-22T14:00:05.078+01:002018-11-22T14:00:05.078+01:00Hi Matus,
I hope you don't mind me asking an...Hi Matus, <br /><br />I hope you don't mind me asking another question on the subject. I'm currently working on grinding the bevels on a gyuto for which I did grind distal taper on the blank before grinding the bevels. What confuses me is getting a consistent shinogi line. I'm using a jig on the belt grinder to get consitent angles during bevel grinding, but this means that shinogi line is much higher (with respect to the edge) at the heel of the blade than it is at the tip of the blade [IMG]https://i.postimg.cc/qMG5vpGs/IMG-20181121-204109910edit.jpg[\IMG]<br />. At Gyuto's I've seen the shinogi line is always parallel to the blade edge. Does that mean that on Gyuto's with a wide bevel grind and distal taper, the actual angle of the bevel is continuously changing over the length of the blade to facilitate a parallel shinogi line with varying blade thickness.JeroenKhttps://www.blogger.com/profile/11281479672159926595noreply@blogger.comtag:blogger.com,1999:blog-250674008907762708.post-80085531163656220972018-10-15T10:26:05.070+02:002018-10-15T10:26:05.070+02:00Hello Jeroen,
I apologize for missing your commen...Hello Jeroen,<br /><br />I apologize for missing your comment. When I grind distal taper I try to make it very pronounced (how much is possible depnds of course on how thick the stock is) over the 'neck' of the blade (between the heel and the handle), then I keep the taper rather gentle over the most of the lngth of the spine and make it again a more pronounced past 4-5 cm at the tip. The test of the tip thickness are horizontal cuts on onion - the blade should not feel getting 'stuck' there.When grinding I start first with coarse grind (basically a 'V' before the edge thickness goes towars some 0.5 - 0.7 mm, then I start to work actively on tghe convex). On a 1x30" it would be easier to switch between grindig the 'V' and the taper as you will have hard time to grind a 50 mm flat wide bevel on a 1x30" as it has very little power. You can even combine the jig and the grinder - doing the 'V' grind with a jig and then the taper and convex with the grinder.<br /><br />Best, MatusMatushttps://www.blogger.com/profile/05886807171880395437noreply@blogger.comtag:blogger.com,1999:blog-250674008907762708.post-53186810914031673442018-08-16T09:01:05.681+02:002018-08-16T09:01:05.681+02:00Hi Matus,
I'd like to stop by and leave a qui...Hi Matus,<br /><br />I'd like to stop by and leave a quick thank you for your very detailed and intersting blog posts!<br />At the moment I'm working on my first two gyutos and your posts (and this one in particular) are very helpfull in the process.<br />Just a quick question: do you have any suggestions on grinding distal taper on gyutos? This is something I'd like to incorporate this in my upcomming knives to improve edge geometry at the tip and overal balance. I use a Gough customs file rig and have a 1x30" belt grinder (actually very similar to yours) to my disposal.<br /><br />Thank you very much again,<br /><br />Jeroen JeroenKhttps://www.blogger.com/profile/11281479672159926595noreply@blogger.comtag:blogger.com,1999:blog-250674008907762708.post-47343456084241671292018-08-16T08:27:37.079+02:002018-08-16T08:27:37.079+02:00This comment has been removed by the author.JeroenKhttps://www.blogger.com/profile/11281479672159926595noreply@blogger.com