RickA
Well-Known Member
Japanese Style Kitchen Knife - Grinding Advice Needed?
Hi Everyone
Calling all the Kitchen knife experts!!!!
I am embarking on a Kitchen knife project for a club competition in November, and since I already have a couple of "French" Chef style knives, I have decided to go with a Japanese Style design, with a single edge "chisel grind" (From what I have seen and read of Japanese kitchen knives it makes for a very sharp kitchen knife" - if you have ever tried to make Sushi you will know you need a very sharp knife!
I took a look at a selection of Japanese knives yesterday for inspiration and ideas, and the knife design I really like and decided to go with is the "Santoku". The ones I examined were made of pretty thin steel (1.8 - 2mm), and were "Scary sharp"
I am going to make my first one out of O1 (Bohler K460). I got some 2mm O1 today, and was just sitting and wondering.
Since the steel is pretty thin to begin with - Should I grind the the bevel to take the edge down to 0.6 - 0.8mm before heat treat, or should I just grind the bevel after heat treat?
I have been reliably informed that O1 is fairly sensitive to heat after heat treating (compared to other more "high tech" steels) - ie: grinding after heat treat may be very difficult to accomplish on such a thin blade without affecting the blade's temper.
Since I want to use the "Japanese" style single edge grind, if I take the blade down to 0.6 - 0.8mm before HT, It would be even thinner and more susceptible to grinding causing heat and affecting its temper after HT
Any advice from the experts in the pound?? How do you go about grinding Kitchen knife blades, which are typically very thin (excepting cleavers etc) compared to other knife styles.
Thanks
Rick
Hi Everyone
Calling all the Kitchen knife experts!!!!
I am embarking on a Kitchen knife project for a club competition in November, and since I already have a couple of "French" Chef style knives, I have decided to go with a Japanese Style design, with a single edge "chisel grind" (From what I have seen and read of Japanese kitchen knives it makes for a very sharp kitchen knife" - if you have ever tried to make Sushi you will know you need a very sharp knife!
I took a look at a selection of Japanese knives yesterday for inspiration and ideas, and the knife design I really like and decided to go with is the "Santoku". The ones I examined were made of pretty thin steel (1.8 - 2mm), and were "Scary sharp"
I am going to make my first one out of O1 (Bohler K460). I got some 2mm O1 today, and was just sitting and wondering.
Since the steel is pretty thin to begin with - Should I grind the the bevel to take the edge down to 0.6 - 0.8mm before heat treat, or should I just grind the bevel after heat treat?
I have been reliably informed that O1 is fairly sensitive to heat after heat treating (compared to other more "high tech" steels) - ie: grinding after heat treat may be very difficult to accomplish on such a thin blade without affecting the blade's temper.
Since I want to use the "Japanese" style single edge grind, if I take the blade down to 0.6 - 0.8mm before HT, It would be even thinner and more susceptible to grinding causing heat and affecting its temper after HT
Any advice from the experts in the pound?? How do you go about grinding Kitchen knife blades, which are typically very thin (excepting cleavers etc) compared to other knife styles.
Thanks
Rick
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