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How thin is TOO thin
Topic Started: Oct 11 2011, 11:26 AM (756 Views)
stephanfowler
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Prep Cook
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I have a gyuto I'm working on (247mm, W2) that I decided to see how thin I could grind it down and still have a stable cutting edge.

I've got it down to 1.5mm at the heel (49mm tall) with not much distal taper but it goes to 1mm at 115mm from the tip so there IS taper

it's convex ground so the 1.5mm thickness extends down the blade face about 20mm

and scribing a line at 1mm thick is 12mm from the edge (Heel) 15mm from the edge (middle) 17mm from the edge (about 20mm from the tip)

let me know what you think

Posted Image



Edited by stephanfowler, Oct 11 2011, 11:30 AM.
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Saltydog
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The Last Samurai
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I like that the convex is lower by the heel. Lower works better for hard vegys and the heel is where you're going to work them.

This will be interesting.
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rockbox
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The Instigator
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as long as it doesn't flex, there's no such thing as too thin.
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tk59
Line Cook
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Well, there's always flex. The question is how much is too much. I think it really depends on the technique. For all around, you want less but for most tasks, I don't find some flex to be a problem.
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