|
Post by dtb on Aug 25, 2017 13:09:21 GMT
|
|
pgandy
Moderator
Senior Forumite
Posts: 10,296
|
Post by pgandy on Aug 25, 2017 13:26:57 GMT
I loved the video. Thanks for sharing. I'll watch again later to pick up on what I missed the first time.
|
|
Mikeeman
Member
Small Business Operator
Posts: 2,904
|
Post by Mikeeman on Sept 13, 2017 20:33:28 GMT
Ok, so uh... A couple things. I noticed a severe lack of thermal cycling in your blade. It's always a very good idea to normalize and thermal cycle. When you quenched, it looked like only the center of the blade was hot enough, while the tip and heel didn't even look red. You file tested right after quench, but the outter scale will often be deceivingly hard, while the actual steel underneath is not. Last thing is, Did I read your micrometer when it said over 0.3" thick? I've never held a yanagiba, but I can't imagine one being that thick, with that short of a bevel. Most of what I see is closer to 0.125. Maybe up to 0.25, if it's a wider blade.
Sorry for ragging on you so much, but... Being a kitchen knife maker myself, I would maybe try to understand the blade you're making and how to properly treat it before making an instructional video.
|
|
|
Post by jdm61 on Dec 4, 2017 15:30:21 GMT
.300 seems a bit thick, but most yanagibas are in the .187-,200 plus range as they are single bevel knives. Eyeball test tells me that the knife in the video has a finished thickness closer to 3.16 than 5/16.
|
|