1. {Name}
    Welcome to the KKF!
    Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp.
    Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

250 Gyuto - Reworked profile

Discussion in 'Brock Cutlery' started by Mark Brock, Nov 22, 2017.

  1. This one is coming up soon. I reworked my basic profile. Thoughts?


    Compare to:

    Last edited: Nov 22, 2017
  2. marc4pt0

    marc4pt0 Founding Member

    I'm liking it. I liked the bottom profile as well. The top one looks more beefy, which I think will come in handy on heavy work days.
    Obviously the pictures don't this, but I imagine the new profile sporting a stronger distal taper to a more thin tip? Maybe not, but it's worth saying that both profiles work for me, each in its own way.
    Would love to see both side by side once finished
  3. Appreciate your thoughts Marc.
    You are right, on the new profile I plan to retain as much of the 3.5mm thickness at the spine, while taking the tip very thin. Workhorse with thin slicing ghost tip.
    Grind will be thin convex, but I am struggling with an s-grind idea I have.
    I've got a couple of these blanks, so maybe will do a conventional grind and S grind and see how they compare on the cutting board.

    And I have some handle work to do too.... Not enough hours in the day, but I love the creative part of grinding!
  4. Jim

    Jim Old Curmudgeon Founding Member

  5. turbo

    turbo Founding Member

    I like them both but like the look of the top one a lot. Looks like you hit that sweet spot
  6. Thanks Jim,
    Even though these were originally cut roughly the same, the new one does have a slightly lower tip.
    What I've done is reduce the aggressive curve of the edge up to tip.
    On the original the edge flat in the rear was close to half the length, then sweeping up to the tip.
    I've made that sweep more gentle, running most of the length, but so subtle that it won't be far removed from a long flat.
    I may still flatten out the first 1/3rd of the heal though. Still working that out in my head related to the grind.

    This is what they look like stacked:

  7. Jim

    Jim Old Curmudgeon Founding Member

  8. MattS

    MattS Founding Member

    Nice looking. Personally, I like the way you have the back third now (top knife) and would not mess with it.
  9. Thanks Jim.
    Thanks Matt. If feels better on the board than a full flat. You don't feel that dead stop on cutting.
  10. marc4pt0

    marc4pt0 Founding Member

    I saw on your IG that you were working on an "S" grind. I'd be curious how it'll compare to your convex grind.
    I also need to get me of of your knives as well!
  11. :) I hope something I'm working on catches your eye.

    I've been working on several S type grinds of various sorts.
    The Nakiri didn't go as I had hoped, so it turned out to be a pretty thin convex laser. Very nice at that, just not the S grind I was shooting for.
    The double hollow just seems to be too much for a blade: it gets thin and dicey. It's also pretty hard on the grinder (me). ;)
    Understanding what doesn't work is as good as understanding what does sometimes.
  12. Not sure how much you guys care about seeing this much info about the making of a knife, but thought it worth a post...
    This is 3 new 40 grit and 4 pretty used up 40 grit belts later. Maintained 3.5mm at spin above heal, tapering to 1.5 mm 2 inches from the tip.
    I still have a long way to go, but ran out of good 40's. Tomorrow the mail lady should bring me some goodies.
    The edge is still about 1mm so a long way to go there too. I flat grind to about half this, then convexing begins.

    Really pleased with it at this point. Grinding clock: 2 hours so far. Should be finished on the grinder tomorrow afternoon.

  13. marc4pt0

    marc4pt0 Founding Member

    Can never be too much info, and that certainly goes for pictures as well.

    And if you ever find yourself throwing together a 220mm to 230mm gyuto sporting a non-wa style handle, I'm your guy ;)
  14. Something like this? These are 180mm, but they are something I plan to make regularly.

  15. Jim

    Jim Old Curmudgeon Founding Member

    WIPs are my favorite type of post. For one thing it's truly illuminating how much work goes into these knives. The other thing is you can always learn something, and as you mentioned even if it's what not to do. I enjoy all of them. Thank you for the effort in putting them together.
  16. This is done as far as blade grinding. Still have to go in and set the choil and shoulders, round the spine, etc.
    Then hand sand to 1200.

    I'm very happy with the grind, and only 1 more hour down. Straight and clean. Above the heel is at 3mm tapering to 1.5 at 2 inches from the tip. Tip continues to thin to point.
    Height at heel is 54.5mm. Length is 250.
    Thin convex grind.
    Edge off the grinder is .005. That will end up being ~0 after hand sanding.

    About 40% of the original blade blank weight is now gone. That is a lot of metal to move!


  17. A little sneak peek. I hope to have some better pics and a saya after the weekend.

  18. Jim

    Jim Old Curmudgeon Founding Member

  19. Thanks Jim. The geometry on this one really came together well and I'm very happy about that.
  20. Still working on some photos for this one.


Share This Page