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

Gyuto Reprofile - Removing Low Spots From a 210 AEBL Edge

Discussion in 'The Kitchen Knife' started by captaincaed, Jun 20, 2018.

  1. I received a 210 AEBL gyuto with low spots in the blade. Instead of being disappointed, I decided to work on the profile until it flowed smoothly on the board.

    I finished with long, full-length sweeping motions on the stone, just forgot to film that step.

    You can see a Mac gyuto performing the same tasks on the board for comparison, and to show that it's not simply a bias from high / low spots on the board.

    Less talking in this one, realized I sound terrible on the mic.
  2. Toothpick

    Toothpick #2 since day #1 Founding Member

    I think I learned that knife makers can not predict how I will use the knife. It takes someone using the knife and getting familiar with it before the chef will know exactly how they like it sharpened.

    Very cool video.
  3. Nice job, but good lawdy my ears! :D

    That's a relatively expensive knife if it's by who I think it is (DE)...
  4. It was a very fun little project, and now the knife feels more like my own. Got it professionally sharpened by Bob Tate (Seattle Sharpening). I was having a little trouble, but now it goes through a rolled up magazine page buttery after bashing through potatoes, no issue. Great knife.

Share This Page