Sam Salvati Posted February 17, 2008 Share Posted February 17, 2008 Sashimi knife, 1084, only at 120 grit before HT, was just messing about with the filework before HT, I will redo it afterwards. Slightly conves ground on one side, flat bevels on the other to get those nice thin sushi slices. Link to comment Share on other sites More sharing options...
matt993fod Posted February 20, 2008 Share Posted February 20, 2008 Nice one as always. I like the idea of a one-sided bevel for a knife. I like cooking, so may try one for myself one day. It'd have to be a left hander, though. Link to comment Share on other sites More sharing options...
Flop Posted February 20, 2008 Share Posted February 20, 2008 AP Man, did you forge the bevel in or grind it in? Link to comment Share on other sites More sharing options...
fat pete Posted February 20, 2008 Share Posted February 20, 2008 hey sam i thought u liked psegetties.....not sushi Link to comment Share on other sites More sharing options...
Sam Salvati Posted February 21, 2008 Author Share Posted February 21, 2008 Pete I will use this knife to cut up the meat that goes into the sauce! Flop, I forged it in, to be even on both sides but I messed up the grind on the one side so it ended up like the sushi knives. Link to comment Share on other sites More sharing options...
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