80 crv2 9" gyuto in the works

[taz575]

Working on this one today! 9" blade, just over 2" tall. S grind on the upper portion, convexed to the edge.

Choil shot so far:

[XexoX]

Oh, you better get some hand lotion on those hands. Cracks like that in your fingers will hurt, and slow down your work. /channeling my mother

[taz575]

Th superglue and dust/dirt make them look worse than they are! LOL.

I did some test cutting yesterday with carrots and rutabaga. A bit of wedging/cracking, but the shoulder where the convex and concave meet is .060". My Magnacut S grind gyuto is .040", so I gotta do some more grinding to thin that shoulder down a bit. Then it's on to the sweet potato and onion test!

[taz575]

Brought the convex up a bit, then brought the hollow lower on the blade. Left it at a belt finish for testing and you can see the grind a bit on it. Where the shoulder of the convex and hollow is around .042" or so and is around 8mm-9mm up the blade.

New choil shot:

I cut up 2 peppers, which it ghosted through. Onions went very well too! Carrots and sweet potatoes up for tomorrow! Much better than yesterday!

[Kekoa]

How thick is the blade stock on that guy?

[taz575]

It started out the same as yours...1/8" thick.

[Kekoa]

I thought it might looking at it. Makes me pretty curious to hear more about how the hollow grind alters the cutting performance.

[taz575]

The spine is around .090" vs your at .125. The hollow cuts weight down and may help the food release. I may do a simple handle and send it off as a pass around before I do the final finishing of it.

[taz575]

Did pretty well in sweet potatoes!

https://youtu.be/iEITYoM0y6s?feature=shared

https://youtu.be/CP4g8Np-Vow?si=y8FtGwK6jtHAKDsN

https://youtu.be/Cf04bHquuKg?si=kZf6Px-8-Itbg3HP

https://youtu.be/58npCA5TWn4?si=SifPJTImkNx68Ux1

https://youtu.be/g5z-ZIQsJvc?si=X9e8iCRCt04TMDjr

https://youtu.be/SSLxPAhVJoc?si=hF9fRidzivwXXRVR

[taz575]

I got sidetracked with some other projects (Damascus hunters!!), but I need to get the profile tuned, clean up the finish and get a handle on it and send it out for a pass around! Did really well in cucumbers; they stuck on the blade, but slid off with a flick of the wrist, so it doesn't get hard sticktion. I really like how a .040" shoulder around 8mm-10mm up the blade going to the concave portion works out; keeps it lighter and performs really well through a variety of foods. Similar to the older Takedas I have tried, but less bendy since it's mono steel.

[Kekoa]

I'll be pretty interested to hear what any passaround participants think of this one.

[taz575]

Don't you want to try it?

[Kekoa]

Hmmm, if the timing works out I think maybe I could, but I'll have to double check. I have some stuff going on at my house that might make it difficult to get to the post office to get it shipped to the next person, but I'll see what my schedule is and let you know.

[Kekoa]

If I can get in on this passaround, I would really like to, I will just be really busy up to the 26th of this month. I'm guessing this will stay with each person for about a week? Depending on how soon you are ready to send it out, I might just need one or two people ahead of me in the passaround so that it will reach me on the 26th or later. If that timing works, than I would love to participate!

[taz575]

Yeah, it will be after Turkey day most likely!

[taz575]

220mm blade length, 53mm height at the heel. Fit my test handle to it with hot glue, did a quick Scotchbrite satin finish on it.

[taz575]

Pass Around is up!

viewtopic.php?t=18220


Kekoa is first on the list so he can compare the 2 since this is very similar to his handle and blade wise, except the different grind and a bit thinner.