Thread: Complex grinds?

Sorry, The "urasuki" side on those knives that actually have the hollow ground into them. As for the "asymmetry" I was talking about stuff like a 60/40. etc primary bevel. The "complex grinds" that I have done are what some would call an "S" grind.

Originally Posted by mainaman

Which side is the "flat" side?
From your post I take it you have sharpened knives with that geometry, and have experience with a lot of Japanese kitchen knives?


You must then know that there is no flat side on a traditional knife. Western style knives are symmetrical with exception of Aritsugo gyutos which are intentionally ground asymmetric (back side almost flat). The asymmetry is done post purchase by people that think thin knife cuts better and having no clue how food release works and that a lot of smiths do not know how to grind a proper cutting knife.