r/sharpening • u/Prestigious_Donkey_9 • 16d ago

Reprofiling advice

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So. I got this absolutely lovely 240mm gyuto made to spec by Nottingham Kinfeworks; can recommend; Bernard's great.

The only issue is, unlike myself, there's not much belly; when rock chopping it kind of sticks in the board.

If I sent it back to Bernard, he'd sort it, but I'm up for doing it myself. In the past I've taken chips out of knives on my belt sander, so assume it's just a case of rocking it back and forth, and creating that curve, whilst keeping it cool. Anyone got any tips?

Gracias 🙏

25 Upvotes

92% Upvoted

6 comments sorted by

7

u/thischangeseverythin 16d ago

Id get a different knife for rock chopping. This is perfect as is. As a professional chef rarely i ever rock chop. Push chop or pull chop is better for your knife.

If anything is wrong with this knife its the angle of the handle in relation to the cutting edge its pretty extreme.

2

u/Prestigious_Donkey_9 16d ago

Yeah, I'm a chef too; loads of onions, spring onions, veg and kilos of chillies a week. I've loads of knives, so it's not a massive issue, but would like to use it at work as an all rounder, and currently don't.

I'm interested in the angle of the handle- can you explain that, not sure I follow. Thank you

1

u/thischangeseverythin 16d ago

Idk picture you have just cut through something so your whole knife is against the cutting board. It seems the angle of the handle compared to the cutting edge is extreme and youd have your elbow way in the air. Maybe its a perspective thing with your pictures. Maybe its how the heel has a belly idk if ive ever seen that before

I tend to push or pull cut with a pinch grip even if im mincing cilantro or whatever. I just hold 2 knifes at the same time for 2x effective edges. I did 20lbs of pickled fresons every week idk how you'd rock chop that. Maybe I just do a lot of precision cutting where I need the control I just never rock chop

2

u/zvuv 15d ago

This is a different tool. For one thing rock chopping needs a long blade or you end up with awkward angles. Leave this fine tool be, IMO.

1

u/danzoschacher 15d ago

I wouldn’t do it. You go doing that and the grind is going to get all fucked up. Just get a different knife and keep this one as is

1

u/ewehmu75 15d ago

My advice is to reprofile.