I like doing it on the dominant cutting side (e.g right hand for right-handed users) and flat ground with a micro bevel for the opposite side. I think, theoretically, it reduces the total included angle so cuts are smoother. After all, you only need the food to not stick to the cutting side.
Superbe travail Julien. Merci de nous partager ta passion.
Ça me fait plaisir Denis 🙂
La classe ! Beau travail, belles images.
Merci Benoit!
Bonjour Julien,
Superbe travail et images magnifiques !
Bravo 🙏
Merci beaucoup, c'est super apprécié! 🙂
I like doing it on the dominant cutting side (e.g right hand for right-handed users) and flat ground with a micro bevel for the opposite side. I think, theoretically, it reduces the total included angle so cuts are smoother. After all, you only need the food to not stick to the cutting side.
...and that's the tricky part 🫨
Thats great to share your knowledge, thanks buddy 🤙 which natural stone would you recommend for a sweet finish?
Very nice effect. Convexing an edge is not easy on a stone. That's a seriously fast lens on your camera.
Hey thanks! 🥰
do you think convex edge is better at kitchen knife than straight edge ?
@alexander-iu8rr thanks
Where do I find a good natural stone near Rio, or excavate?
Sorry I can't help you with this.. 🤷♂️
@ Thank you success sir 🙂
What is the purpose of the convex grind?
Cutting feeling is better since you have less resistance in food. It's also an aesthetic preference too!
Is this grind suitable for very thin knives?
@@sacoto98 just be careful of not overdoing it. But you can make it slightly convex.
@ I'm asking because from the final result in this video, the edge looks a lot like my takamura r2 which is a very thin knife
Dommage que ça ne soit pas sous titré en français.
Pour ce type de vidéo elle seront sous titré en anglais pour rejoindre plus de personnes. Mais les vidéos narratives vont rester en français 🙌
Just let a beginner that cant hold an angle sharpen your knife. Easy convex edge.😂