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Steering and balancing friction

post #1 of 4
Thread Starter 
A few times I've seen
asymmetric double-
bevelled blades coming
OOTB with huge steering.
An example: a highly
asymmetric edge, much off-
centered to the left, with an
almost imperceptible left
bevel, steering clockwise. I
tried to balance the friction
on both sides to have it cut
straight. To do so, increase
the friction on the left side
by creating a much larger
bevel at a higher angle, and
so recenter the edge a bit.
Decrease the friction on the
right side by thinning
behind the edge as much as
necessary. Once the steering
is gone, make sure to
equally thin behind the
edge on both sides.
Any thoughts?
post #2 of 4
Thread Starter 
A factor I should have mentioned is stiction. Don't go to far in thinning a convex face or you will flatten it and thwart food release. Proceed by little steps.
post #3 of 4

I've never been a fan of asymmetrical grinds. It bothers me enough on the common serrated bread knives. 

 

But yes, that's the approach to try to correct it. I would think you'd just start with a blade with the sort of grind you wanted in the first place though. Was the purchase of an asymmetrical grind just to try it out or is this blade only available in that grind? You might be better served to just sell it before you change it and decrease its market value. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 4
Thread Starter 
It's just doing what a good sharpener has to do. Even on knives with a great geometry OOTB edges are too often too aleatory that you should follow them religiously. Anyway, you have to sharpen them as the OOTB edge is so often far too weak after factory buffering. Can't see any incidence on the value if that would matter. It's all about rather small corrections, no big regrinds.
Edited by Benuser - 4/29/14 at 10:06pm
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