Author Topic: revisiting the kenjig  (Read 498 times)

Offline john.jcb

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Re: revisiting the kenjig
« Reply #15 on: August 14, 2020, 03:28:27 pm »
I think testing a few often used knives at 12° would be a good idea. Butchering meat is normally done in a slicing motion which is not as hard on the edge as chopping things in the kitchen.
If I recall the newer 15° standard came about as a response to the influx of Japanese knives manufactured for the Western market (Shun, Global, et. al.). Asian kitchens generally have 2 cleavers for chopping one for meat and another for vegetables. These are sharpened at higher angles with more steel for support behind the edge.

I think it is good to have a few knives at home for practice and experimentation. Customers seem to value a stronger edge that lasts.
Sharpen the knife blade
Hone edge until perfection
Cut with joy and ease

Offline MrSwede

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Re: revisiting the kenjig
« Reply #16 on: August 14, 2020, 05:08:34 pm »
This might be a stupid question but my math skills aren't the best.
I'm planning to make my own twist on the kenjig and wonder if there is a difference in numbers/distance if I use the support bar in different positions? My logic says it should not make any difference where the bar is, the trigonometry is the same.

Offline cbwx34

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Re: revisiting the kenjig
« Reply #17 on: August 14, 2020, 05:40:38 pm »
This might be a stupid question but my math skills aren't the best.
I'm planning to make my own twist on the kenjig and wonder if there is a difference in numbers/distance if I use the support bar in different positions? My logic says it should not make any difference where the bar is, the trigonometry is the same.

If the Projection Distance, Wheel Diameter, and Angle are the same, the distance from the support bar to the wheel will be the same.

So your logic is correct. ;)