Best Radius for S Grind?

scott kozub

scott kozub

Joined
Jan 1, 2018
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861
Can anyone recommend a radius size for a radius platen for S grinds on a typical 2" wide by .09 or so thick Chefs knife?

I made a radius platen by curving and hardening a piece of steel. I did it to a 48" radius because I think I saw Alec Steel do this on a kitchen knife. It just simply hooks over my flat platen.

I convex ground the blade and then used the radius platen to hollow out the blade about .75" from the edge to just short of the spin. It worked surprisingly well. The hollow is very slight (you need a straight edge to see it but it is noticeable near the handle) so I'm thinking it's too shallow for good release on sticky food. I slapped a couple garbage scales on to test it but was curious of something more like a 36" radius would be better. I only S ground 1 side so the knife if right handed but I have lots of meat to work with in the center of the blade.

Just curious what others use here?
 
scott kozub said:
Can anyone recommend a radius size for a radius platen for S grinds on a typical 2" wide by .09 or so thick Chefs knife?

I made a radius platen by curving and hardening a piece of steel. I did it to a 48" radius because I think I saw Alec Steel do this on a kitchen knife. It just simply hooks over my flat platen.

I convex ground the blade and then used the radius platen to hollow out the blade about .75" from the edge to just short of the spin. It worked surprisingly well. The hollow is very slight (you need a straight edge to see it but it is noticeable near the handle) so I'm thinking it's too shallow for good release on sticky food. I slapped a couple garbage scales on to test it but was curious of something more like a 36" radius would be better. I only S ground 1 side so the knife if right handed but I have lots of meat to work with in the center of the blade.

Just curious what others use here?
Click to expand...
The release comes from a Chef/Cook making the next cut on the Cucumber etc in the same place on the blade.. Also Texturing on the Steel helps release food. That and a line of holes about 1-1 1/2” above the cutting edge is what the Japanese use to release food. —————-I personally don’t care for hollow ground chef knives, A full flat gives much more life of the edge, Compared to hollow ground chef knives done on 10” or less hollows .. imHO ...
 
Rhinoknives1 said:
The release comes from a Chef/Cook making the next cut on the Cucumber etc in the same place on the blade.. Also Texturing on the Steel helps release food. That and a line of holes about 1-1 1/2” above the cutting edge is what the Japanese use to release food. —————-I personally don’t care for hollow ground chef knives, A full flat gives much more life of the edge, Compared to hollow ground chef knives done on 10” or less hollows .. imHO ...
Click to expand...

Its not really hollow ground.

Its convex about .75" at the edge and then hollow behind it. I've seen some very impressive grinds where potatoes, zucchini and cucumbers just fall off so I figured why not not give it a shot and compare.

I just re-watched alec's video and used a 36" radius. I'll modify mine and see how it improves.
 
I used a 72 diameter/36 radius platen and flattened /blended the bottom of the hollow into the flat, then did a high convex edge. I am of the uninformed opinion that if you can actually see the hollow, you have gone a bit overboard.
 
I changed my platen to a 36" and all but very thin cucumbers pop off. It's still blended very well making me want to push it a bit more.
 
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