Quote:
Originally Posted by M&J
.125" is good for a kitchen slicer. How does the knife balance? My suggestion to reduce additional weight would be to grind a bit higher. That's with practice and you are doing well.
My first few kitchen knives I didn't grind very high. I have one of my early ones out in the shop that I'll snap a photo of.
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It’s very front heavy. I’m going to be concentrating on trying to get the grinds higher on my next couple. If they come out it gets a handle. If not, in the box it goes. Thanks for the advice.