Re: American Kami Knives
Posted: Fri Sep 18, 2009 10:54 amHallisChalmers: Thanks! Interestingly enough, I've had a long time fascination with art of lock picking, but never the time to delve into it. Perhaps this place is the kick in the pants I need to pick up another hobby!
Toolymcgee: No harm, no foul.
Again, I hope I didn't come off as a dick. To answer your questions, while a chisel ground knife can take a small amount of adjusting for the user, that happens very quickly. The way I execute mine, they behave very much like a v-ground knife. If you know how to cut with a v-ground knife, a chisel ground blade will be no more likely to glance off your target. It's not so much a precision thing as it is a practice thing. I'm into blades obviously, and I believe that if I'm going to own something, I need to use it (and know how to use it). So I do tameshigiri - Japanese test cutting. Here, foam pool noodles are cheaper and more available than traditional tatami mats, so I use those. If your angle of attack is off (regardless of which side you're cutting from), you get a whopping sound and the noodle flops over instead of being cut. This happens with all blades, regardless of the grind. It's a great way to test yourself and your blades, and to get good at cutting with them. Oh, and I did catch the many positive things you said, thanks very much! 
the lockpickkid: All of my stuff is made to be used - if it won't do the job, I won't make it. In fact, I want people to use 'em! Although I do know of at least one guy who has built a "shrine" of my knives that he owns. I'm fine with that kind of behavior also. Personally, if I make or buy a blade and find that I'm not carrying or using it, I'll sell or trade it to someone who will show it some love. I think it's a shame when guys don't cut with their blades. It's like having a custom chopper that you never ride.
happykill: No worries, buddy. I didn't think you were implying that. And truth be told, the handles (like all other aspects of this craft) have been an evolving thing.
Thanks again, gang.
In regards to cutting and how my knives cut, I've got a pic around here somewhere one of my customers sent me of some tameshigiri cutting he did with one of my little T5Ns. It demonstrates that not only does it not matter which side you cut from, but also that a properly executed chisel ground blade will indeed make straight cuts. If you guys would like to see that pic, I'll try and find it.
Toolymcgee: No harm, no foul.
Again, I hope I didn't come off as a dick. To answer your questions, while a chisel ground knife can take a small amount of adjusting for the user, that happens very quickly. The way I execute mine, they behave very much like a v-ground knife. If you know how to cut with a v-ground knife, a chisel ground blade will be no more likely to glance off your target. It's not so much a precision thing as it is a practice thing. I'm into blades obviously, and I believe that if I'm going to own something, I need to use it (and know how to use it). So I do tameshigiri - Japanese test cutting. Here, foam pool noodles are cheaper and more available than traditional tatami mats, so I use those. If your angle of attack is off (regardless of which side you're cutting from), you get a whopping sound and the noodle flops over instead of being cut. This happens with all blades, regardless of the grind. It's a great way to test yourself and your blades, and to get good at cutting with them. Oh, and I did catch the many positive things you said, thanks very much! the lockpickkid: All of my stuff is made to be used - if it won't do the job, I won't make it. In fact, I want people to use 'em! Although I do know of at least one guy who has built a "shrine" of my knives that he owns. I'm fine with that kind of behavior also.
Personally, if I make or buy a blade and find that I'm not carrying or using it, I'll sell or trade it to someone who will show it some love. I think it's a shame when guys don't cut with their blades. It's like having a custom chopper that you never ride.happykill: No worries, buddy. I didn't think you were implying that. And truth be told, the handles (like all other aspects of this craft) have been an evolving thing.
Thanks again, gang.
In regards to cutting and how my knives cut, I've got a pic around here somewhere one of my customers sent me of some tameshigiri cutting he did with one of my little T5Ns. It demonstrates that not only does it not matter which side you cut from, but also that a properly executed chisel ground blade will indeed make straight cuts. If you guys would like to see that pic, I'll try and find it.
I don't get to practice as much as I'd like though. Do you find the chisel grind placing the blade edge closer to the centerline of your body, increasing your accuracy at all?