Re: [SCA-JML] Bonsai Cutter
- David Nesmith writes:
>...utility knives often are beveled on only one side toNot only utility knives, there were a good number of buke blades in the latter part of the koto period that had that construction, though it was found more often on the shorter blades, it was probably a way to simplify construction, the majority of the blades that exhibit it are of average-poor quality, and that period coinsides with some of the highest volume of historical blade production.
>make construction and sharpening easier.
- --- In firstname.lastname@example.org, David Nesmith <txpiper2001@...> wrote:
>Also, as it was explained to me in the class on making sushi that I
> Added to this description, utility knives often are beveled on only
> one side to make construction and sharpening easier. One sided
> blades, if laminated at all, were only 2 layers, one hard and one
> soft, and not folded. Obviously, the hard steel would be on the flat
> side so that it will be exposed on the edge.
took, a blade that is beveled on both sides, if not cutting straight
down through something, will tend to twist toward a more horizontal
position, making it difficult to make an angled slice that removes a
piece of constant thickness, which is important when making sushi.
Using a blade with a single bevel, and held with that bevel on the
upper side, lets the blade make a straight cut through the object
without twisting. How recent that attention to detail is -- or, at
least, that _explanation_ of what it is for -- I don't know.