The two recessed grinds is to reduce the surface area on the flat side of the blade when resharpening. As for the bevel, I decided on a 2 stage bevel (primary at 15, and secondary at 20 degrees). After a week of experimenting and testing, I am confident that a 20 degree apex is most suitable considering that this knife is going to be mostly used for cutting, it makes honing and light resharpening much easier than if it’s just a single 20 degree surface. As a consequence however, bevel side down skiving doesn’t feel that great, but I would argue that a regular skiving knife would be a more suitable candidate for that application.
Mercury Chamfer
The edges around the body of the knives are hand ground and polished using a technique I developed, that was inspired by my observation of the spine on Japanese kitchen knives. It is quite difficult for me to describe what it is in words, you just have to take my words for it!
Specifications
Steel
CPM Magnacut
Sharpening
Single Bevel, 15 degrees primary, 20 degrees secondary
