Urgent! How to sort out Menkiribocho FLAT edge issues ??

[Q_Egg]

I read Andy777 cleaver reviews as a basis. I also recall the posts here discussing Takeda Gyuto blades ... with and without... added belly. I got one with 'a little belly' and find it very nice, but have no comparative reference available. I have a new quote for a 226mm Menkiribocho 'as is' .....no belly. I am really tempted to get this as my cleaver blade. What will I experience that is both positive and negative with this apparently 'dead flat' edge ... in my home kitchen? I doubt I have the tools and skills to change the profile later.
Please add your 'unadulterated' comments so I can either send the IPMO today or pass and go a different direction. It will be 3 to 6 months to get one of these with some belly.

Regards,
Tom B

[joecil]

Well I personally don't like it dead flat edge on a cleaver. I prefer a little belly in a cleaver blade. I've only had one cleaver (noodle knife) that was perfectly flat and I never really got comfortable with cutting with it. I have avoided that since. I would guess though it is a matter of personal preference though.

[Fred]

I don't like flat edges either. It requires you to keep exactly the same angle to the board on every cut. If you are dying to have a flat one, send me a shipping fee and I'll give you one. I sure don't want it.

[Q_Egg]

Joecil .... That's how Takeda presents this blade ... "Menkiribocho for cutting noodles / Chinese kitchen knife"
Darn, I really like the price point versus his Chukabocho ... I wonder if EE (or somebody) could re-profile it later?
Thanks for your helpful comment.

Fred .... no, I would be taking it because of immediate availability and much lower cost than his Chukabocho (like 41%). I'm puzzled by the significant difference for a very similar blade .... BUT I have no 'blacksmithing' basis for gauging the differences in producing one.

Tom B

[watercrawl]

Just get a coarse stone and widdle away at it. It won't take long to have a bit of belly in it. As thin as Takeda's knives are, it won't take much work either.

[Q_Egg]

Just get a coarse stone and widdle away at it. It won't take long to have a bit of belly in it. As thin as Takeda's knives are, it won't take much work either.

-------------------------------
I applaud and envy your expertise and experience ... AND you are most likely correct. I have a DMT DuoSharp Coarse/Fine which would probably do the job, but I don't have a clue how I would establish a basis for the shaping other than pics of popular cleaver edge profiles.

Tom B

[watercrawl]

Take a sheet of white paper and trace the blade on the paper. Remove the knife and measure up 4 to 6 mm on each end (heel and tip). Make a center line mark at the center of the blade lengthwise. Connect the points at the ends you just made with arcs to the center mark you made. Study it for a couple of minutes and see if it makes sense. You don't want a lot of belly, just enough. If it looks like too much, shorten the belly arc. Too little....well you get the idea.

Now that you have a drawing of the edge you want, start grinding.

If you really screw it up, send it to Dave Martell and he'll fix it. But, chances are you'll do great.

Better yet, ask somebody to trace the profile of the edge of one of their cleavers......maybe get a couple.....and then follow it or modify it as you feel necessary.

[joecil]

Leave the center where it is and work from the tip in. I like about a 3mm - 5mm difference at the tip, with about a 2 to 3mm at the back of the cleaver.

[zerogee]

Look at Andy's Knives gallery on KF, page 2 -- he has a Menkiribocho that he had Dave convert from flat to curved to be used as a proper cleaver, with before and after pictures. For the difference in time and $$$ between this and the Chukabocho I'd go with the Menkiribocho and get it converted by Dave.

All I can think that makes the $$$ between Takeda's Menkiribocho and Chukabocho is the Chukabocho has fairly precise specs he has to conform to (it has "standard" dimensions most people expect it to be), while the Menkiribocho is basically what Takeda defines it to be, and can vary some without problems.

-- Dwight

[Q_Egg]

I looked thru all Andy's pages and did not see the Menkiribocho pics. Your thought on the Takeda 'Menkiribocho vs Chukabocho' pricing makes sense. I was trying to not open the >$200. door on cleavers since it brings in so many other choices. The immediate availability of this great blade got me going ............

Tom B