花田洋KATAKIRIBA刃形
Rockstead除了最近开发的具有自己特色的SHINOGIZUKURI(类似平磨)刃型外，长久以来一直坚持着传统日本刀上使用的HONZUKURI(蛤刃)和
KATAKIRIBA(一面凸磨一面平磨)刃型。
引用一篇关于凸磨的国外文章：
There is nothing New about Convex Grinds or Convex Edges
All Knives-Swords-Axes and Cutting Tools have been Convex Ground and Sharpened from the Bronze Age to about 1900. The Advent of Automated Grinding during the Industrial Revolution saw the first V-Bevel methods of Sharpening knives. This was necessary because there are no machines--even today--that can do a proper Convex Grind or Convex Edge.
Convex Grinds and Edges are all Hand Done.
The Advantage of the Convex Edge is that it supports the Carbides on the Cutting Edge by an almost 400% advantage to the -now common- V Bevel.
Convex Edges hold thier level of sharpness far longer than a V bevel and are 4 times tougher. They are also deceptivly sharp.
The Thick Edge Spine holds the carbides on the edge to such a longer degree that the knife stays sharper far longer and will still cut long after a conventional V bevel has gone stone dull.
Convex Edges are also the Easiest to Maintain and restore.
A quick strop and they are right back to Razor Sharpness.
All of the Classic Series of Blackjack Knives are Hand Convex and Hand Sharpened in the Traditional Manner to give you the Ultimate in cutting performance without compromising strength and toughness.
KEEPING YOUR BLACKJACK EDGE
DON'T use a stone. Stones make flat places and your edge is convex. Just stroke the edge --- only the edge --- backwards on cardboard, leather, crocus cloth or any other MILD abrasive every few days and that is it. Yes --- just lay the knife flat, lift the back of the blade until just the edge touches the su**ce, and pull it firmly backwards, with down pressure, stroking the whole length of the edge. Repeat on the other side. Stroke point-to-handle OR handle-to-point, whichever works for you.
Edge gets flats or nicks? Easy. Get wet-or-dry sand** in 320, 600 and 1200-grit, lay it on a mouse pad or other yielding su**ce.Stroke your blade backwards in the same stropping mode, first on 320 grit, then 600, then 1200, and repeat as necessary to eliminate the damage. Finish on cardboard (or leather, etc.) and you will have your beautiful convex edge back.
翻译如下：
凸磨并非过于稀奇
从青铜时代到大约1900年期间，所有的刀剑斧头和切割用具都是用凸式打磨法打磨锋利的。直到工业GM时期，自动化打磨方式才造就了第一批采用V面打磨法打磨的刀具，究其原因，是因为直到目前为止，都没有机器能够进行凸磨。
所有的凸式打磨都是手工进行的。
凸式打磨的好处是刃部的碳化物所受到的支撑力是现有V磨的大约4倍。
凸磨出来的刃部的保持性要比V磨的好得多，强度是V磨刃部的4倍而且非常非常的锋利。
那厚重的刃部脊线可以是让刃部的碳化物更加的稳固，所有凸磨法打磨的刀具可以长久的保持锋利，在使用很久之后还可以顺利的进行切割作业，而相对的V磨刀具可能早就钝到无法使用了。
凸磨法打磨的刃部也是非常容易保养和复原的。
稍微用皮带蹭蹭，立马又可以变得像剃刀般锋利。
所有的黑杰克经典款刀具都是用传统方式手工凸磨，能赋予你无上的切割性能，且不会对其强度和韧性造成影响。
如何恢复锋利
不要用油石打磨，因为油石磨出来的地方是平的，而你的刃部是弧形的。你只需要把刀刃 - 记住只是刀刃 - 在纸板，皮子，粗袋布或其他比较粗糙的材料上每隔几天蹭几下就行了。很简单-把刀放平，然后把刀背抬起直到刃部与表面接触，然后用力的将刀向后拉并同时向下施力，将整个刃部都蹭到。另一边也这样。方向可以使刀尖到刀柄或者刀柄到刀尖，随你喜欢。
刃部变平或者崩了？也简单，找点320,600和1200目的砂纸，放在鼠标垫或其他可以弯曲的表面上，使用相同的研磨方式逆向对刃部进行研磨，先用320，再用600，最后1200，直到损伤被消除为止。然后在纸板或者皮上对刃部进行收面处理，这样你那漂亮的凸磨刃部就会再次出现了。
虽然这篇文章并非花田洋网介绍的，但是对于想要稍微了解凸磨的朋友来说，也是有值得借鉴的地方的。
