Japanese knife handedness

Discussion in 'Cooking Knife Reviews' started by Lili Deng, Jan 13, 2018.

  1. benuser

    benuser

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    The OP asked how a strongly asymmetric right-biased would work for him, being a left-hander. I'm quite aware about salesmen who minimize the problem and don't care about how things will develop after some time once they've sold their stuff.
    I've tried to give the most complete answer I can, leaving the choice to the OP once he has got impartial information.
    If the subject interests you:
    http://www.kitchenknifeforums.com/showthread.php/5656-Asymmetry-–-The-REAL-DEAL
     
  2. benuser

    benuser

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    As for the VG-10, I don't think I'm overcomplicating things. But I've seen quite some end-users struggling with it, and permanently touching it up with ceramic rods simply because they missed the sharpening basics.
     
  3. benuser

    benuser

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    Truly ambidextrous are rare, very rare, except for lasers, where there isn't enough steel remaining to convex. Retailers will often tell you there's no problem, rather than risking to lose the sale.