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Discussion in 'Cooking Knife Reviews' started by crackton, Nov 24, 2016.
Anything actually good for making veggies not stick to the blade?
Yeah geometry. Thin at the edge and then gets thicker towards the spine, that kind of knife will not stick as much. Usualluly a heavier knife
Known as a wide bevel, tends to wedge in stuff like splitting carrots and othe hard veggies, but thin slices and coins just jump right off.
Here's what could be considered a tamer more versatile version https://www.japaneseknifeimports.co...ducts/gonbei-240mm-hammered-damascus-wa-gyuto
Here's the ultimate https://www.japaneseknifeimports.co.../products/gesshin-heiji-240mm-carbon-wa-gyuto
That's a flat bevel that begins very close to the edge and tapers out about 5deg/side. The top sides go straight down from the thick spine, forming the sharp shoulder where they meet the wide bevel.
A proper usuba doesn't stick to much of anything. Just sayin'.
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