Single beveled, dimples etc.

Discussion in 'Cooking Knife Reviews' started by crackton, Nov 24, 2016.

  1. crackton

    crackton

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    Anything actually good for making veggies not stick to the blade?
     
  2. millionsknives

    millionsknives

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    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
     
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  3. rick alan

    rick alan

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    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.
     
  4. chrislehrer

    chrislehrer

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    A proper usuba doesn't stick to much of anything. Just sayin'.


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