Shigefusa Thinness Question
I am very found of the S grind (as Theory called it and the word stuck), which happened to be similar to Shigefusa grind :) . Over the years I have seen many Shiges, from hefty on the spine and above the edge, to very thin and light (current trend it seems).
The thinner the grind above the edge, the better the cut initiation and food separation on tall things, like potatoes. However, because the convex above the edge is rather not very pronounced, shallow things will stick. I have played with different degree of convexity, but end result is the same - some stickage on shallow things.
So what is a good balance here? How many find the trade-off (good release on most things, ease of cutting vs some stickage on shallow foods) worth it?
I would like to hear Shige users comments.
PS: I stated already that I think there is no one perfect geometry for cutting all things, and I am steering in a direction of offering several different geometries in my custom work tailored to customer cutting preferences.