Questions for single bevel users
Ok, here goes-
Now that I am an incurable J knife addict, I am feeling cravings for a stronger hit.... Yep, you guessed it, single bevels :biggrin:
First some info about me: Amateur but determined home cook. Use a pinch grip and mostly a push or pull cutting technique depending on the knife and what I am cutting. Cook with a lot of vegetables prepared many different ways but not much fish :sofa: (mostly because good fish is hard to come by here). Mostly chicken and beef (various cuts and preperations). Good waterstone setup (imo) and pretty good at sharpening (again imo). From lots of reading I have a very good Idea of how to sharpen single bevels and don't see it being too difficult. Almost all my outdoor knives are scandi grind which is pretty much the same as the frontside blade road of a single bevel. I know that the backside is sharpened very little, and only on the fine stones. I have gotten the impression that I might want to pick up something even finer than an 8000 for finishing. Any truth to this?
What I want to ask those of you who use them is the following:
1. What made you try single bevels?
2. What surprised you about them?
3. What was the learning curve like?
4. What style(s) do you find most useful and what styles do you think I would find most useful?
Of course Yanagibas are gorgeous but I also love the look of Usubas. Is there any point to a Yanagiba if I don't cook much with fish? I would get no use out of a Deba as I don't take apart whole chicken or fish with any kind of regularity.
I have been trying Katsuramuki with my Nakiri with pretty good results. Did a nasty old soup carrot today and only had it break twice. Cucumber and Zucchini went much better. Would a Usuba make it much easier?
Sorry, I know that was a ton of questions but anything you've got is always appreciated.