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Thread: How's this shape look?

  1. #11
    Senior Member shankster's Avatar
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    Perfect shape for a honesuki/boning knife.

  2. #12
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    Quote Originally Posted by ecchef View Post
    As long as it wasn't hardened so much where tip breakage would be a persistant issue.
    Thats my main issue with pointy knives. Also, how flexible is it gonna be at the first 10mm-20mm or so?

  3. #13
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    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  4. #14
    I think tips that are that pointed are useful with smaller (paring) knives, but I’m not sure why it would benefit other types of knives. Personally, I’d would be worried about it being too fragile for a honesuki / boning tasks, or as saltydog said too hard to control when doing tip cutting with a petty or gyuto.

  5. #15
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    Quote Originally Posted by SpikeC View Post
    Ouch...

  6. #16
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    Just a thin slice across the knuckle...............
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  7. #17
    I have more trouble shaving knuckles when it is the heel area of the blade, on a really tall food, like half a cantaloupe. Of course, it always happens when I'm in a hurry.

  8. #18
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    Quote Originally Posted by johndoughy View Post
    I have more trouble shaving knuckles when it is the heel area of the blade, on a really tall food, like half a cantaloupe. Of course, it always happens when I'm in a hurry.
    thats what usually happens to me as well

  9. #19
    Senior Member NO ChoP!'s Avatar
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    It looks cool as heck; that being said, I would be concerned with wrist angle when the blade is flat on the board; the downward handle angle may lead to quick fatigue.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

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