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Thread: Need Input on Suji Profile I Chose

  1. #11
    Quote Originally Posted by Marko Tsourkan View Post
    I don't they will feel very different. The edge curve is almost identical, so the difference in performance will be coming from geometry mostly.

    M
    Maybe it's because I'm looking at these pictures on a Wii and can't make them bigger(housesitting yay), but the top one looks like the tip is a bit higher. While that may not be a huge difference in the grinding process, in professional or heavy use it is ORDERS of difference. Having a slight curve in the tip makes a knife seem a lot longer, and, IMO more dynamic, because it offers more forward resistence when you push cut meats with the belly area. My favorite thing about having a high tip on a slicer is that its like having the balance and size of a shorter knife, and the cutting edge of a nice long slicer, but only when you need that extra something.

  2. #12
    Quote Originally Posted by johndoughy View Post
    Maybe it's because I'm looking at these pictures on a Wii and can't make them bigger(housesitting yay), but the top one looks like the tip is a bit higher. While that may not be a huge difference in the grinding process, in professional or heavy use it is ORDERS of difference. Having a slight curve in the tip makes a knife seem a lot longer, and, IMO more dynamic, because it offers more forward resistence when you push cut meats with the belly area. My favorite thing about having a high tip on a slicer is that its like having the balance and size of a shorter knife, and the cutting edge of a nice long slicer, but only when you need that extra something.
    Your observation is correct. The tip is a little higher on the top knife. Thanks for explaining why you prefer a little bit of the belly near the tip.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  3. #13
    Senior Member Adagimp's Avatar
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    Both profiles look spot on for a dedicated slicer, but if I had to pick one it'd probably be the narrower profile. Reason being that a slicer is unlikely to see much abuse and the extra agility of a narrower tip would be a boon for controlling the cut on a knife this long. That being said, I get what johndoughy is saying about have some belly at the tip of a slicer. I feel like I have to finagle the end of my cuts with my yanagi, because of how flat the profile is near the tip.

  4. #14
    Quote Originally Posted by Adagimp View Post
    Both profiles look spot on for a dedicated slicer, but if I had to pick one it'd probably be the narrower profile. Reason being that a slicer is unlikely to see much abuse and the extra agility of a narrower tip would be a boon for controlling the cut on a knife this long. That being said, I get what johndoughy is saying about have some belly at the tip of a slicer. I feel like I have to finagle the end of my cuts with my yanagi, because of how flat the profile is near the tip.
    I remember studying one of my favorite slicers and noticing the belly and wondering why it was there. It makes a lot of sense now.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

  5. #15
    From looks alone, I like the narrower one. It looks to have just a little more agility which I find to be incredibly important for a suji. Super thin at the tip is best IMO.

  6. #16
    Great, thanks guys. I will have two variations, with belly near the tip and without.

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

    If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com

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