LifeByA1000Cuts
Senior Member
- Joined
- May 21, 2016
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If one wanted food release and stiction properties similar to a narrow slicer ... why would it not make sense to grind, say, the 1st third of the blade (seen from the edge) just like a thin slicer, just thick enough not to wedge like hell but give some ploughing action, and let the steel get slightly thinner again towards the spine - making the back part of the blade work as a stiffener and force transfer element without interfering much with the food?
EDIT: Think that kind of design was even found suitable for preparation of whole knight in the past?
EDIT: Think that kind of design was even found suitable for preparation of whole knight in the past?