Hiya Kitchen Knife Forums!
I've been thinking about some wonky knife designs lately. I'm working on my first knife right now, which is pretty standard, but then I've been looking into strange ideas lately.
Here is one of them. The knife handle is angled downward.
It seems like a good idea to me, because my hand normally rests like that at cutting board height. What do you experts say? Would you like a handle like so?
I don't have nearly enough cooking experience to determine how useful it would be.