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OK, another stupid newbie question about knife profiles and techniques
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Thread: OK, another stupid newbie question about knife profiles and techniques

  1. #1
    Senior Member welshstar's Avatar
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    OK, another stupid newbie question about knife profiles and techniques

    OK

    This is potentially a dumb question but i need edumacating on something please.

    When im using me newer knives ( gyuto's ) the profiles seem to be slightly curved around the belly. Example shown in this suji ( apologioes to catchside if im out or order borrowing his pic )
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    Well when im slicing things like tomatos and particularly when im chopping herbs i cant get clean cuts all the way through, i get little trailing connecivity. Now im assuming its because of the curve of the knife edge.

    Is there a technique that im missing ? i can understand say on a tomato how you can slice more but when your chopping how do you get clean cuts ? or do I need a special knife with a flat edge for chopping ?

    Sorry if being dumb here !!!

    Alan

  2. #2
    Senior Member stevenStefano's Avatar
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    You need to move the knife back and forth, not just up and down. Definitions of cutting motions are worthy of a whole forum themselves but I think that is the simplest answer. If you cut just straight up and down (chopping to me) you need a very flat knife because the area of the blade you are using is very small. Therefore if you move back and forth you are using more of the blade and I'd describe this as thrust cutting. Chopping is way quicker but you need a very flat knife, whereas with thrust cutting the profile is pretty much irrelevant. There is also draw cutting which I use a lot, and Salty uses in some of his videos I believe which would do the same job when you're cutting tomatoes, in that you will get good clean cuts. I like knives with a large sweet spot as in knives with a large flat area just back from the tip, because that's just me, I rarely use the heel area. Many people prefer knives with a large flat area near the heel, just depends on your cutting techniques

    For herbs I always rock chop

    Like I say, it's impossible to define techniques but that's my 2 cents

  3. #3
    Senior Member welshstar's Avatar
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    Steven

    Thanks, i can get the push or pull with the slice but what the heck is rock chop ? chopping herbs for example, i dont get how you can do anything else except a direct downard impact ?

    BTW, the kono working out good ?

    Alan

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    Also even if you use a dead flat blade for chopping, remember your cutting board may not be dead flat

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    Senior Member Johnny.B.Good's Avatar
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    Quote Originally Posted by welshstar View Post
    Thanks, i can get the push or pull with the slice but what the heck is rock chop ? chopping herbs for example, i dont get how you can do anything else except a direct downard impact ?
    http://www.kitchenknifeforums.com/sh...es-4-New-Folks

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    Senior Member stevenStefano's Avatar
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    I totally forgot about Salty's vid, would probably have been better for me to post that instead of saying anything

    Alan, yes the Konosuke is working out very well thanks. The tip looked good as new after I sharpened it once and it has performed very very well. Wish I had got a 270 ages ago. It is currently off getting rehandled

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    When I rock chop I rest my left palm near the spine's end and move the hangle up and down while moving the knife from left to right and back. Like a pendulum.

  8. #8
    Senior Member Johnny.B.Good's Avatar
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    Quote Originally Posted by stevenStefano View Post
    I totally forgot about Salty's vid, would probably have been better for me to post that instead of saying anything.
    I just watched it again; great video. Sometimes a picture is worth a thousand words! I couldn't begin to describe what Salty is doing on camera (and don't do much better emulating it in real life!).

  9. #9
    Senior Member welshstar's Avatar
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    Still not qute getting this rock chop

  10. #10

    echerub's Avatar
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    Quote Originally Posted by welshstar View Post
    Still not qute getting this rock chop
    Think of using the knife like one of those big paper cutters some classrooms or art studios have. Use your off-hand to hold the knife down at the "fulcrum" or "rocking point" (neither is quite correct, I know) on the spine of the knife, and your regular hand just raises and lowers the knife handle over and over again.

    You're using the belly of the knife on the board to rock up and down, up and down like what a rocking chair's rails do.
    Len

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