If we are voting, I agree with tk and Marko.
I can't say I've had a problem with my "lasers," either. Sometimes, it is nice to have a heftier knife for slicing, though.I don't find my lasers to have much flex, plus it would only be evident if one was using side to side torque, which wouldn't be involved in any form of proper gyuto technique.
Actually, I don't and all of my lasers are 270's. This is what No Chop was talking about. If your technique is clean, you will not feel flex.The flex might not be evident on a short knife, but if you have a 240mm or 270mm knife with 2mm over the heel and you try to cut through a hunk of Swiss cheese, you will feel a flex...
I don't find my lasers to have much flex, plus it would only be evident if one was using side to side torque, which wouldn't be involved in any form of proper gyuto technique.
The flex might not be evident on a short knife, but if you have a 240mm or 270mm knife with 2mm over the heel and you try to cut through a hunk of Swiss cheese, you will feel a flex.
M
I don't find my lasers to have much flex, plus it would only be evident if one was using side to side torque, which wouldn't be involved in any form of proper gyuto technique.
I guess that is true to an extent. I just opened a coconut with the Burke proto. I probably wouldn't have done that with something really thin but that's pretty much it. What else do you do in the kitchen where a thin knife can't do it?...the gyuto is often asked to do things more than straight forward cutting or chopping...
I guess that is true to an extent. I just opened a coconut with the Burke proto. I probably wouldn't have done that with something really thin but that's pretty much it. What else do you do in the kitchen where a thin knife can't do it?
OT: You really need to get a camera brother........Burke proto and no pics.Were is a SUPERMOD when you need one.
Haha. I have a camera. In fact, I have pics. I'm gonna post them in a week after a few other folks get a chance to see this knife and give me their opinions.OT: You really need to get a camera brother........Burke proto and no pics.Were is a SUPERMOD when you need one.
I guess that is true to an extent. I just opened a coconut with the Burke proto. I probably wouldn't have done that with something really thin but that's pretty much it. What else do you do in the kitchen where a thin knife can't do it?
OT: You really need to get a camera brother........Burke proto and no pics.Were is a SUPERMOD when you need one.
Having Supper??
And I don't care how good your technique is, a thin knife will take the path of least resistance through a big wheel of hard cheese, even if that means steering, bending and flexing. And extra blade weight is helpful in tons of tasks. A thin knife can do most things, but the flexibility is never benefit, so I just prefer a thicker one.
I apply left side pressure when chopping an onion quickly. It naturally brings the blade to your knuckle when it clears the onion. The faster you go the more pressure. (We're not talking about a ton here.) A flexible blade adds another variable when it does clear the onion. I find it is often the case for an onion to "porcupine" and I'm more likely to cut myself.
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