The curve is nice but i don't think it brings anything to the knifes performance(maybe ergonomics, if so im all in for #2).
And for you as a maker won't this create a little more hazzel when cutting up the blade blank etc?
-"we're gonna make gluten free lasagna"
I like the original design. Those curves and whatnot usually end up doing weird things to my hand.
I'm not liking #2. To me, it looks like you sneezed while at the grinder.
From a design strength standpoint, a radiused corner is inherently stronger than an angle. Not that I believe that a suji would be used in a way that would push the steel far enough to develop stress cracks.
If you're going to incorporate a curved choil, don't do it by taking material away, but by adding it.
“Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter
Here's where I'm at on this....I'm thinking that I like a rounder vs sharp transition than the original design offers but I'm not sold on going with #2 just yet. I'm thinking that there's got to be something in between these two designs to best fit most people's wants. I'm all for tweaking on an individual basis though.
Dave, I agree with you. I was going to vote for 1.5, but could not find a button for that choice
David (WildBoar's Kitchen)
Would your hidden plunge line come out as cleanly on Ver. 2?
"God sends meat and the devil sends cooks." - Thomas Deloney