aaamax
Senior Member
- Joined
- Aug 13, 2013
- Messages
- 342
- Reaction score
- 51
Can someone explain how/why the geometry of a knife can so dramatically effect the cutting action? Is weight one of the more deciding factors? To really drive the point home I cut an apple and then a tomato with a 120 petty, 240 cleaver, 270 gyuto.
What a trip.
Thanks in advanced.
What a trip.
Thanks in advanced.