I was wonder who has experience with single-bevel knives, in particular yanagiba's. And what those experiences are.
Do you expect steering (rotation of the knife)? And at what side of the knife does the single bevel have to be? What happens when you have the bevel at the wrong side? Does the knife force itself out off the food then? And if the bevel is at the correct side, doesn't it force itself more deeply into the food? If not, do you have to use it from doing this and make straight cuts?
And what types of food/what types of cuts is a single-bevel knife most suited for? And why?
And any other interesting observations?
Do you expect steering (rotation of the knife)? And at what side of the knife does the single bevel have to be? What happens when you have the bevel at the wrong side? Does the knife force itself out off the food then? And if the bevel is at the correct side, doesn't it force itself more deeply into the food? If not, do you have to use it from doing this and make straight cuts?
And what types of food/what types of cuts is a single-bevel knife most suited for? And why?
And any other interesting observations?