BloodrootVW
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- Oct 20, 2014
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I would be very interested in hearing your thoughts on two topics:
1) What are your favorite profiles?
2) Where do you like your knives balanced?
In our shop, we are in more-or-less constant conversation about these two aspects of use. The profiles seem very strongly tied to a person's preferred cutting stroke and the balance to point and type of grip--even more that weight within a given range. Perhaps, gyutos and chefs in the +210mm range would be a good place to start.
Feel free to ask for any clarifications. Thanks for your thoughts!
David
1) What are your favorite profiles?
2) Where do you like your knives balanced?
In our shop, we are in more-or-less constant conversation about these two aspects of use. The profiles seem very strongly tied to a person's preferred cutting stroke and the balance to point and type of grip--even more that weight within a given range. Perhaps, gyutos and chefs in the +210mm range would be a good place to start.
Feel free to ask for any clarifications. Thanks for your thoughts!
David