If we are talking strictly about food release on a nice-cutting knife (thin behind the edge), flat will be worst regardless of edge unless the bevel is very large. Asymmetric, not flat grind with asymmetric, large bevel will be best, in most cases.Tk- good response and I do agree that all those factors come into play.
I'm wondering if you had the same profile knife ground several different ways lets say both flat with 50/50, one with asymmetric grind but 50/50 bevel, asymmetric grind with AS bevel, a convex ground with 50/50, and another convex ground asymmetric bevel an used it in the same food which would be better overall. I know it hypothetical just curious as to which would perform better.
What don't you like about the grind salty? Seems like its done pretty well am I wrong?This knife would be far from my first choice. Just saying.It looks almost barbaric.
He mailed this one in.
Should be the same. The only disadvantages are some "steering" which is really only a problem (I actually like it this way.) in extreme cases like the Watanabe shown and there isn't quite as much metal behind the edge so they don't work as well for hammering, lol....Also how do asymmetric edges compare to symmetric edges in terms of edge retention?