To me, the non bolster sucks.
I mean by that:
1. Bolster is clean, and no water goes into the handle.
So no worries in a hectic environment
2. Balances the weight of the knife, handle - blade,
Which balance is
a. Better for your wrist
b. Better for your knife, in case it falls down. Handle heavy knives land with the handle while blade heavy knives land with the blade or the tip of the blade and then the tip is a goner. Balanced knives can land with the above 2 ways, or totally horizontal( as it happened with my Hiromoto Honyaki, and I was about to have a heart attack during the fall, but I got so happy the moment of the landing)
To be clear, I was speaking of the "full bolster" which travels down to the heel of the blade's edge. That sucks.
1. Knives with bolsters frequently experience water penetration. All depends on maker's f&f quality
2a. Not necessarily so. A weight forward blade aids in cutting, therefore requires less force exerted on your wrist.
2b. In a short drop, which is 99% of knife accidents, the balance point doesn't matter. The knife doesn't fall far enough to allow gravity to orient the knife in any direction.
integral bolster, in Damascus is best.
this one (A)?
http://www.cheftalk.com/content/type/61/id/85899/
or this one (B)?
http://www.cheftalk.com/content/type/61/id/85900/
I am leaning towards A at the moment as it feels like it would suit my "pinch grip" on the knife. Or do you guys think it doesnt matter?
Thanks
this one (A)?
http://www.cheftalk.com/content/type/61/id/85899/
or this one (B)?
http://www.cheftalk.com/content/type/61/id/85900/
I am leaning towards A at the moment as it feels like it would suit my "pinch grip" on the knife. Or do you guys think it doesnt matter?
Thanks
Because you find the profiles wrong because they are German, or because you think they implement the German profile incompetently?
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