ChickenHawk
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- Nov 24, 2013
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Hello all,
I just wanted to get some feedback here. I am in the process of designing my own chef knives, have the basic contours - etc all figured out, but have an idea, reguarding the boning knife. and would like your thoughts.
I am curious if a chisel grind might be a better way to go, than the conventional flat - V - grind. My reasons are as follows.
I know many have issues with them, but I think in this application, it could be a benefit. I used to have a Japanese made boning knife that was chisel grind, and loved it.
What are your thoughts?
I just wanted to get some feedback here. I am in the process of designing my own chef knives, have the basic contours - etc all figured out, but have an idea, reguarding the boning knife. and would like your thoughts.
I am curious if a chisel grind might be a better way to go, than the conventional flat - V - grind. My reasons are as follows.
- Holds a sharper edge
- easier to sharpen
- cuts closer to the bone
- more durable edge
I know many have issues with them, but I think in this application, it could be a benefit. I used to have a Japanese made boning knife that was chisel grind, and loved it.
What are your thoughts?