Do hammered & Kurouchi finishes catch on your knuckles? Silly Question?

[fourmations]

hi

as mentioned this could be a stupid question but....
do the dimbles and roughness catch or drag on your knuckles of a claw grip
Id imagine they dont or no-one would buy them
but just looking at some knives they look as if they would?

rgds

 

[Just a DK]

We talking like 30 min of prep for home chef or like 4 hours of line work?

 

[fourmations]

We talking like 30 min of prep for home chef or like 4 hours of line work?

just home cooking, just wondering... i've only just bought my first knife, a Shibata R2 gyuto but am always browsing and learning for future additions, the shib is very smooth sides of the blade (as are all my previous knives) Looking at some of the hammered ones it looks like your knuckles would bump around on the dimples, thanks

 

[Corradobrit1]

None that I've used. Rough choils and sharp spines are a bigger problem for comfort in the pinch grip IMHO.

 

[Just a DK]

just home cooking, just wondering... i've only just bought my first knife, a Shibata R2 gyuto but am always browsing and learning for future additions, the shib is very smooth sides of the blade (as are all my previous knives) Looking at some of the hammered ones it looks like your knuckles would bump around on the dimples, thanks

I'm quite sure you will never have issues with your knuckles dragging on finishes (at least I've never had that issue...). I could possibly see if you work chopping oily chicken for hours it could?

 

[M1k3]

No

 

[HumbleHomeCook]

No

This.

 

[Corradobrit1]

This.

+1

 

[ian]

Idk, I haven’t had a kurouchi knife in a while, but I remember thinking that thick kurouchi was a bit less comfortable for this reason.

@M1k3 says “silence, you weak knuckled fool!”

 

[Heckel7302]

No

How thick are your knife hand calluses now?

 

[M1k3]

How thick are your knife hand calluses now?

Not that thick at all. I wear vinyl gloves most of the time though. And use Eucerin lotion judiciously.

 

[Heckel7302]

Not that thick at all. I wear vinyl gloves most of the time though. And use Eucerin lotion judiciously.

I was just poking fun. Continuing on that trend, we know what you're judiciously using that lotion for...

 

[JASinIL2006]

Not that thick at all. I wear vinyl gloves most of the time though. And use Eucerin lotion judiciously.

It puts the lotion on its hands…

 

[240_Gyutos_Only]

I find that when using a knife w/ a rough hammered or kurouchi finish, I don't press my knuckles against the side of the knife like I normally would if it was smooth for exactly this reason. Instead I try to hover my knuckles like a millimeter to the left of the blade. Even for short tasks, I don't like the friction and roughness rubbing on my knuckles. w/ kurouchi there is a wide variation where some are quite rough and others fairly smooth, so it really depends on the knife.

But it probably would never be enough of an issue for me to dislike the knife if I really like everything else about it. It looks like for a lot of the other folks in this thread, the added friction is barely even noticeable, and the benefit is usually increased food release w/ a rougher surface. And obviously some people love the aesthetic.