I suggest you name it Liz and use it for lettuce.
and post a turgid essay of self-discovery about it in yer blog
I thought about doing circles but I decided on triangles. I think the triangle shape will help to guide the knife into and out of the cut by always having some contact with the food. If I remember correctly, I think the triangular shape is supposed to improve structural integrity. I don’t know if this applies to a knife but it looks like it will be easier to cut than a circle. I don’t have the knowledge or skill to put convexity on a knife with whetstones which is why I’m cutting holes in it.
The first knife with the large rectangles was too hard to sharpen on a whetstone because the area by the cutting edge was too narrow. I didn’t like sharpening the knife because my guide finger on the knife would rub against the whetstone. On this knife, I made the width by the cutting edge wider and the area by the spine narrower. I did this to decrease the food contact area. I plan to mainly cut potatoes and onions with this knife if it works.
Yes, this knife will be a gimmicky, one trick pony. The first knife has the best food release of any knife I ever tried but I don’t want to use it because it’s flimsy and seems dangerous. I was hoping to make this second knife more stable. There are many downsides to the first knife with the large rectangles.
Good idea, I didn’t consider using a monosteel knife, it probably would be stronger. The only monosteel knives I have are MSicard knives but I don’t want to screw them up.
Because you have the right tools and attitude for some geek-level ****ery?
Bonus, can do just half the work. Make the dimples on the dominant hand side.
Bing
