i have 3 questions on knifes that assymetric

[boblob]

1. lets say for out example i have a knife that is sharpened at 15 degrees on both sides and it is even on both sides, then i go on and grind 1 side lets say you are looking at the knife from above and the left side was ground more , where will the knife steer and why will is steer ? , if you have a diagram or some visual explanation you know of i would like to see
2. in an assymetric knife for a right-handed user where is it intended to steer? towards the guiding hand or away?
3. what causes steering/ why does it even happen ?

 

[Nemo]

A Basic Explanation of Asymmetry

A Basic Explanation of Asymmetry Way back when I began sharpening I remember reading through many forum threads about asymmetry in double bevel knives and having no idea what was going on. All this talk about 70/30 and 80/20, "You should be doing this and shouldn't do that", but no real...

www.kitchenknifeforums.com

 

[boblob]

A Basic Explanation of Asymmetry

A Basic Explanation of Asymmetry Way back when I began sharpening I remember reading through many forum threads about asymmetry in double bevel knives and having no idea what was going on. All this talk about 70/30 and 80/20, "You should be doing this and shouldn't do that", but no real...

www.kitchenknifeforums.com

i already saw the thread, it does not give an answer to my question though
but it is a great thread

 

[HumbleHomeCook]

Same concept as shown in this video but to a much lesser degree when talking just the edge.

 

[cotedupy]

1. lets say for out example i have a knife that is sharpened at 15 degrees on both sides and it is even on both sides, then i go on and grind 1 side lets say you are looking at the knife from above and the left side was ground more , where will the knife steer and why will is steer ? , if you have a diagram or some visual explanation you know of i would like to see
2. in an assymetric knife for a right-handed user where is it intended to steer? towards the guiding hand or away?
3. what causes steering/ why does it even happen ?

This can be a complicated topic, but I'll try to answer your q.s in hopefully quite simple and generalized terms...

1.) If you're looking down at the spine of the knife from above, and have ground the bevel on the left side more, then it will steer to the left. Away from the side you haven't ground. Toward the side with the freshly ground, lower angle, bevel.

2.) That scenario would be a grind that favours a right-handed user. If you're RH-ed then a RH bias knife steers in toward your body.

3.) It happens because the bevel angle is higher on one side than the other, and as you go through food it pushes more against the side with the steeper angle.