welshstar
Senior Member
- Joined
- Aug 15, 2011
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OK
This is potentially a dumb question but i need edumacating on something please.
When im using me newer knives ( gyuto's ) the profiles seem to be slightly curved around the belly. Example shown in this suji ( apologioes to catchside if im out or order borrowing his pic )
Well when im slicing things like tomatos and particularly when im chopping herbs i cant get clean cuts all the way through, i get little trailing connecivity. Now im assuming its because of the curve of the knife edge.
Is there a technique that im missing ? i can understand say on a tomato how you can slice more but when your chopping how do you get clean cuts ? or do I need a special knife with a flat edge for chopping ?
Sorry if being dumb here !!!
Alan
This is potentially a dumb question but i need edumacating on something please.
When im using me newer knives ( gyuto's ) the profiles seem to be slightly curved around the belly. Example shown in this suji ( apologioes to catchside if im out or order borrowing his pic )
Well when im slicing things like tomatos and particularly when im chopping herbs i cant get clean cuts all the way through, i get little trailing connecivity. Now im assuming its because of the curve of the knife edge.
Is there a technique that im missing ? i can understand say on a tomato how you can slice more but when your chopping how do you get clean cuts ? or do I need a special knife with a flat edge for chopping ?
Sorry if being dumb here !!!
Alan