Please 'splain this

[M1k3]

In this case I’d be very hesitant to put any bevel opposite the chisel as the would make it quite thick behind the edge without some serious thinning

I'd personally convex the right side, making it less chisel like. Which would also help reduce any possible steering.

 

[Jovidah]

Unless you're using it in denser foods, you more than likely won't notice any steering. If you do encounter steering, you can compensate by sharpening each side at a different angle.

For example:

Steers to the left/clockwise = sharpen at a higher angle on the left side or lower on the right side.

Steers to right/counterclockwise = sharpen at a higher angle on the right side or lower on the left side.

Cheese (especially if its bigger blocks) is definitly one of the products where I found steering most noticable in a knife.
It's actually why I gave up on using my honesuki as a cheese knife.

That being said 'what makes a good cheese knife' is a problematic proposition in the first place since cheeses vary wildly in hardness, stickyness, etc. and different cheeses favor different kinds of knives.
Likewise, many shorter cheese knives are meant more for a cheese platter than doing big blocks of cheese.

 

[Ericfg]

I have the same Wusthof knife OP shows and I never use it. The etchings on the lower portion of the blade face do nothing and the overall profile is something I'm not a fan of.
Having said all that I'm gonna try and find it and throw it in my kit for work this week.

 

[Seemore]

Please 'splain this​

It’s for when the countertop is too low.

 

[Seemore]

This is my cheese (and lotsa other stuff) knife:

https://carbonknifeco.com/products/...DXQzmqQzFU4bC1SnvjEoMBtExGHcluvNrHfn7n5Wun5dw

I’ve just been looking at that. How stiff/flexi is it?

 

[HumbleHomeCook]

I’ve just been looking at that. How stiff/flexi is it?

Don't have it at my fingertips just now but it's pretty stiff. You need some intent to induce any flexing with it sideways on a board. In use, I've never noticed any, or at least not that I've ever noticed as a concern. I use that knife for all kinds of stuff from slicing meats to cheese to pizza and a lot in between.

I can check it later for a more hands-on and immediate impression.

 

[Benuser]

I'd personally convex the right side, making it less chisel like. Which would also help reduce any possible steering.

Indeed. Had recently a gyuto under the Kanehide name in the same price range with a similar factory edge. I'd be surprised if it was meant to be used as such. It just is a very simple way of producing an edge the end-customer can adapt.
I reduced the right angle by the half to make it flush with the convex face. I went on until raising a burr on the left side and made there a narrow bevel of about 15°. From there on, it's a perfectly common configuration for strongly asymmetric yo-knives.

 

[daveb]

Also, I agree the Mercer is underrated.

It would be Impossible to underrate a Mercer. Sh!t on a stick.