- May 2, 2011
- Reaction score
I am curious, and i am hoping that some of the everyday knife users will chime in. I was thinking that if the partial flat grind was on the edge of the holy grail, why not drop the flats behind the grind in some. With a slight(48") concave, would this help with food sticking without sacrificing strength behind the grind? This is just a thought and am in no way trying to "reinvent" anything, just trying to save some headache in the long run.