So, I have these two knives, a Catcheside nakiri and a Mizuno gyuto. Here are some choil shots. Catcheside: Mizuno: The Catcheside is wide bevel, with a shinogi around 1/3 of the way up the blade. You can see it in the choil shot. The Mizuno also has a shinogi, but it's less pronounced and halfway up the blade. The Mizuno is asymmetrically ground (for a righty), and the Catcheside is more symmetric. Question: The Catcheside just glides through horizontal cuts of (very fresh) onions like the onion isn't even there. The Mizuno starts wedging a bit when about 1/3 of the blade is through. Why? And what can I do to improve the performance of the latter? I'm making the cuts via a horizontal push-cut, not a tip swipe. I think the Mizuno is already thinner than the Catcheside in the relevant part of the blade, so I don't think "just thin it" is the answer. I've been trying to convex the blade road a bit with wobble strokes, but I'm not sure how well I'm doing. Anyway, if anyone has any ideas just from looking at the choil shots (which may or may not be representative of the overall grind, but let's assume they are), I'd appreciate it.