How many guys have cut their hands on a non rounded spine? All the reason I ever needed.
Cut their hand on the spine? I don't think I own a knife with a spine that sharp.
Broke skin in 2-3 hours straight use of Tojiro DP. Then the next thing I did was ease the spine and thin it
Overall, the comfort of the spine is a big deal for a professional .
a rounded spine on a 4+ mm spine is nonsense.
0 for 2 Mucho. Do you even knife bro? :lol2: My Tojiro Yo Deba and I disagree with you. When you have to split, crack and shell 24 cases of lobsters in one night you really wish that you had rounded that spine.
[video=youtube;VleV5O0pVgc]https://www.youtube.com/watch?v=VleV5O0pVgc&t=8s[/video]
After the massacre that night my calluses were basically ripped off of my finger. It's the very reason I rounded that spine.
Here's a less extreme example. 6 cases of whole chickens broken down with the bones left in for fried chicken dinner.
[video=youtube;urIeUid1TMo]https://www.youtube.com/watch?v=urIeUid1TMo&t=57s[/video]
Yeah, shoulda rounded that spine prior but at that time I didn't have a belt grinder. I think if there's a pattern here it's that there's a heavier knife being used with more force and impact. Why would you want a sharp corner digging into your finger with high impact repeatedly? I ended up borrowing a dremel tool and grinding down the corners. I did a **** job and I even slipped off the spine and scarred the blade face but it didn't matter. I never had to deal with that ever again. Long ago I had since fully rounded that spine and scotch brite belt polished the face and installed a coke bottle handle.
Now THAT'S a comfortable knife.
Never had a problem with that knife again. In fact it is probably one of the most comfortable knives I've used. Most likely because when you place force or pressure on a small surface area especially thin or angled surfaces the impact is greater than when you distribute that force amongst a larger surface area especially a smooth or rounded one.
Broke skin in 2-3 hours straight use of Tojiro DP. Then the next thing I did was ease the spine and thin it
Nice looking kato! 😀
Are Kato really that thick? This Tojiro DP Yo Gyuto is about 5mm. Surely you jest.
Wow, 6mm. That is pretty thick for a Gyuto. I'm sure it cuts better than my Tojiro Yo Deba though based on geometry. I don't know that I would like to use a knife like that all day long however.
0 for 2 Mucho. Do you even knife bro? :lol2: My Tojiro Yo Deba and I disagree with you. When you have to split, crack and shell 24 cases of lobsters in one night you really wish that you had rounded that spine.
when you place force or pressure on a small surface area especially thin or angled surfaces the impact is greater than when you distribute that force amongst a larger surface area especially a smooth or rounded one.
Rick, HA, I didn't know we were keeping score. First off, if you believe that a knife is more comfortable with a fully rounded spine, I have not reason to doubt you. You spend more time with your knives in one day that I do in a month, and your knife skills have always been a reference for me.
That said, As a home cook I may only use my Deba to cut only one fish, very methodically mind you. I prefer to have a platform with distinct shoulders to use as reference for my eye/finger to control the knife, especially when I can't see the blade. I also feel that a flatter slightly eased spine distributes the pressure from skin on metal more. Also, we could be splitting hairs as the was we define "Rounded" vs "Eased."
Oh Robin, Your spines are silky, sexy and curvaceous, you must have made my knives female. HA
Over the years I've got so much conflicting feedback on this subject that it's crazy. Some people claim that eased is too rounded and others consider super rounded not rounded enough - can't make anyone happy. :dazed:
I prefer mirror polished spines and choils
And I forgot to mention the pros who like to use the forward part of the knife for scraping so they want rounded/eased near the handle but not near the tip. :dontknow:
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