Where can I learn to adjust to the “steering” in single bevel knives?

[captaincaed]

Really nifty

 

[captaincaed]

So something like this?




No need to go custom for a stainless mukimono unless you want to. Here's one available "off the shelf":
https://japanesechefsknife.com/coll...o-3-kama-usuba180mm-7inch?variant=29589554627

Knife work playlist from the same channel. Thanks for introducing me

 

[mengwong]

Found another positive use for steering: turns out a yanagiba is perfect for watermelons, lol. Separating the meat from the shell.

 

[Dan S.]

Found another positive use for steering: turns out a yanagiba is perfect for watermelons, lol. Separating the meat from the shell.

OMG, must try this.

 

[mengwong]

(Section it with a regular slicer first though, don’t want to torque the edge against the husk.)

 

[SirCutAlot]

Long time ago I used a Hamokiri for peeling Pineapples, works well"

 

[Dan S.]

(Section it with a regular slicer first though, don’t want to torque the edge against the husk.)

Yes, that's what I was picturing. I cut watermelons into slices and then remove the peel by cutting between the peel and the flesh. a single bevel would seem perfect for this.

 

[Qapla']

Found another positive use for steering: turns out a yanagiba is perfect for watermelons, lol. Separating the meat from the shell.

(Section it with a regular slicer first though, don’t want to torque the edge against the husk.)

Long time ago I used a Hamokiri for peeling Pineapples, works well"

I never would've thought of any of those. Now I'm wondering if there are new uses for gishiki-bocho's.

 

[mengwong]

Along similar lines —