- Right hander slicing sashimi with a single bevel. Would the bevel normally be on the right-hand side of the knife? Would the slices be taken from the right side of the product, resulting in the bevel pushing the slice to the right to better facilitate cutting?
yes to all of this if you're right handed. but i believe that the left bevel is actually doing more of the pushing. this only happens with debas and yanagis, to stop the fish from sticking, the left side is hollow ground.
- If you're filleting a fish or butchering a chicken, does the bevel side or flat side go against say the vertebrae or the breast bone?
bevel side goes against the bones.
go on youtube and search for the topic deba and fish. search results will give you a better idea how debas are used.
for honesukis and debas, pcckitchen's youtube channel has videos of him doing fish and chicken.
pcckitchen's pretty well versed with j blades so he's pretty awesome at them.
mtckitchen has pretty good vids on the honesuki specifically.
if you want really good technique on youtube, look for videos done by the japanese. there are some vids on there on the topic that just murder the meat so, avoid those. lol.
you'll get a better idea of how they're used after seeing the vids.
thing is, most japanese chefs actually force their apprentices to start using their right hands instead of their left even if they're left handed. it's sort of a cultural thing. i've seen this happen. even if there are left handed knives in japan, as we well know, they're more expensive and in kitchens lefties get in the way of the work of righties since they work at opposite sides of the prep table.
lefties prefer the trash bowl on the right, the finished product on the left. and righties do it the other way. knives too are on opposite ends. so if there are accidents in the kitchen, it usually happens coz the lefty was "on the wrong side".
so they teach them to learn righty. it sucks. but oh well.
Last edited by franzb69
on Wed Mar 13, 2013 2:32 pm, edited 3 times in total.