whosthebestcop wrote:I would say the steel doesn't matter you are comparing 2 quality steels. Geometry, profile, weight, and handle are probably better to figure it out first.
I see, so steel is no longer in consideration. But it seems there are more who have bought that particular Blue #2 than the White #1 variant. What do folks on this thread prefer between the two knives I have linked?
Weight wise they are both similar. White #1 clocking in a bit lighter.
Profile - From what has been said Blue #2 has a slightly longer flat spot (not sure how much more), than the White #1 (maybe the White #1 will allow for more of a rocking motion).
Handle - Both ebony? looks similar if not the same (again I have not had the pleasure of seeing it in person)
Price - $35 difference between the two. Not an issue
Geometry - Spine thickness on the Blue #2 is thinner than the White #1
Does food stick to the Blue #2 less maybe?