Mon Jun 17, 2013 3:32 am
I don't get the need for a single bevel Honesuki.
What am I missing? Being left-handed, I feel left out, not being able to buy one of the Richmond Honesukis, for it is in my price range.
Is there really a need for this or are honesukis right-handed just to annoy me?
Mon Jun 17, 2013 1:35 pm
Just to annoy you. I can't imagine why they are either. It is a weird thing. For what they're used for....as well as the hankotsu knives.....single bevel doesn't seem to be a plus.
Mon Jun 17, 2013 3:42 pm
Anybody know if the http://www.chefknivestogo.com/fufkmbo14.html
I know the http://www.chefknivestogo.com/moho15.html
is double although out of your price point...
Mon Jun 17, 2013 4:13 pm
They're all double beveled per say. The differences lye in the varying degrees of asymmetry in the blade grind.
Never seen any of them, so any information I'd have is purely based on published data.
Mon Jun 17, 2013 5:51 pm
As a deboning knife, you may consider a traditional French désosseur.
Mon Jun 17, 2013 11:24 pm
I have no idea either. They're easier to grind.
Mon Jun 17, 2013 11:39 pm
Certainly easier to grind, and ignoring lefties isn't exactly a problem in Japanese culture, as far as I know.
Tue Jun 18, 2013 5:50 pm
On the other hand, if it's just to annoy me, perhaps the right-handed Honesuki I purchased as an experiment will be just fine until Mark decides to make a 50/50 Honesuki in my price range.
I don't even notice it's racist preferences for right-handedness unless I try to do something with it like... to julienne a carrot, just for the hell of it.
When I'm using it to molest a chicken it does just fine.
I think the Honesuki has a wonderful, unique and manly shape to it, hence my preference over a traditional boning knife.
Tue Jun 18, 2013 6:49 pm
I think it is supposed to follow the bone structure better being a single bevel, kinda like a Deba does on fish.
Wed Jun 19, 2013 5:21 am
Perhaps in theory, Taz, but I don't find this to be true in practice.
In fact, I've found the best results come from the less knife work the better, e.g., pulling the breast meat away from the bone instead of cutting it away from the bone, etc.
The H I'm speaking of is the custom-handled one you sold me, Taz.
I really like it and use it a lot.
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