Mon Apr 22, 2013 4:32 pm
These knives have a curious shape near the handle.
What is the reason for this ?
Mon Apr 22, 2013 5:19 pm
What knife/knives are you specifically referencing?
Mon Apr 22, 2013 6:05 pm
No specific knowledge, but I've always assumed it's to prevent your hand from slipping into the blade.
Mon Apr 22, 2013 6:13 pm
Well, number one.. it projects the manipulated bone/joint away from tang centerline as you're working. Two, it's effective on a push cut. There can be times in which a push allows better leverage or angle. For instance, trimming silverskin I will often use an upwards push into the butt-end of a beef tenderloin to get the silverskin out of the three lobes. Furthermore, it allows a roll into a cut. There can be times in which I want to push & roll the heel into a cut to extract a small or large section. For instance, while frenching a lamb rack on-the-fly, I will come down between the ribs towards the eye side and roll the heel at the bottom of the stroke; then coming up the inside of the other rib... almost "scooping" out the fat/membranes/connective tissue.
I am not a knife designer, but these are a few ways in which I have used and recognized said design excels at...
Mon Apr 22, 2013 9:53 pm
I love the hands on knowledge Melampus is bringing to this thread. I totally agree. Adam Marr also brings up a great point, The last thing you want to happen is to use to much inward force on a knife and have the blade slip into your hand. So how do we sharpen that curve? I'm thinking a rounded section on the corner of a stone..?
Mon Apr 22, 2013 11:57 pm
At first I thought it might be for hand safety but after further examination, it seems there would be better ways that could be accomplished compared with just exposed blade sticking out lower than the wooden handle.
Hence my question. Wasn't sure what cutting features it might possess. Sounds like Melampus uses that blade shape to his advantage.
I have the same question about other knives. Specifically a large butcher's knife. It seems they have a curved blade and rounded, bulbous tip, quite the opposite of a boning knife. What are those features for ?
Tue Apr 23, 2013 12:01 am
Here's another example:
Another note on rejecting the safety idea... I thought if it were for safety... why is that the only knife that has that particular
feature. Basically, that's why I assumed it was a cutting feature, not a safety feature.
Tue Apr 23, 2013 1:39 am
I'm no expert, but in my experience, the bulbous shape works very well for breaking down large cuts of meat -- stuff that's larger than the length of the blade. I've got one, and about the only time I use it is when doing whole briskets.
Tue Apr 23, 2013 12:14 pm
MrDelicious wrote:I have the same question about other knives. Specifically a large butcher's knife. It seems they have a curved blade and rounded, bulbous tip, quite the opposite of a boning knife. What are those features for ?
I'm not a meatworker but I've found that the wider blades help to keep the cut straight
when slicing thru large hunks of meat. I find thinner tipped blades harder to control
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