Quote:
Originally Posted by jyl
I'm fine w/ caring for a carbon steel blade, have some of those. Our knives get steeled each use, handwashed, dried, and I wipe the ferrous blades w/ olive oil before I put them away.
I'm wondering about the one-side sharpened aspect - is that weird to use?
|
Chisle ground knives are pretty nice to use for slicing. Although they are hand specific. Example if you are right handed the right side should be beveled and vice versa. They are easier to sharpen too, you just need to worry about getting the angle right on one side.
Nice thing with the chisle grind is the knife will 'eject' the cut piece at an angle so that you could move on to the next slice quickly. And it is easier to control the flat side with your knuckles. Like working with a chisle.
With normally ground knives you need to push the cut meat off if you are cutting fast. I used to work in a restaurant and did LOTS of cutting, chisle ground knives are a great innovation for control and speed. Watch a sushi chef cut and you will know what i mean.
added: chisle grind not so good for cutting through bone, the angle is too acute and might chip the edge if not careful. Better to use a convex ground edge for bones.