Chief Longwind Of The North
Certified/Certifiable
Ah, but hollow ground blades have an inherent weakness. If you look closely at the geometry, they get thicker as they move vrom the belly to the spine at an exponential rate, meaning that as more metal is taken away do to sharpening, it become progressively more difficult to sharpen the thicker blade. Now granted, with proper honing technique, and sharpening carefully, a high quality hollow ground blade should last a life-time. But the softer, lower quality hollow ground blades are pure junk.
The other problem with a hollow ground blade is that it wedges foods apart, which is fine for soft meats, most breads, and many veggies. But when you are tring to slice through a large watermellon, or a winter squash, such as a large butternut for instance, or a rutabegga, that hollow gring becomes a royal pain. A high quality knife with a straight grind from the spine to the belly, slices cleanly, and goes through much more easily.
Just thought I'd share.
Seeeeeeya; Goodweed of the North
And grantons are not only used on santokus. They can be found on high-end carving knives, on bread knives, and often on knives designed to slice cheese.
The other problem with a hollow ground blade is that it wedges foods apart, which is fine for soft meats, most breads, and many veggies. But when you are tring to slice through a large watermellon, or a winter squash, such as a large butternut for instance, or a rutabegga, that hollow gring becomes a royal pain. A high quality knife with a straight grind from the spine to the belly, slices cleanly, and goes through much more easily.
Just thought I'd share.
Seeeeeeya; Goodweed of the North
And grantons are not only used on santokus. They can be found on high-end carving knives, on bread knives, and often on knives designed to slice cheese.