I am interested in understanding the pros and cons of having a Masamoto VG petty and a Korin CS Gyuoto converted to left hand use.
Related Forum Threads
- First Knife set advice Last post on 4/12/14 at 7:28am in Cooking Knife Reviews
- Even more confused than before..... Last post on 4/15/11 at 9:01pm in Cooking Knife Reviews
- New knives Last post on 6/16/11 at 12:05am in Cooking Knife Reviews
- Misono UX 10 Chef Knife 270mm (10.5") help with honing! Last post on 12/31/10 at 2:26am in Cooking Knife Reviews
- Tojiro DP F-809 240mm Gyuto a Good Budget/Entry level Intro to Japanese Knives? Last post on 9/18/11 at 9:06pm in Cooking Knife Reviews
How To Sharpen A Chefs Knife
Last edited: 1/7/12
- SantokuLast edited: 8/25/10
- Japanese Knives 101Last edited: 5/7/13
- Chef Knives How To Really Use ThemLast edited: 2/16/10
- How To Use A Chef Knife Part IILast edited: 8/31/13
The Chefs at The Chef's Academy in Indianapolis, In. Were amazing and knowledgeable. They showed interest with your creativity and looked forward to beating you with their hats when you did some...
I picked up one of these on sale with the intention of storing until Christmas. But that's a ways off, and I needed to verify it worked in case I needed to return it with in the warranty...
I've been looking for recipes and ideas I can ship off with my daughter to college and this book had a good variant idea on the one-pot meal. But the writing is chatty and cutesy. This doesn't...
I have to say it never occurred to me that such a unit would exist until I was working at one of my companies events and they had a catered breakfast in which the caterers would cook omelets to...
WARNING!!! Want to lose your money? Welcome to Italian Chef Academy! If you read this message before choose the school,please close their website and forget you've ever seen it - I wish somebody...
Converting right handed Japanese "Western Style" knives to left handed use.
Gear mentioned in this thread:post #2 of 42/6/11 at 8:29am
First of all, if you look closely along the blade, in sunlight or a clean fluorescent, can you see how much asymmetry is on the edge? Are we talking roughly 60/40 or 90/10 or what?
The basic thing is that asymmetry allows you to reduce your total included angle -- the thickness of the blade just behind the edge -- a little bit, and this means some improved effectiveness in terms of how sharp it will behave. That is, sharpness is all about the meeting of two planes right at the edge, but the thinner the knife is behind the edge the sharper it will seem. (Imagine a really insanely perfect sharp edge ground 60 degrees on a side: the first molecule cuts perfectly, and then the rest of the knife just gets in the way, if you see.)
There are two disadvantages to asymmetry.
The first disadvantage is that if the edge is strongly asymmetrical, honing on a rod -- sharpening steel, whatever -- becomes quite problematic. If the steel in the knife is extremely hard, this is sort of a non-issue anyway, but it's one reason Western chefs do not traditionally go for asymmetry in their knives. I believe the knives you've got are not so ultra-hard that there is any necessary problem with honing, so if you wanted to do that you'd want your edges close to symmetrical.
The second disadvantage is that the knife will have a little bit of "pull" to it in the cut, but unless the knife is quite thick at the shoulder this isn't a dramatic effect. From the way you phrase your question, I presume that you are a lefty and the knives you're dealing with are sharpened somewhat righty, yes? So let me suggest that you try slicing a fat carrot into medium-fat slices. The knives are going to pull a little away from you in the cut, which is going to encourage the carrot to crack near the end of the cut rather than cutting cleanly through. So do you find that this is the case?
I would say that the principal question is whether the asymmetry on these knives interferes with your effective use of them. Ultimately, the knives will work better for you if they are symmetrical or somewhat asymmetrical in your direction, but if the knives aren't working badly for you now you don't need to do anything about it. What you do is, every time you sharpen, grind normally on the left side, then grind another 40-50 strokes; on the right side, grind as little as possible, just enough to flip the burr and get rid of scratches. Over time, the asymmetry will shift over by itself, and there's no reason to pay someone to do it for you. If it is actually interfering, the petty is easy, but switching a whole gyuto -- well, it depends on how confident a sharpener you are, and how much the service is charging to do it for you.
Hope that helps.post #3 of 42/6/11 at 9:55amThread Starter
Yes that helps.
We are talking about roughly a 60/40 asymmetry. I am a lefty - I have rarely (if ever) noticed a problem using either knife. I have a left handed Misono UX10 and I cannot feel much difference in terms of the a "pull" as you described. I like your ideal of having the blade change over time through sharpening. That make practical sense to me.
Kenpost #4 of 42/6/11 at 9:52pm
- Converting right handed Japanese "Western Style" knives to left handed use.
- › Mold Prevention in Commercial Cookies 15 minutes ago
- › Military Chef 1 hour, 22 minutes ago
- › In search of a new gyuto 1 hour, 48 minutes ago
- › struggling to find creative inspiration without ripping off other... 3 hours, 3 minutes ago
- › Need help with Jjamppong recipe. (Spicy Korean-Chinese Seafood... 3 hours, 52 minutes ago
- › New to Chef Talk 4 hours, 36 minutes ago
- › Thawing frozen blackcurrant puree... to make sorbet? 4 hours, 45 minutes ago
- › cookie preservative 5 hours, 51 minutes ago
- › Doughnut Food Truck??? 6 hours, 20 minutes ago
- › Looking for a new Gyuto 6 hours, 25 minutes ago
- › Chef Academy by TheCookSaigium
- › Anova WiFi Sous Vide Precision Cooker, Black by phatch
- › Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off... by phatch
- › Iwatani Gas Cassette Burner Stove by eastshores
- › Italian Chef Academy - Rome by tessy
- › Wine Bottle Cooler Stick - 3-in-1 Stainless Steel Wine Chiller... by majorc
- › Meat Thermometer - Instant Read LCD Screen Auto Shut-Off with Long... by majorc
- › Le Cordon Bleu USA by freshbaked
- › Professional Baking by Daniel Benitez
- › Culinary Institute of America - Hyde Park by backtobasics2
- › Serving iced tea with lemon.....
- › Pastitsio-Greek "Lasagna"
- › Corn Fritters with Peach Salsa
- › Watermelon Limeade
- › Tomato Basil Pasta
- › Melon & Feta Salad
- › Bacon & Corn Relish
- › How To Make Old Fashioned NY Sour Corn Rye Bread
- › Want to customize your uniform? Know your...
- › Elotes-Corn on the Cob, Mexican Style