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
I attended LCB in Portland, Oregon and also in Scottsdale, Arizona. I was overall very disappointed with my time at Le Cordon Bleu. The standards are LOW. I'm talking DIRTY uniforms, poor overall...
I have been baking my entire life, and some of the recipes, i would not recommend.
Great all around experience in a beautiful college environment. Great chefs, serious students, exposure to lots of knowledge. Wonderful facilities! Can't go wrong.
I am still in school but this place is great. The teacher are know there stuff and many of them still work in the industry or they had previous experience from 4 star to managing the food for...
I personally had great times here and made a lot of friends. But all that aside, LCI stopped the externship part of the program which is truly where students will little to no experience really...
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.
- › Life After the Kitchen 10 minutes ago
- › Opening new bakery... 16 minutes ago
- › What Did You Have For Dessert? 35 minutes ago
- › Nothing to Say????? 54 minutes ago
- › how to price a catering job ? 2 hours, 18 minutes ago
- › The ultimate budget minded n00bs guide. All contributions welcome! 2 hours, 18 minutes ago
- › June 2016 Cooking Challenge: Vegetarian 2 hours, 20 minutes ago
- › Completely Custom Menu restaurant Concept. Genius? Madness? or Both? 2 hours, 36 minutes ago
- › Time to get my first "Real" knife. 2 hours, 43 minutes ago
- › A cook's confessions 2 hours, 44 minutes ago
- › Le Cordon Bleu USA by freshbaked
- › Professional Baking by Daniel Benitez
- › Culinary Institute of America - Hyde Park by backtobasics2
- › Orange Coast College Culinary Arts by nikimouse311
- › Lincoln Culinary Institute - Culinary Training by PRChef561
- › Anova Sous Vide Immersion Circulator (Black) by theloggg
- › Chef Academy by MartyfromItaly
- › Culinary Cooking School Professional Meat Grinder Food Chopper Fits... by Pete
- › Institute of Culinary Education (New York) by m00chness
- › Mauviel M250 Tin Lined 8pc Copper Cookware by Virgil
- › Kalua Pig And Cabbage
- › Kalua Pork, Oven Style
- › Beef and Mushroom Skewers with Onion Balsamic...
- › Jerk Chicken
- › The Florodora-A Gin Cocktail
- › Grilled Shrimp Stuffed Jalapeno Poppers
- › Chicken Salad - A Lesson in Presentation
- › Grilled BBQ Chicken Pizza
- › Coca Cola Battered Cherries
- › Strawberry Freezer Jam-Jelly Making Made Simple