You know... Those indentations in the blade that have become popular enough to be put on full sized chefs now.
Do they do anything for you?
Just wondering since I tried a few knives and to me they really didn't make much difference at all. Maybe they do to you pro types who cut a lot more veggies than I do.
Also, as someone who grinds his knives new edges quite often, I wonder about what grinding the blade to where the dimples are will do to the blade.
...has ground his dimpled chef halfway through the dimples and it doesn't seem to bother him. But I wanted to know what you guys thought.