First time poster, American living in Finland, and culinary student here. After much contemplation I decided to purchase a K Sab Au Carbone 10" chef's knife as my first real chef's knife. (Guess who's posts I've read a lot of...) While I'm quite happy with the feel of it, upon further inspection I have my concerns about the straightness of the blade. This will also be my first foray into freehand sharpening, fwiw.
I took some pictures on a piece of glass to hopefully illustrate the curve to the blade. I couldn't manage a picture looking at the tip and down the blade, but it's very obvious in that direction that there is one long arc along the spine and two waves along the edge. But I don't know. You tell me. Should I return the knife? How straight is "straight" when it comes to knives? I purchased it straight from the sabatier.us website, btw.
tl;dr: is this blade straight enough to freehand sharpen without trouble or do I exchange it?
Spine of the knife, tip to the left.
Close up of the spine.
Hard to tell(?), but the blade is touching the glass both to the left and right of the gap.
Belly of the blade flat along the glass, starts to curve up after 6 inches or so.
Knife held the other way, edge starts to curve up after a couple of inches.
Blade is touch just to the left and right of the picture.