Thanks for the info! Can you elaborate a bit more about the quote above?Asking to adapt an edge is no durable solution. Expect serious steering issues to appear after a few sharpenings. And in between, food will stick to the flat side.
Thanks for the link, it is very informative. So I guess what you descried is similar as post #25 in the linked thread? I didn't realize that the whole blade is actually right-biased, not just the edge.If you put a neutral or lefty edge on a right-biased blade, you should expect clockwise steering. Friction on the left bevel is lower than on the right one. With brand new knives or lasers this isn't very pronounced, but when the blade becomes a bit thicker behind the edge, it will worsen. Common problem with jig systems who tend to produce symmetric edges. Nice edges, poor cutters.
Thanks for pointing this out. Yes, my experience is based on German knife, and I will give 240 wa handle more serious consideration.I also want to ask you, is there a reason why you want a 210 not a 240? Keep in mind Japanese knives are much lighter, so a 240 would probably still be lighter than a 210 German knife. Especially if it has a wa handle. My first knife was am 8 inch and the main reason I stepped up wasn't because I got better, but because the second I really got used to it I realized it's too small. Unless you really really can't use a 240, whether due a cramped work space or knowing that you absolutely can't use it, I'd think really hard about the size of the blade.