[crackton]

Anything actually good for making veggies not stick to the blade?

 

[millionsknives]

Yeah geometry. Thin at the edge and then gets thicker towards the spine, that kind of knife will not stick as much. Usualluly a heavier knife

 

[rick alan]

Known as a wide bevel, tends to wedge in stuff like splitting carrots and othe hard veggies, but thin slices and coins just jump right off.

Here's what could be considered a tamer more versatile version https://www.japaneseknifeimports.co...ducts/gonbei-240mm-hammered-damascus-wa-gyuto

Here's the ultimate https://www.japaneseknifeimports.co.../products/gesshin-heiji-240mm-carbon-wa-gyuto

That's a flat bevel that begins very close to the edge and tapers out about 5deg/side. The top sides go straight down from the thick spine, forming the sharp shoulder where they meet the wide bevel.

 

[chrislehrer]

A proper usuba doesn't stick to much of anything. Just sayin'.


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