Chisel ground knives all lefty ?

KO---As a former chef, when I slice vegetables, for example, with a V grind knife, the cuts are an easy straight down motion. When I use a CG, the knife pulls either left or right, depending on which side the blade is ground on. This pulling, when using a CG blade, occurs on rope and anything else that is being cut. This is elementary.
 
The blade will tend to rotate because of the concave inside of the blade. You need to hold it steady just like the Japanese cooks do. Take some time to work with a Japanese yanagi or just go watch a sushi chef. It doesn't take long at all to acquire the skill to use it. I teach cutlery and knife skills to pros and culinary students so I have some credentials as well.
 
KO---Thanks for the tip. I do own a CG kitchen knife but I have to compensate, like you said, when I use it. With my Japanese V ground knife, I don't have to compensate when I use it. For me, the V grind is just easier to use. But that's just me! My CG EDC aint for cut'n vegetables!!
 
Based on what I'm reading from most people, the world would be a much better place if knife companies would just give people their choice between V-grind and chisel-grind. If I had my choice, I'd never own another CG knife again. Anytime someone has to be sold on something they don't like, something's wrong. For awhile, I thought it was just me, but it's quite clear that there are a considerable number of people who just don't like CGs. And for us, we'll just have to seek out knives that are v-ground.
 
I think you are right when it comes to sporting folding knives. The real problem is that U.S. makers tend to make them left handed which makes them fussy to use for a right handed person. They should work fine for left handed people.

There are two major advantages to the single bevel. One is that it is easier to sharpen. Once you have the inside flattened, you only need to deal with one bevel. The other advantage is that the edge is at the side of the blade rather than the center so it makes the knife capable of making thinner slices. That's important to a sushi chef but not of much interest to a sporting knife user.

Personally, I do use single bevel knives in the kitchen but I don't own a single one in a sporting knife. I might if they made them right handed.
 
Confederate said:
Based on what I'm reading from most people, the world would be a much better place if knife companies would just give people their choice between V-grind and chisel-grind. If I had my choice, I'd never own another CG knife again. Anytime someone has to be sold on something they don't like, something's wrong. For awhile, I thought it was just me, but it's quite clear that there are a considerable number of people who just don't like CGs. And for us, we'll just have to seek out knives that are v-ground.
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i think the companies already make tons of knives to decide from, i doubt they are gonna make say a spyderco military with a RH CG blade, a LH CG blade and a std "V" grind lol.
 
Exactly. That's why there are different knife companies with different specialties. Look how expensive it is to make left-hand or tipup/tipdown choices, or to make larger or smaller versions of a popular knife. A company has to know it will sell the variants fast - warehouse shelf space is expensive, too, for the manufacturer and for the dealer.
 
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