Decreased food stickage

Great advice here guys. The S grind is intriguing but at my skill level I'm going to give the FFG with convexity a try first.
 
IIRC, the much lauded Shigefusa kitchen knives have a bit of that super shallow grind hollow to them and are a fair bit thicker at the spine than some "lasers"
 
I do full flat on one side, and a convex on the other side. For a right handed user, the edge is offset 70/30 to the left, with the convex on the right. 1/8" blades release better than 1/16" blades, but don't slice as well. I only go to 400g when finishing, as finer grits result in more stiction. This grind isn't super easy, especially with a full distal taper and offset edge combo, but it's not super hard either. I haven't had a single person complain about this grind yet.
 
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