- Joined
- May 1, 2013
- Messages
- 11
Hello knife connoisseurs. I'm new to the forum so bear with me.
I like folders with jimping. IMO jimping creates a better feel and more precise cut.
My question, why not employ jimping on "chef knives?" i.e., when I handle an 8" chef's knife, with standard grip, forefinger on spine, why not incorporate a 2" jimp?
I think the only drawback would be the jimp grooving would harbor more bacteria.
Opinions?
I like folders with jimping. IMO jimping creates a better feel and more precise cut.
My question, why not employ jimping on "chef knives?" i.e., when I handle an 8" chef's knife, with standard grip, forefinger on spine, why not incorporate a 2" jimp?
I think the only drawback would be the jimp grooving would harbor more bacteria.
Opinions?