Jimp an 8 inch chef's knife

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?
 
Gotta agree. As a (proud) California Culinary Academy drop-out, we never learned any forefinger-spine knife holds. Standard grip is the pinch grip and some hammer grip variations.

I do think that jimping on hunting knives can be useful when processing game and scraping hides but not for fine kitchen cutlery. Besides, good cutlery tends to be very thin and jimping would only cause discomfort during usage.
 
I think it's great to try it, and see what works best for you. It's good to be creative! If you want to be as accurate as possible it might be good to go with what GuinnessSynd said. I think that it would be best to really wash the jimping after any use with raw meats.
By the way, welcome to the Forums!
 
My next door neighbor asked me to put a thumb notch on the spine of a couple his kitchen knives. It seems to work for him.

Ric
 
GuinnessSynd, thanks for the knife holding less. "Feel the steel, your grip is real and touch the blade, you have it made," applies. This is why I joined the blade forum!
 
CWL, I agree will all the other posts.......pinch grip is the best. Keep in mind, in the near future, 3-D printing, we could create our own specific blades to any configuration. The future 3-D is in its infancy......however, the applications are limitless.
 
After a little touch up session on the 1x30 I decided to round the spine on a few kitchen knives.
They feel much better as they tend to dig into my thumb and finger.
 
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