Left-Hand/Right-Hand Scratch Pattern?

[Working Edge]

A buddy of mine told me on the phone today that an old mentor of his taught him to pay attention to whether his sharpening customer was a left-handed or right-handed user of knives; that the orientation of the blade on the stone makes a difference to the knife's user due to friction presented by the direction of the sharpening scratch pattern.
Supposedly, the scratch pattern should be different for a southpaw...
Not talking about left-hand or right-hand bevels here, as in chef's knives.
Anyone heard of this theory?
Thanks,
Mark

 

[Obsessed with Edges]

I'd never heard of that, as described in 'left hand' or 'right hand' terms anyway.

There is a lot of discussion about direction of the scratch pattern affecting slicing cuts, i.e., if the slicing is done by pushing the blade away and down (slicing tip-to-heel), or by pulling the blade toward oneself (slicing heel-to-tip). The general consensus is, for aggressive slicing, the scratch pattern should be either perpendicular to the edge of the blade, or with the teeth angled or 'raked' into the cut somewhat. Think of a circular sawblade's teeth and how they must be oriented in the proper direction to cut well. Otherwise, I can't see how doing the slicing from either hand, left or right, would change anything else.

 

[David Martin]

There could be something to this observation. As I have noticed in sharpening, I try to maintain the bevels even. I mostly use my knife in the left hand. Later after days of use the burr always develops on the right side of the blade. I hope I am hitting at what you are wanting to discuss/ observe about adjusting during sharpening for hand favored in knife use. DM

 

[Craig James]

There could be something to this observation. As I have noticed in sharpening, I try to maintain the bevels even. I mostly use my knife in the left hand. Later after days of use the burr always develops on the right side of the blade. I hope I am hitting at what you are wanting to discuss/ observe about adjusting during sharpening for hand favored in knife use. DM

More due to a slightly off perpendicular cutting action rather than to do with left/right hand David?

 

[David Martin]

My thinking was toward, the cutting hand used created the burr on that side.
It's always very consistent. Thus, could a change in sharpening angle on the right side correct this from happening? DM

 

[loonybin]

A buddy of mine told me on the phone today that an old mentor of his taught him to pay attention to whether his sharpening customer was a left-handed or right-handed user of knives; that the orientation of the blade on the stone makes a difference to the knife's user due to friction presented by the direction of the sharpening scratch pattern.
Supposedly, the scratch pattern should be different for a southpaw...
Not talking about left-hand or right-hand bevels here, as in chef's knives.
Anyone heard of this theory?
Thanks,
Mark

If I'm paying someone else to sharpen my blades, there better not be any scratch pattern on the blade at all, as I will be expecting a mirror edge. Just sayin'...

As a southpaw, I think this is hogwash. If you're putting a perfect 50/50 bevel on the blade, then scratch pattern won't matter for left/right use. Push/pull use is a different story.