Question About the Ionfusion Special

Jan 7, 2001
I recently purchased an Ionfusion Special. The left side is the one sharpened, and I understand the reason why only one side is sharpened. My question is, why the left side ? I have noticed that almost all of my serrated blade knives have the serrations cut in the left side. (The Ka-Bar next generation fighter was the only exception.) I wondered if it was to facilitate right handed use of the knife, so the edge would bite in when making a cut away from the body.
I know that when we tested Ion fusion edges, we found that if you sharpened the right side, the edge would bite too much. If you are a right handed person, cutting away from your body, a left handed edge has a "ramping" effect which allows for a smooth cut. If the knife were sharpened on the right side and you tried to fillet a fish with it, the edge would angle your cut into the backbone of the fish and the cutting would stop.
I hope this makes sense.
Blades with an asymmetric grind have a tendency to "dive in" or "climb out" depending on which side is beveled. If you are cutting slices off the end of a slab of material (such as a loaf of bread) it is handy to have the grind on the right so that the blade tends to dive in towards the center of the slab. This tendency from the blade grind will be offset by a tendency to climb out due to the thinness and weakeness of material in the part that you are slicing off.

If you are slicing material off of bone a right hand bevel will cause blade you dive into the bone. Particularly with the thin, hard edge of the Buck coated blades the edge will tend to catch in the bone rather than slide along it. The left-hand bevel will be more convenient for a boning or filleting operation.