Santoku edge questions

[Atlas Knife Company]

Could anyone with experience with kitchen knives chime in here, because my research is unclear. Does a true santoku bōchō have a chisel edge or bilateral edge? Also, at what point should I start a WIP thread? I have just ordered the steel and finished the practice knife, except for the handle.

 

[viva la]

if you look here:

http://korin.com/s.nl;jsessionid=0a...8647c60be3ed36ee.e3eSbNmTb3mTe34Pa38Ta38Sbhv0

you will see both choices. I have used both styles and see no real advantage of one over the other so I think it comes down to personal choice.

 

[viva la]

also looking at the ergonomics of the handle it looks like yours may be a bot awkward to handle. (just constructive criticism, please disregard if you want)

here is a quick vid of a guy showing how to hold a french style chefs knife, same way as you should hold almost any kitchen knife:

http://video.about.com/busycooks/How-to-Hold-a-Knife.htm

ignore his voiceover, it's kinda lame.

And if this is stuff you already know, or have considered, I apologize.

 

[SShepherd]

also a suggestion.........don't cordwrap a kitchen knife, all you do is get "stuff" in it and end up with an unsanitary/stinky handle.

 

[Atlas Knife Company]

No, no, extremely helpful. I saw the forefinger cutout and liked the looks of it. however, now that I try a proper chef's grip, I find that my middle finger is right on the point of the cutout and very uncomfortable. However, I think this would be very comfortable for the steak knifes.

Also, the cordwrap is just for the practice knife to test the grip. This is a practice knife of junk steel with no edge. Sketches aren't really my thing so I first carved one out of wood then one out of junk steel. This way I can actually feel it in my hands and decide what needs to change. I would have put the Corian scales on but they are a little troublesome for a practice knife.