Hello my fellow Chef Knives Enthusiasts!
In this video we're diving into the world of knife geometry and its impact on the food release of a knife. The cross sectional geometry is very important for the cutting feel and performance of a knife. It might even outshine the steel and heat treatment.
We've handpicked a bunch of blades from our Meesterslijpers inventory, each with a distinct cross-section geometry and grind, to discover which one reigns supreme in the food-release arena.
Before you swipe that credit card for a new knife, remember to check its thickness at the spine and its geometry. The grind of a knife can spill the beans on its performance before you even slice a tomato.
There are more grinds than there are ways to julienne a carrot,
but we've narrowed it down to three grinds that we see most in our inventory:
Full Flat Grind
Flat Grind
and Convex Grind.
Let’s see which of these three grinds will give you the best food release on a
knife, shall we? Enjoy the video!