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Showing 1 of 47 conversations about:
Massdrop x Apogee Vital Super Slicer Kitchen Knife
jbeavis19
0
Aug 22, 2018
Technical question about the knife. Why is the edge only ground from one side? Is there a performance reason, a technical chalenge or are you just saving money and making a knife that will always cut all slanty like? Does this unique edge behave it self when ground this way? Its also could be that I'm interpreting the pictures on the site here incorectly and it is ground from both sides.
Kavik
5531
Aug 22, 2018
jbeavis19I'm not sure I've ever seen a double bevel serration on a bread knife before?
My Tojiro ITK has the same scalloped edge, single grind. It steers a bit in harder stuff, like slicing a melon in half, but not terribly. And it should be easily controlled if your really using it for something soft like bread
megalonzerg
90
Aug 22, 2018
jbeavis19Serrated blades are almost always ground from only one side because of the difficulty of matching up the curved angles precisely from two sides. If done from one side the razor edge can be kept perfectly straight from the edge view with an even pitch, minimizing tearing.
jbeavis19
0
Aug 22, 2018
jbeavis19Thank you
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