I can see what you mean, but it feels right to me. Bark River and Fallkniven have us pretty well taken care of for full convex. I love this as another, different option. You can definitely get thinner feathering backwards on these, but the convex on the side it is gives more bite when you're trying to really cut deep into the wood. This grind makes the blade sort of steer into wood more, so if you want thinner cuts you'll have to exercise more control or flip it as you did. For food prep, if the grind were flipped then chopping would want to favor uneven cuts. Where the convex is, if you were chopping then the convex would guide the slices you're cutting to the right whereas backwards it would push into the opposite direction. So it's right handed for general purposes, but not as much for feather sticks.
Hi rob hope alls well when you sai one side is flat ground and the other is convex it reminds me of a knife i had it was a siberian knife called a yakut. Keep up the great vids buddy 👍
👍Thanks Rob, I couldn't agree more, it would be great with full convex. Their website is somewhat confusing, the pictures show RH & LH, but the convex appears to be on the wrong side like yours are, maybe you and I need the LH models 🤣. Probably the translation from Japanese like the saying goes "Translated from.... by English speaking....." 😅.
Flipping heck Rob your feather sticks are better than mine even when you say it’s awkward using your left hand 😂 I’ve used a cold steel master hunter for feather sticks, again no where near as good as yours but I found it suited me better than any others I’ve tried so far👍🏼
Good on you Rob giving it the old college try. Left handed attempt? If I’d try to brush my teeth left handed I’d put an eye out…. As always, enjoy your content.
Its good of them to label each side “straight” and “convex”, avoids any confusion I suppose. From what I can make out from their website and their kickstarter page that is indeed the right hand version, flat on the inside and convex on the outside. An option would be just to have two models rather than a left and right cut, a flat grind and a convex grind. 5.5mm is a chunky knife, 4mm with a Scandi possibility isn’t Japanese enough for the manufacturers.
what if (hear me out) to make the flat grind without secondary bevel, like classic Japanese kitchen deba/yanagi? will it feathersticking better, how do you think?
Excellent additional dialogue about that weird grind. I wonder why they just didn’t go a full six-inch scandi with 1/8” blade stock? I know that’s your favorite! 😁😜
