it can if you are rough with it. generally if you are going to move stuf with a knife it is better to flip it and use the back or just scoop with the blade, but if you're gentle it should be fine. it depends on the knife hardness and how sharp you keep ypur edge too.
Bad for knives in what regard?, chipping, rolled edge? Its not the "style" of cutting or wooden/poly board that damages knives, its the grit, micro debris and bone that knives hate..... i don't get caught up on 1 "way" of cutting. I could use a USUBA and push cut the veg to death if i was a purist, (and technically im using a beef sword for a stand in for a western chefs knife) but wheres the fun in that??? a knife should be a fair bit harder than your cutting surface, and if it ain't id be sending it back somewhere for a refund.....
have knife Will Cook sorry that wasn’t very specific, to my limited knowledge I thought that knives with a high HRC should not be used to rock chop, because it twists the blade, and unlike in knives with softer steels where the steel folds over itself, this causes chipping and can damage the knife.
chipping vs rolling is about steel properties not so much cutting technique. Cutting technique isn't the culprit. If im push cutting OR rocking OR slap chopping a vg10 blade is going to roll regardless. The harder i chop, push cut, roll cut or slice, the faster that will occur...... (sorry for the late response)
have knife Will Cook no worries thanks for replying anyway. That’s interesting, I don’t remember where I read it, but I remember someone being adamant about never rock chopping with Japanese knives. Thanks for clearing that up and great video
