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My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
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Yeah, but you've gotta find yourself a happy medium.
I like the heft of my yoshikane, it's one of the reasons I bought it, but what I failed to factor in was the added thickness of the blade.
Because that width have a prying effect on whatever you're cutting, the food itself also reacts with a clamping force. This means it requires more force to get the blade edge through your food.
Noticeable on stiff foods (carrots), and deep foods (onions).
Works just fine on stuff like broccoli, meats and tomatoes.
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