I've tried cutting several slices of fairly dense bread by now, and the knife is very difficult to steer. It tends to slide out toward the thin side of the slice, away from the body of the loaf. I assume this is both because the blade is fairly thick, and because the scalloped edge is only beveled on one side. Has anyone else experienced this, and does it get better with practice? For comparison, I am used to a cheap, but surprisingly decent, thinner bread knife from PureKomachi2, which is easy to steer.
I wonder if the steering issue is related to the side on which the knife is ground. Yaxell makes a very similar 9" knife, also of BD1N steel, 2.9mm thick at the base, but the grind is on the other side of the blade. Both of my two other single bevel knives are ground on the same, right side of the blade, like the Yaxell --with the knife held vertically, handles down and the spines to the left, the bevels are visible. The massdrop slicer is ground on the opposite side.
I wonder if I got a knife designed to be used by a left-hander? With the Massdrop Vital super slicer, one needs to hold the spine to the right, handle down, to see the bevel grind. Put another way, my knife is ground on the side which has "massdrop x apogee" screened on it.
Yes, that must be it!! The photo shown on the drop overview has the bevel ground on the opposite side from the knife I received. (I suppose it's possible the photo was mirror-image reversed in posting). But, also, In the photo under Overview, there is no text on the side which has the bevel. With my knife, the text is screened on the side with the bevel.
Could I get a reply here, from the maker or from Massdrop? Thank you.