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mqwebnet
3
Dec 4, 2017
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I’ve seen some Japanese chef knives that have a “hammered” finish which creates indentations in the upper half (or so) of the knife. Does this help with food not sticking to the blade like the scallop indentations seen in some Santoku style knives? Thanks.
Dec 4, 2017
djfluffkins
157
Dec 4, 2017
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mqwebnetThey don't specifically help with that but it doesn't make it easier to get food off of at times. I think the bigger concern is whether you're using the "right" knife for the "right" purpose. It's not like you can't use most general purpose knives for everything, but you could use a paring knife to cut potatoes and it'd like not stick to it, but that's for other reasons.
Dec 4, 2017
cs85b03
101
Dec 8, 2017
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mqwebnetThe only benefit I see is when cutting cheeses or potatoes. They slide off more easily when in the hammered portion, but the portion of food that touches that part of the knife is really minimal. To me, it is really just aesthetic.
Dec 8, 2017
mqwebnet
3
Dec 8, 2017
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djfluffkinsThanks for reply
Dec 8, 2017
mqwebnet
3
Dec 8, 2017
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cs85b03Thanks, I wondered about cosmetic value vs practical value...
Dec 8, 2017
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