Regarding the chisel edge on Naga sword-daos.

kronckew · 16th October 2022, 04:11 PM

I agree with RobT.

Japanese single bevel knives are 'handed', usually right, to produce a fine 90º cut, the angled surface pushed the cut-off bit out of the way to the left and the cook craftsman can more easily see and control the cut.

My Taiwan knives have right-handed single bevels and are easy to sharpen the angled bevel side, then fine stone &/or strop the flat side to remove the burr.

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16th October 2022, 04:11 PM	#1
kronckew Member Join Date: Mar 2006 Location: Room 101, Glos. UK Posts: 4,239	I agree with RobT. Japanese single bevel knives are 'handed', usually right, to produce a fine 90º cut, the angled surface pushed the cut-off bit out of the way to the left and the cook craftsman can more easily see and control the cut. My Taiwan knives have right-handed single bevels and are easy to sharpen the angled bevel side, then fine stone &/or strop the flat side to remove the burr.