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Ahhhh!!!, I answered once in more detail and it deleted because inwasnt signed in!! The wells (not scallops- that makes me think bread knife). Are supposed to capture fluid and make for smoother slicing. Though, a Santoku should have a different angle of sharpened edge than a "western" edge. So you may lose slicing ability in your inability to properly ...


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This is a pretty intricate question and my answer is based on what I have read and personal experience. If I understand correctly, knives with dimples or scallops are supposed to create more air space between the knife and the food, thus reducing adhesion and making release of the food easier. This seems to be the reason most stated for an advantage of this ...


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I have the same problem years ago, I am a clumsy person and always cut my self whenever I work or cook in the kitchen. I avoided using knives for many year and just throw almost everything to the food processor. But everything changed when my friend send me this NoCry Cut Resistant Gloves last Christmas, and boy..everything changed after that. I am more ...


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I suspect that the knife owner shut up because he didn't know what he was talking about. So long as you don't mistreat them, Shun hold a blade rather well. The problem is that they're cut at a sharper angle than most European knives (16° vs. ~20°), so the blade is more delicate, and so is more prone to go out of alignment, especially if you use too hard of ...


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Heat treatment changes the allotropy of an iron alloy. Steel doesn't equal steel; first, there are chemical differences (different amounts of carbon, nickel, etc. added) and second, there is a difference in the microcrystalline structure of the metal. The different allotropes (= same material in different structures) of steel have different mechanical ...


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The blade of knives is made of metals or alloys (mixture of metals). Metals have a tendency to expand at high temperatures. So, it is possible that the sharp edge of the blade is expanding when heat treated, making the knife dull/blunt. This is dependent on the metal type of the knife he was using because each metal has its specific degree of expansion. ...



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