Almost perfectly straight saw blade

When you attach an ‘almost perfectly straight saw blade,’ it doesn’t mean it won’t cut. Well… saying it won’t cut is not entirely accurate. It’s more like ‘it requires skill to cut.’ Why? Because the cut edge turns out beautifully clean. However, once you cross a certain threshold, you might find yourself ‘tearing’ instead of cutting.

Why did I think of this? Because when I meticulously sharpened the INOX-Honyaki and tried cutting newspaper, it felt more like ‘tearing’ the fibers than ‘cutting.’ Did you know newspapers have fibers aligned vertically? Cutting along the fibers vertically with the knife felt smooth and there was no sensation of cutting.

Cutting horizontally against the fibers provided some resistance, but regardless of cutting in a wavy pattern, it still cut smoothly. Slicing sashimi, for instance, follows the grain of the fish, while cutting meat aims to sever the fibers. So, I believe this concept could apply to ingredients too!

I’m genuinely curious to see how this sensation translates in practice. As for how to attach an ‘almost perfectly straight saw blade’… well, those who know, know, so it’s a secret. There are certain conditions required to attach it!

Hibishugyo

2006-12-05