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The trick is in how you hold it. Hold the blade, not the handle. That's also true for a chef's knife. Hold the blade just in front of the handle, between thumb
... LOL! Actually, it seems knife and I have adjusted to each other more quickly than I anticipated. The real problem is two-fold, the deeper curve between
Really weird, I got one a year ago and figured it would take some getting used to but it didn't.I am not sure if because I have been cooking professionally it