Originally Posted by Slamdunkpro
It's 2 inches longer than than a 12 so you can get through a brisket flat in one draw cut. The advantage to the radius is that the whole blade edge isn’t engaging the object to be sliced at the same time allowing for even less drag, yet still making a continuous cut with no “saw marking”.
The other plus to the radius design on the blade is that when you make a draw cut (pull the blade toward you) the physiology of your arm causes your elbow to lift up, causing you to change the angle of attack of the blade. On a straight traditional slicer you either end up cutting with the very tip of the blade or break your wrist to allow the blade to remain flat, reducing your leverage. The radius blade allows you to maintain maximum leverage by not having to break your wrist while the cutting edge still tracks parallel to the food.
I was wondering the same thing. thanks for the explanation. I'm using a 14" straight slicer now and I like the length. I guess i really didn't notice that I ended up using the tip of the blade near the end of the stroke. I'll have to pay closer attention. Keep me posted on the availability. I'm always interested in new knives