which side do you put the raw fish trunk during the slicing for sashimi ?

[khman]

1/ the raw fish trunk being placed on the right hand side (or the side where you hold the knife) :
http://www.youtube.com/watch?v=G1-qd...eature=related

2/ the raw fish trunk being placed on the left hand side (or the side where you don't hold the knife) :
http://www.youtube.com/watch?v=ipkiF...eature=related

which side do you prefer ?
is there any particular reason for choosing this side ?

Thanks for participating

[parmenides]

For thin slices knife left side of fish, for thicker pieces right side of fish. Both videos are the same and show that he is not too skilled and he cuts not too thin pieces on the left side. Quite unusual.
Thick pieces are cut vertically on the right side so the fish can make way for the bevel of the knife.
Thin pieces are cut with the knife skewed (except for the very end of the cut) and the left hand on the fish to hold the piece in place.

[khman]

For thin slices knife left side of fish, for thicker pieces right side of fish. Both videos are the same and show that he is not too skilled and he cuts not too thin pieces on the left side. Quite unusual.
Thick pieces are cut vertically on the right side so the fish can make way for the bevel of the knife.
Thin pieces are cut with the knife skewed (except for the very end of the cut) and the left hand on the fish to hold the piece in place.

Oh i see !

Thank you very much for the answer !

(so , probably i will stop the polling )

[Bob H.]

what if you are left handed?

[kcma]

Cutting from right to left for thicker sashimi slices is faster. But it's impossible to cut thin slices that way. I never cut anything that thick so I always go left to right. For thin slices, you need your off hand to support and guide.

[khman]

interesting