>>938553709
What leverage? I don't see any dexterity to holding it like that.
The reason I want to cut the back flush is because, the angle is too sharp, and it digs into my hand while holding it, so I'll cut it, and file the borders a bit more round.
You can choke up and hold it with your index on that belly below where the edge begins.
Oh, no it's plenty, the guard there reaches a bit past my knuckles.
For something so large, it is quite wieldy, I can process a whole chicken using only that.