This is how the slant works. It's a slicing action, not a chopping action like in other blades. If you notice on those cooking shows, the chef is really slicing food rather than chopping, with some exceptions. I personally find that it reduces the number of passes required to get that great shave.The best way to describe it is that the blade cuts like a guillotine, and as such, it slices as it cuts. Another analogy might be a mandolin slicer, where you move the handle straight but the blade is angled. It should reduce the resistance you feel as you cut.