Gotta wonder how long and how well the edge would really hold up.
Lots of people don't understand that there are different edge shapes or profiles for different purposes. You don't shape a chisel's edge the same way you would your shaving razor... I just wonder how long that edge will last while cutting vegetables against the board.
Of course, knives get dull, and that's part of the deal using them -- which is why the ceramics aren't my favorite. Ever sharp? Uh huh. They'll sharpen them for you for free -- you can't do it at home -- but that means you have to have two -- one to use and one to ship off and wait for them to get to it.
Still, from what I can tell, the VG-10 steel of the Sakura Rockwells at about 60 -- might well shatter if you drop it funny -- but you can probably cut a few tomatoes and carrots before you have to sharpen it ...
Gotta wonder how long and how well the edge would really hold up.
ReplyDeleteLots of people don't understand that there are different edge shapes or profiles for different purposes. You don't shape a chisel's edge the same way you would your shaving razor... I just wonder how long that edge will last while cutting vegetables against the board.
Of course, knives get dull, and that's part of the deal using them -- which is why the ceramics aren't my favorite. Ever sharp? Uh huh. They'll sharpen them for you for free -- you can't do it at home -- but that means you have to have two -- one to use and one to ship off and wait for them to get to it.
ReplyDeleteStill, from what I can tell, the VG-10 steel of the Sakura Rockwells at about 60 -- might well shatter if you drop it funny -- but you can probably cut a few tomatoes and carrots before you have to sharpen it ...