There is a debate on the question whether a knife with a highly polished edge will cut a tomato easily. Some people contend that in order to penetrate the skin of the tomato, the edge should be toothy. A highly polished edge will slip off the skin, so they say. Continue reading
This is a question I’ve asked a number of times to various people and on various forums. I got two different answers: a rough diamond plate and a fine diamond plate. Only one of these answers could be right. Which one?
Waterstones consist of abrasive particles that have a particular grit size. According to Spyderco, a prominent maker of ceramic sharpening stones, it is not possible to give such a grit rating to the Spyderco ceramic stones. That has caused many questions as to how these ceramic stones work.
It is well known to users of guided angle sharpening systems like the Wicked Edge that the sharpening angle does not change along the straight portion of the edge.
However, most blades don’t have edges that are completely straight. They curve towards the tip and the sharpening angle changes towards this tip. This article examines what the angle changes are on the tip curve.
In the knife world quite a few claims are made regarding the advantages a convex edge may have over a straight edge. In this post I examine some of these claims.