Thread: Knife Sharpness
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Peter Aitken
 
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Default Knife Sharpness

"Sheellah" > wrote in message
...
> I see people showing a knife's sharpness on TV by slicing a piece of paper

with
> it. I just tried that with a fresh from the store, fresh out of it's

protective
> sheath, Wusthof Grand Prix chef's knife and no go. Not even close. This is

a
> great quality knife so shouldn't it come that sharp fresh from the

factory? I
> assume they would sell a knife that had been finished to it's full

potential.
> No?


You can't be sure. Knives from the factory are usually quite sharp but
there's no guarantee. But cutting paper is a tough test and one that is not
relevant for kitchen knives (unless paper is a regular ingredient in your
dishes). My favorite test is a soft, ripe tomato - if a knife can cut thin
slices without effort it is sharp enough for any kitchen task I have ever
encountered.


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Peter Aitken

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