"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.


--
Peter Aitken

Remove the crap from my email address before using.