What is the best vegetable for testing the sharpness of your knife?

#japaneseknife #japaneseknives #japanesechefsknife #kitchenknife #kitchenknives #chefsknife

[camorakidd_edc]

And that is why thinning your knife behind the edge should be a part of a normal sharpening process. Either now and then with a coarser stone or every time a little bit with a fine stone..

[MrSirFluffy]

I just mangle everything I cut with a dull blade and pray I don't injure myself.

[Remixt]

I feel like Google is trolling me. I have an onion allergy and I have seen mostly videos with at least one onion in them all month.

[Frousch]

I feel like I desperately need the mathematical formula to determine the most efficient knife geometry based on vegetable density and volume

[loverofmyths]

According to this I've never used a good knife 💀

[terribleduelist]

This is the most hobbyist cook thing I've seen in my entire life

[michaelconyer]

Thats a good one.. a chef who sharpened knives for years, edge geometry has been off my radar. Thanks

[CaptainCorgichu]

I have never cut through a sweet potato that flawlessly

[GeorgeInTheJunglist]

You should do a follow-up on how to correct your knife's edge geometry

[BurningheartofSILVER]

I never realized it was possible to cut a sweet potato without it cracking 😮

[jeanladoire]

i tend to make my kitchen knives super thin (like 3mm at the handle to 1mm and less at the tip) with a single flowing convex grind. Tho i never brought my blades to that level of sharpness, i go for a simple shaving sharp edge (wich is easy to maintain and pretty tough compared to thinner grinds), it works really well too. The geometry does the most of the work.

[crystaldawn]

Whelp, my blacksmith husband is going to be either mildly concerned or fully pissed about how many sweet potatoes I'm about to buy in order to test every one of his kitchen knives 😂😂

[remghoost]

Wow. After scrolling through YouTube shorts for about a half hour, this was genuinely the first interesting video that popped up.

Kudos.

[molouder]

Pretty awesome explanation! My knives are sharpened for harder vegetables for that reason so I can go from veggie to meat with no flaws. Oh also, I clean my knives every cutting and give a slight burr touch up every week or so.

[spirit]

Can I just watch you cut stuff? That was so satisfying

[No-One-of-Consequence]

This may be the best thing I have ever learned on YouTube

[firstnamekaty]

My dad always checked the sharpness of his knife after sharpening it by seeing how easy it shaved the hair off his arm😂

[davejones]

I was being trained to sharpen my knives as an apprentice butcher, and since I didn't have a bunch of meat to test on at home, I brought my knives in and told my mentor they cut veggies like a razor...and he laughed in my face.
When your knife can go through a week of cutting meat, cutting through bones, and STILL slice paper thin tomato, give me a call lol.
*There's actual science behind getting the best edge. The Razor Edge sharpening company did the tests back in the 70s, and looked at knife edges with an electron microscope to see what cut best and how to get that result. I studied their book as homework, they revolutionized the blade industry as a whole.

[Poppy-zmyh]

I sent a sweet potato flying earlier today, trying to cut it in half, and it's the first thing I though of at the beginning of the video. I'm at my mother's house and I'm gonna end buying her new knives, I don't think I can survive like this any longer.

[robcarey]

It really depends on what your knife is used for. A western deba is thick in the spine for chopping bone.