The alternative for a sharpening steel?

[Mark Reich]

Interesting post. I am sure my thoughts are influenced by my diet. I eat very little meat, so the bulk of my kitchen knife work is cutting vegetables. I do not mean that as a social commentary, merely a look into what influences my thoughts. My dietary preferences aside, I am still interested in expanding the scope of my sharpening knowledge.

Ken

Commendable, Mr. Ken.

I like toothy edges for vegies. I like all kinds of peppers and tomatoes a lot. With the tough-ish, smooth skin and soft insides, tooth is fairly critical.. Other favorite veggies like zucchini and cucumbers with thick skin are also more easily separated with tooth. Carrots and other "hard" veggies don't require tooth, but I still use the same "vegetable knife", a Japanese nakiri. I consider nakiris one of the handful of "essential" kitchen knives.