Lasting Cut 8" Chef's Knife

[grepper]

A tale of two edges, or the difference between a toothy and a polished edge.

Here is another view of the same blade.

The reason I'm posting it is because it is a great example what a "toothy" edge really means, and how it is formed by a very coarse abrasive scratching the bevel all the way to the edge.  Looking at it, it is easy to see how it would work very well for slicing a tomato.  That rough, "toothy" edge would grab and break the skin without riding on the surface like a polished edge does.

Amazing that the edge measures ~125g - ~135g sharpness!  I think it's a wonderful gnarly edge for a kitchen knife.

Now, compare the first image to the second image below it of a polished edge.  I think it was sharpened with 2400 grit and then honed with 1-3 micron Tormek honing compound.   What a difference!  It's easy to see how the polished edge can ride on the smooth skin of something like a tomato.   If I were shaving I'd want the second, polished edge.  For anything else the "toothy" edge would be much better!

Once you actually see it, the difference is clear.