The blue on the blade is marking pen so that I could photograph the same area of the blade.
A super sharp polished edge freshly sharpened will cut tomato without problems. The problem is that it has to be very, very sharp and that level of sharpness is ephemeral at best. Under normal use it will very quickly start riding on the skin. Very frustrating! Brocolli stem and grapefruit skin work well for test material too.
A toothy edge is more like a saw blade on a very small scale. It grabs the skin and breaks the surface rather than riding on the surface.
Try placing a piece of onion or garlic paper skin on a cutting board and lightly slicing it. The difference between toothy and polished edge is very quickly apparent. It takes a super sharp polished edge to slice it and very soon it will start to fail, while the toothy edge continues to cut without problems.
A super sharp polished edge freshly sharpened will cut tomato without problems. The problem is that it has to be very, very sharp and that level of sharpness is ephemeral at best. Under normal use it will very quickly start riding on the skin. Very frustrating! Brocolli stem and grapefruit skin work well for test material too.
A toothy edge is more like a saw blade on a very small scale. It grabs the skin and breaks the surface rather than riding on the surface.
Try placing a piece of onion or garlic paper skin on a cutting board and lightly slicing it. The difference between toothy and polished edge is very quickly apparent. It takes a super sharp polished edge to slice it and very soon it will start to fail, while the toothy edge continues to cut without problems.