05-26-2017, 09:02 PM
Mr. Jeremy - Yeah, that toothy edge... Unless there is some specific reason for a polished edge, I'll always make a nice, toothy edge. I've experimented with a toothy edge quite a bit now and for me at least it's the way go. Hands down. Bob's your uncle. It took me a long time to understand that, but now that I know, for me it's way to go.
A perfectly smooth, extremely sharp edge will melt through tomato skin. Works great. The only problem it is very ephemeral. VERY quickly it folds and starts riding on the skin. I'll never go back to a polished, smooth edge.
Every have an blade catch the belt when sharpening into belt rotation?
A perfectly smooth, extremely sharp edge will melt through tomato skin. Works great. The only problem it is very ephemeral. VERY quickly it folds and starts riding on the skin. I'll never go back to a polished, smooth edge.
Every have an blade catch the belt when sharpening into belt rotation?