03-02-2018, 10:22 AM
Interesting John and thank you for the link. Grepper's theory of sharpening gets another boost and this time from the Japanese. Makes one wonder if the most practical and durable kitchen knife edge might not be a very hard toothy edge. If it chips a little, fine. It might not look so good but its ability to slice might be substantially undiminished. We think that the relationship between toothy and sharp is an interesting one and worth investigating. A saw would be preferable to a polished edge in plenty of applications. We know that we would never consider shaving with a saw but, then again, we know that we prefer sharp saws to dull saws. Sure would like to get an edge sharpness reading on this guy's knives. We're going to guess, not so great but the edge sure seems to slice.