08-06-2019, 08:08 PM
The Fibrox knives are not composed of particularly hard (abrasion resistant) steels so they will tend to fail more quickly than some finer knives. You will also be limited in how fine or acute of an edge they will 'take'.
Knives with finer (higher grit) edges will put more refined surfaces on the food they cut. These more refined surfaces will 'rot' more slowly. You can see this watching finely chopped green onions wilt on your cutting board. Even tomato slices, roast beef and sushi will show finer shiny surfaces after being cut with more refined edges than done using a tomato squasher blade..
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Ken
Knives with finer (higher grit) edges will put more refined surfaces on the food they cut. These more refined surfaces will 'rot' more slowly. You can see this watching finely chopped green onions wilt on your cutting board. Even tomato slices, roast beef and sushi will show finer shiny surfaces after being cut with more refined edges than done using a tomato squasher blade..
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Ken