08-06-2019, 11:36 PM
Mr. Ken123, What? How dare you berate my finest Fibrox kitchen cutlery with a fine toothy edge sharpened to 100 as a tomato squasher blade. That exquisite steel set me back something like a whole 30 bucks! 
FWIW, the Fibrox knives were recommended by either America’s Test Kitchen or Cook’s Country, I can’t remember which, when they tested chef’s knives. They had SEM images of the steel and compared to some other blades the steel was of a more fine grain and they surmised that was why they performed so well. I have no idea if their testing is of any value or not. I just like to name drop when I don’t know what I’m talking about.
That said, I’ve found the Fibrox knives to perform well, take a sharp edge and are a good bang for the buck. I have never witnessed food wilting before my eyes on the cutting board, and I was recently able to slice a single tomato so thinly that a party of 100 people each got a tasty delicious slice. If I lost one of the Fibrox knives I would replace it with another.
I actually have heard that expert sushi chefs and the like seek a glistening surface on each slice. I can imagine how a polished edge might very well perform better to that end. I think that blades should be sharpened in a way that performs best for how they will be used. For me at least I’ve found a toothy edge performs best for most purposes, but for situations where a polished edge works better, then obviously, a polished edge is the way to go.
Polished Edge:
Toothy Edge:
FWIW, the Fibrox knives were recommended by either America’s Test Kitchen or Cook’s Country, I can’t remember which, when they tested chef’s knives. They had SEM images of the steel and compared to some other blades the steel was of a more fine grain and they surmised that was why they performed so well. I have no idea if their testing is of any value or not. I just like to name drop when I don’t know what I’m talking about.
That said, I’ve found the Fibrox knives to perform well, take a sharp edge and are a good bang for the buck. I have never witnessed food wilting before my eyes on the cutting board, and I was recently able to slice a single tomato so thinly that a party of 100 people each got a tasty delicious slice. If I lost one of the Fibrox knives I would replace it with another.
I actually have heard that expert sushi chefs and the like seek a glistening surface on each slice. I can imagine how a polished edge might very well perform better to that end. I think that blades should be sharpened in a way that performs best for how they will be used. For me at least I’ve found a toothy edge performs best for most purposes, but for situations where a polished edge works better, then obviously, a polished edge is the way to go.
Polished Edge:
Toothy Edge: