Tomato pushcutting- Testing different steels

[razorsharp]

absolutely no purpose to these, just posting it cause I can

also shows that high carbide steels can still get stoopid sharp

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[chuck_roxas45]

Sharp knives Trav, was the salad tasty?

[razorsharp]

Sharp knives Trav, was the salad tasty?

What salad, i eat the tomatos how they are

[chuck_roxas45]

What salad, i eat the tomatos how they are

Gotta eat some tomatos your way and maybe my edges will be like yours someday.

[w3tnz]

Lol was going to say, you obviously don't buy the tomatoes in your house thats some expensive testing

If your scientific purpose was to make me hungry, mission accomplished, tomato and cheese on toast you say mmmmm

[razorsharp]

Lol was going to say, you obviously don't buy the tomatoes in your house thats some expensive testing

If your scientific purpose was to make me hungry, mission accomplished, tomato and cheese on toast you say mmmmm

I used the tomatoes I used today in some soup- Just had 1 liter of soup and 8 bits of toast

[Jazz]

Tomatoes in a cutting test? You crazy? Nice vids. The Delica seems the sharpest to me. I find that it all depends on the skin of the tomato. Some days a sharp-ass knife will fly through them, and the next it won't. Some skins resist cutting more than others. Still, when I sharpen a knife at work, I always reach for a tomato to test it. Thanks for sharing, bro.

- best wishes, Jazz.

[dialex]

Tomatoes in a cutting test? You crazy? Nice vids. The Delica seems the sharpest to me. I find that it all depends on the skin of the tomato. Some days a sharp-ass knife will fly through them, and the next it won't. Some skins resist cutting more than others. Still, when I sharpen a knife at work, I always reach for a tomato to test it. Thanks for sharing, bro.

- best wishes, Jazz.

Indeed. Sometimes a rough utility edge made quickly on the grays of the Sharpmaker will perform better than a mirror edge polished on the flat white stones. I guess this is because of the micro serrations.

[c.joe]

Toe-mah-toe!

Interesting series of videos. I watched them all and enjoyed it very much. I thought the Kershaw leek would have done better than that.

Thanks for sharing.

[Stuart Ackerman]

Like dialex said...it is mostly the micro-serrations...
I did a test with plain titanium sharpened to around 600 grit, and it barely cut through a tomato skin...
I then hand rubbed the edge with 220 grit wet and dry water paper...and it ran through through much better...

[phillipsted]

Good set of videos, Razor. Watched all of them with interest.

My wife is a really good cook, but isn't as big a knife-knut as I am. A couple of years ago, she got tired of waiting on me to resharpen her little Henkels chef's knife so she could cut tomatoes. Keep in mind that I sharpen it a couple of times a month - but it is hard to keep up with her cutting style (whack-whack-whack-whack!).

So what did she do? She went out and bought one of those cheap-a$$ serrated "tomato knives". You know the ones - the thin dull blade with the little micro serrations that rip and tear through the tomatoes. You could never push cut with these - you have to literally saw through the tomatoes. Result? She's as happy as a clam, sawing up tomatoes for our salads... Go figure...

TedP