07-05-2017, 10:58 PM
When I first learned to sharpen, I did a lot of research and learned the same thing that I suspect that most people do. Start with a coarse grit then go finer and finer until a smooth, polished edge is produced. Then finish with some very fine honing compound to make a shiny, mirror bevel.
I can do that. No problem. I’ve said a bunch of times that a smooth, exquisitely sharp edge will cut just about everything very well. But what I found was that the super sharpness didn’t last very long. Soon, very soon, the blade started to ride on ripe tomato skin and other stuff like nylon type rope, broccoli skin and the like. Very frustrating!
That’s what sent me on the quest for the perfect toothy edge. There are times such as chopping and push cutting when a smooth edge is preferable. But at least for me, I’ve found that for just about everything else, both in the kitchen and for general use, a nice toothy edge works much better and lasts longer.
Just for grins I did an 80 grit finish on a knife I use for various outdoor tasks. It works great! It cuts plastic, nylon rope, twine, cardboard, paper, plant roots and just about everything else I’ve thrown at it and never rides on the surface. It just grabs on and cuts.
I too have noticed that there is not much discussion out there about the wonders of a toothy edge. Strange, eh?
Thanks for the post Mr. Bobbo! I find it very interesting that you too have found that a toothy edge works much better for kitchen cutlery. Keep us informed of your experiences with what Mr. Mark has coined the, "League of Ginormous Tooth".
Cool stuff. 
I can do that. No problem. I’ve said a bunch of times that a smooth, exquisitely sharp edge will cut just about everything very well. But what I found was that the super sharpness didn’t last very long. Soon, very soon, the blade started to ride on ripe tomato skin and other stuff like nylon type rope, broccoli skin and the like. Very frustrating!
That’s what sent me on the quest for the perfect toothy edge. There are times such as chopping and push cutting when a smooth edge is preferable. But at least for me, I’ve found that for just about everything else, both in the kitchen and for general use, a nice toothy edge works much better and lasts longer.
Just for grins I did an 80 grit finish on a knife I use for various outdoor tasks. It works great! It cuts plastic, nylon rope, twine, cardboard, paper, plant roots and just about everything else I’ve thrown at it and never rides on the surface. It just grabs on and cuts.
I too have noticed that there is not much discussion out there about the wonders of a toothy edge. Strange, eh?
Thanks for the post Mr. Bobbo! I find it very interesting that you too have found that a toothy edge works much better for kitchen cutlery. Keep us informed of your experiences with what Mr. Mark has coined the, "League of Ginormous Tooth".
Cool stuff.