01-07-2018, 10:48 PM
(This post was last modified: 01-07-2018, 10:51 PM by KnifeGrinders.)
"Cut stuff".
Oh friends, if only it was that straightforward.
In the previous thread I wrote how I assumed that a knife with a microbevel that showed better cutting performance on cutting rope should outperform at boning in a meat factory - only to prove that assumption is the mother of all f*ckups.
It performed worse than an identical knife without the microbevel.
Repeated on the second day, still the same.
To follow the "cut stuff" approach, the stuff must be matching.
From what I've learned, we cannot generalize rope cutting onto other areas.
I now doubt that a champion knife in the rope cutting competition will be favored by a Chef slicing in a restaurant.
It will only be appreciated by a rope cutter, if there is such a paid job.
Yes, rope cutting does provide us with information about the edge wear resistance, but in no special advantageous way.
Oh friends, if only it was that straightforward.
In the previous thread I wrote how I assumed that a knife with a microbevel that showed better cutting performance on cutting rope should outperform at boning in a meat factory - only to prove that assumption is the mother of all f*ckups.
It performed worse than an identical knife without the microbevel.
Repeated on the second day, still the same.
To follow the "cut stuff" approach, the stuff must be matching.
From what I've learned, we cannot generalize rope cutting onto other areas.
I now doubt that a champion knife in the rope cutting competition will be favored by a Chef slicing in a restaurant.
It will only be appreciated by a rope cutter, if there is such a paid job.
Yes, rope cutting does provide us with information about the edge wear resistance, but in no special advantageous way.
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