04-25-2018, 05:48 PM
I think micro serration is important for the knife edge. But the way to confirm this is not simple.
There is a way to cut tomatoes, but purchasing tomatoes for this is inefficient. And Steve Bottorff has introduced kitchen towel cutting, but I think this is inefficient too.
Is there another good way to check for micro serration?
There is a way to cut tomatoes, but purchasing tomatoes for this is inefficient. And Steve Bottorff has introduced kitchen towel cutting, but I think this is inefficient too.
Is there another good way to check for micro serration?