EDGE STABILITY IN BUTCHER’S AND KITCHEN KNIVES

[Mike Brubacher]

Thanks for the picture KG. That edge does look like it might cut something. As I inferred earlier KG, you don't let any grass grow under your feet. The meat cutting experiment will be an interesting one. We did a little experimenting of our own with two cheap ceramic knives that I grabbed out of the bottom of the knife drawer at home. Quite honestly, didn't even remember that we owned them. I'll post that information to the Edge Retention Part II thread because it's more germane to that topic. Well done KG!