07-17-2018, 12:46 AM
Well, sharpening on a stone could produce scratches that run perpendicularly to the edge. It just depends on the angle of sharpening.
Other than that I doubt it makes a great deal of difference, and I have doubts that I could tell the difference in scratch angle when bifurcating broccoli, chopping chard or slicing salami.
I assume that sharpness and edge finish would influence the feeling of cutting food and edge retention much more scratch angle especially with kitchen cutlery.
Other than that I doubt it makes a great deal of difference, and I have doubts that I could tell the difference in scratch angle when bifurcating broccoli, chopping chard or slicing salami.
I assume that sharpness and edge finish would influence the feeling of cutting food and edge retention much more scratch angle especially with kitchen cutlery.