My Sharpening and knife related videos

[grepper]

Great video Mr. Brian.  It plainly demonstrates how even a very sharp polished edge can have difficulty cutting when a toothy edge performs well.  In your case the polished edge was almost twice as sharp as the toothy edge but still the polished edge slid across the surface while the tiny "teeth" of the toothy edge grabbed on, broke the surface fibers and cut well.

I'm sure there are some uses, like sushi slicing, where a polished edge is better.  However, at least in my experience, for general purpose knives toothy seems to perform better and last longer than polished precisely because of the slicing ability of toothy edges that your video demonstrates.

I posted the following a while ago about my experiences comparing polished and toothy edges when slicing rotten tomatoes.  The results were very similar to what you demonstrated so well with the newspaper tube.

http://bessex.com/forum/showthread.php?t...75#pid4475