I recently completed a fun test for a white paper I’m working on. I purchased two Victorinox 8″ Chefs knives, commonly used in commercial kitchens. I measured the widths of the blades and tested their sharpness on our testing machine. I then sharpened one with Wicked Edge Pro-Pack II and sent the other off to a professional sharpening service. I then re-measured blade widths, tested them on the sharpness testing machine and performed one last test – I cut a stalk of celery in half, then cut sections from each half, one with the Wicked Edge sharpened knife and the other with the sharpening service sharpened knife. Here are the preliminary results:
Original Width:
Blade 1 – 1.818″
Blade 2 – 1.765″
Post Sharpening Width:
Blade 1 – 1.741″
Blade 1 – 1.764″
Change:
Blade 1 – 0.077″
Blade 2 – 0.001″
Initial Sharpness:
Blade 1 – 307
Blade 2 – 313
Post Sharpening Sharpness:
Blade 1 – 584
Blade 2 – 127
Difference:
Blade 1 – (-277) 190% more force needed after sharpening
Blade 2 – (+186) 60% less force needed after sharpening
Any guesses as to which is Blade 1 and Blade 2?
For the finale, here are the images of the celery after 4 and 5 days in the refrigerator:
Any guess as to which knife cut which stack of celery?
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