I wonder if anybody can post their favorite progression for sharpening a knife that should cut tomatoes.
I just sharpened a carbon knife (white #2 steel) up to the 10K Choseras and then stropped it with diamond sprays up to 0.25 micron. The knife is wickedly sharp and cuts everything very well… except for tomatoes. Well, it cuts tomatoes quite well, but not as good as I’d like it to do.
Ideally, I’d like my knife as sharp as in the first video here. (Yes, I’ve asked the maker already .)
How would you sharpen a knife that should cut nearly push-cut tomatoes like that?
What results are you getting now? Reason I ask is because, unless I’m missing something in the video, I don’t see any push cutting,all the cuts look like they’re a slice.
Correct, it’s not push cutting in the video. But I need to add more pressure and slice more fiercely. I can only cut a tomato if I hold it by hand. I am unable to cut it by just putting it on a board.
Cool. You said “nearly push cut” earlier, so it threw me.
Have you considered that your knife is sharp enough, but that it’s more of a technique thing? There’s also other variables… tomato type, board, etc. From what I’ve read, I think you know “sharp”, so I’m just wondering if it’s something else?
Yes, wrote nearly push cut . That’s what it looks like to me. And that’s what I’m aiming for.
Obviously, the first reaction would be that my knife is not sharp enough. But it is very sharp: I can easily shave my face with it. But it doesn’t cut tomato skin without some force.
My first guess was that the knife needs to be slightly toothy. I wondered whether other people think the same or could there be another cause? (Thanks, Steven!) And if it needs some tooth, how much, i.e. what grit is the optimum?
My .02, I don’t think there’s an optimum, just something to break the skin. I’ve gone from a coarse SiC stone to 12K waterstones. I’d eliminate the stropping, and go from there.
Now, if you want to see a push cut (no it’s not me)…
All his knives are stropped, you can see his progression in a few videos of his.
I polished my CCK cleaver to 0.05 microns and it will cut practically invisible tomato slices without needing to hold the tomato. You really dont need a toothy edge.
Thanks, Steven. I got exactly the same advice from someone else as well. Is this your own experience or some sort of “common knowledge”?[/quote]
I won’t dwell on it, but I think it’s specious reasoning to tie results to one particular stone.[/quote]
Dwell all you want and you would be wrong again. I don’t care if you (or anyone) buy my stuff for sale or not, I have happy customers. Proof is in the pudding (as is shown by other’s advice).
I’ll try out a number of edges and let you know the results.
Incidentally, is there anyone here who is into kitchen knives? Which steel takes the best edge in your experience?
Tojiro pettyI’ve got this made of white #2 steel. It takes the best edge I’ve ever produced. This CCK cleaver made of unspecified carbon steel also takes a great edge, but white #2 is better.
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. That’s what it looks like to me. And that’s what I’m aiming for.