Knife sharpening and diamond steel

john curzon · 2022-12-20T09:44:44+00:00

Now commercial places are often using diamond coated steels for knife sharpening, does this do away with having to send them off once in a while to professional knife sharpeners for thinning?And what is it about tomato skins that makes them difficult to cut into when the knife seems sharp enough for well cutting everything else?

Dec 20, 2022 Last reply: 3 years ago 21 Replies

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Robin 3 years ago

Some microtome blades are glasses. Like the obsidian blades the Aztecs used with much thinner edges than steel.

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Thomas Prufer 3 years ago

Also for more specialized cuts. AFAIK japanese fish knives as used in the making of sushi are one-sided, also so vegetable knives. This is so that one side remains flat and true against the slicee, while the beveled edge shaves off a thin bit. Two-sided, i.e. wedge-shaped knives are used for things like splitting a pumpkin, where the one-sided blade would run out to one side...

Thomas Prufer

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