Steve Knight wrote:

The sharper the steel the more effort it takes to cut meat. this seems
weird but you need bigger teeth on the edge to grab meat and such. I had
learned this when I got my first handmade Japanese kitchen knife. I
sharpened it to 8000 and it was sharp. it fell through a spud but you had
to saw meat with it. took it down to 1000 grit and man it cut meat like
crazy.

I think Leonard Lee explained this phenomenon in his sharpening book, but I
can't remember the explanation.

You're absolutely right though. A knife that's sharp enough to shave DNA
out of a hair cell won't cut meat worth a damn. Meat knives need some
tooth. Tomato knives too.

--
Michael McIntyre ---- Silvan
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