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Registered
Join Date: Jan 2002
Location: Nor California & Pac NW
Posts: 24,863
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One thing is, how smooth an edge do you want? I only use knives for cooking, and find that for many things, you want a liiiiitle bit of "tooth" to the edge. Especially when cutting a food that has a harder surface (a skin, or maybe you seared a crust on it) and a soft, squishable interior.
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1989 3.2 Carrera coupe; 1988 Westy Vanagon, Zetec; 1986 E28 M30; 1994 W124; 2004 S211
What? Uh . . . “he” and “him”?
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