This thread reminds me of when I began working as a chef a gazillion years ago.

To test how sharp my knives were, I would show off by shaving the hair on my arm. They were mostly German carbon steel.

With todays stainless Japanese knives you could take your arm off if you slipped.

Great vid and it's interesting that they use a piece of foam sponge to test sharpness.

I use my lansky sharpening system to hone the broadheads for my bow to the point where I can shave with them. During bowhunting season most of my left arm was hairless from testing. :)

Grrr. Cherry tomatoes are bouncing off.

Hahah. Maybe you need to use one of these?

http://www.campingmaxx.com/media/cat...lingshot_6.jpg

The wrist rocket bounced off my blade too :-(

Just don't see if your wrist will bounce off the blade.

These Videos are humbling.

LOL! Splitting hairs almost literally! How about COOKING something? Seriously, how sharp does it have to be for the average meal? PLUS - is that razor sharp edge going to last through cutting up a meal's worth of chow? Or in your daughter's case, through 50 people's worth of stuff?

G

With all those tomatoes you're cutting, I hope you like pasta, stew or pizza.

If I was actually cutting tomatoes, I'd be happy. So far, I have been giving tomatoes a gentle massage, maybe some friendly tickling, with my not-sharp blades. I'm the opposite of happy.

Holy crap... someone made some serious commission on that big boy.

Just curious, do you ever send them back for sharpening?

LOL! I'm sure the tomatos are loving it unless they are calling out "metoo"

Blast from the past.

I have my grandfather's old butcher knife from when he worked the floor cutting up animals at Armour and Co. I can sharpen it to crazy sharp, and then I feel like I need to wear Kevlar gloves and long sleeves. It is scary sharp, and I almost always somehow just touch it to my skin and I am bleeding. For most of the cooking we do, just pretty sharp is fine.

When we first got married I sharpened all my wife's dull as heck knives. She was pissed as she would get cut just getting one out of the drawer.

Got tired of sharpening Cindy's kitchen knives...1970's vintage Chicago Cutlery, before they cheapened the steel. I bought her one of those electric diamond sharpeners...good enough for what she does. For my pocket and hunting/fishing knives, I use a arkansas oil stone mounted on a
recessed block of 2X4...makes 'em sharp enough to slice a held up piece of paper....

Most of those videos involve giving the knife an edge that won't last long...