"Steve B." > wrote in message
m...
>A knife CAN be made so sharp that it will cut through a grape or tomato
>under its own weight. The edge would also be so delicate that it would be
>theoretically less sharp after the first cut and noticeably less sharp
>after the 10th or 100th cut.
>
> Our goal for kitchen cutlery is an edge that will be serviceable for
> thousands of cuts - a year in a home kitchen, a week in a restaurant or a
> day in a food processing or harvesting operation. This edge can still be
> efficient when used with a slicing motion. Slicing is the ultimate in
> skew cutting and effectively lowers the angle or thickness of the cutting
> edge by several orders of magnitude. Slicing also allows any
> imperfections in the edge ("teeth") to act a tiny saws to initiate the
> cutting action.
>
> Steve
>

We (or more properly, I) appreciate your input and knowledge, but . . . . .
replying at the top is like sharpening a fine knife on a cinder block.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm