On Sun, 19 Jun 2005 21:39:34 GMT, "Peter Aitken"
> wrote:

>"Steve B." > wrote in message
om...
>>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.

Not cropping,as above, is even worse.
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