- Joined
- Nov 16, 2002
- Messages
- 9,948
A lot of us like to focus on how thick our knives are right at their very edge (i.e. the famous 0.005" of Joe Talmadge's fame), but I just got a new perspective after reading Chad Ward's "An Edge In the Kitchen."
In that book, he mentioned any knife can be made into a high-performance knife if it's thinned so that it's 0.02" thick 0.25" back from the edge.
Yeah, don't do that with most of your chopping knives or knives whose blades will see multi-tool treatment (i.e. either using the blade for more than cutting or misusing it so much that people think you're more than one tool), but for most knives, it sounds like a great habit to adopt, adapt, and apply.
Thanks, Chad! :thumbup:
In that book, he mentioned any knife can be made into a high-performance knife if it's thinned so that it's 0.02" thick 0.25" back from the edge.
Yeah, don't do that with most of your chopping knives or knives whose blades will see multi-tool treatment (i.e. either using the blade for more than cutting or misusing it so much that people think you're more than one tool), but for most knives, it sounds like a great habit to adopt, adapt, and apply.
Thanks, Chad! :thumbup:
