My GW won't even cut a tomato.

UffDa

UffDa

Gold Member
Joined
Sep 11, 1999
Messages
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Before anyone gets their shorts in a bunch, let me say that this not a complaint, just an observation.

My new GW (.17 thick) came with a shaving sharp edge. It wisks hair off of my arm with hardly any drag. The edge looks to be highly polished.

Just for the heck of it, I tried to slice some of my home grown cherry tomatoes. The edge will not penetrate the skin. If I start the cut with the point it works fine, but otherwise the edge just slides. My kitchen knives are sharpend on a 600 grit DMT and touched up on a very old ceramic "steel". They will not shave, but will go through a tomato like it isn't there.

I know that this subject of rough vs polished edges has been discussed before. This is the first time I actually tried to slice a tomato with a highly polished edge.
 
My SK was the exact opposite. It wouldn't shave at all, but it would easily slice tomatoes, lemons, boiled eggs and the like.. :confused:
 
Coarse grind then sharpen with buffer = great slicer.

I like coarse starter sharpened knives way better than fine polished shavers for most work.

You can how ever have the best of both worlds.
 
600 grit left tiny serration that like to eat tomatoes, the busse had a polished edge and liked hair.

IMHO
 
I just tried mine and mine does cut a tomatoe, but my SFNO wont hahaha. I guess it all depends.
 
I sort of discovered that razor edges really don't work that well for normal use. When I was much younger (around 1970) I used to polish the edge of my pocket knife on a hard arkansas stone. It gave me a hair popping edge, but it didn't last long when opening boxes and cutting strapping tape. I found that if I just used my soft arkansas the edge lasted much longer.

Hey idahoskunk!!!

Will the next batch of GWs be the thinner variety?
 
uffda and shuey2002, you tried to cut a tomato? are you trying to abuse your knife and void the warranty!?! you know they are for the safe, and not to be used!
sorry, those post about the sk breaking still have me going.......
 
Well, the skin on home grown tomatoes is pretty tough. I tried not to pry them open.;)
 
My favorite edges are the razor sharp coarse grit ones. Anything finer than a 1000 grit waterstone or a broken in 600 grit diamond is overdoing it for a user knife. My favorite edge ever was one I got off of a worn 60 grit beltsander, knocked the burr off with a ceramic stone then stropped, you could see the little teeth it put on, and it would pop hair off above the arm. Haven't really had the guts to do that with my nice knives now, really easy to mess up something with a high speed 60 grit belt.
 
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