Besides the old stand-by of an over-ripe tomato, what food items have you found to be a good sharpness test?
Roma tomatoes seem to have a thicker skin, but they're also pretty small. The "regular" red tomatoes (approx 3.5" diameter), when you slice them very thin, produce a fairly fragile slice that seems to be a pretty good test to see if you can make a full slice without any tearing.
Potatoes are OK, but the problem with those, with a non-dimpled knife, is the vacuum created from the juices as you slice causes a slicing resistance that has little to do with the sharpness. But if you first cut in half and then just do very thin "potato chip" slices with just a downward push motion, the resistance seems more proportional to sharpness.
What other food items do you guys like to use (including meats, not just fruits and vegetables)?
Roma tomatoes seem to have a thicker skin, but they're also pretty small. The "regular" red tomatoes (approx 3.5" diameter), when you slice them very thin, produce a fairly fragile slice that seems to be a pretty good test to see if you can make a full slice without any tearing.
Potatoes are OK, but the problem with those, with a non-dimpled knife, is the vacuum created from the juices as you slice causes a slicing resistance that has little to do with the sharpness. But if you first cut in half and then just do very thin "potato chip" slices with just a downward push motion, the resistance seems more proportional to sharpness.
What other food items do you guys like to use (including meats, not just fruits and vegetables)?
