standard for dullness?

[Obsessed with Edges]

Obsessed, it's glad to see someone who can relate! The thing is my mom bought those Cutco knives because she was so impressed with how sharp they were but then didn't realize they don't stay that sharp forever! Seriously, they're only 440C mom, that edge will go away in a few months of good use. And lo and behold, they did and she just doesn't bother putting it back on. Whatever, I leave her alone about it because I would only annoy her to sharpen them more often.

Hey, if they're 440C, that ain't bad. That stuff's got a pretty good rep around here . All the more of a shame that you aren't allowed to keep 'em wicked sharp!

 

[Thalestin]

I personally dont care for random kitchen knives as they are always dull by my standards.

However, for my knives I tend to do the light check. If I look towards the blade and see and shiny spots (flats in the edge basically) I know its time for a sharpen. My Sebenza has a few flats near the tip right now as we speak, so I know its time for a sharpen

 

[GRIM 62]

If any knife of mine won't cleanly shave arm hair,it's dull.

 

[IGotStabbed]

If any knife of mine won't cleanly shave arm hair,it's dull.

That's crazy, I don't think I have any knife that can do that-- including several fresh out of the box chisel grind Emersons.

 

[me2]

Hey, if they're 440C, that ain't bad. That stuff's got a pretty good rep around here . All the more of a shame that you aren't allowed to keep 'em wicked sharp!

FWIW, I believe Cutco uses 440A. 440C is more difficult to stamp the way they do their knives. The video I watched also says they aim for a hardness of about 56. Also, though many will poo on it, 440A is not that bad. It will certainly take a very sharp edge and hold it for a while. It's the glass and ceramic that get used as cutting boards and the trips through the dishwasher that dull most kitchen knives. I mean, the hardest thing a kitchen knife should encouter is a wood, plastic, or bamboo cutting board, but life just doesn't work that way for most of them.

 

[A.P.F.]

That's crazy, I don't think I have any knife that can do that-- including several fresh out of the box chisel grind Emersons.

I have to question the accuracy of that last bit. Every Emerson I have owned was more than 'shaving' sharp out of the box.

 

[ras]

I must not have as bad a case of OCD as folks think. . . I have a few Benchmade knives that came sharp (sharp enough?) that all they needed was a quick pass with a kitchen steel.

I try to not re-profile edges -- way to much work; but yes even with those "thick" edges, my kitchen knives will slice paper and will open a food bag without grabbing and tearing it . . sharp enough. Never tried to carve a hair or shave my arm . .

Cutting food is never an issue. A paring knife needs to be very sharp for the fine work often required; you want it to cut cleanly but you also want to use a light pressure for better control so it doesn't cut too much.

As for an actual standard for dullness, the apple peel test is good, but if it rips food rather than cutting cleanly, it's dull.

I took my slicer to Thanksgiving dinner just in case . . someone else carved the bird and they used a fully serrated knife that ripped its way through very efficiently. At least it wasn't electric -- different strokes . . .

 

[Obsessed with Edges]

FWIW, I believe Cutco uses 440A. 440C is more difficult to stamp the way they do their knives. The video I watched also says they aim for a hardness of about 56. Also, though many will poo on it, 440A is not that bad. It will certainly take a very sharp edge and hold it for a while. It's the glass and ceramic that get used as cutting boards and the trips through the dishwasher that dull most kitchen knives. I mean, the hardest thing a kitchen knife should encouter is a wood, plastic, or bamboo cutting board, but life just doesn't work that way for most of them.

For general-use kitchen knives, 440A isn't necessarily bad, either. I'm finding out that even 'cheap imported' knives, with 'whatever' unknown steel can often perform pretty well for kitchen duties. So long as they're not abused on glass or ceramic, as you pointed out, they can be surprisingly good slicers when fitted with a nice, acute bevel. A decent heat-treat & tempering makes a big difference.

 

[ono724]

That's crazy, I don't think I have any knife that can do that-- including several fresh out of the box chisel grind Emersons.

I guess I'm a bit amazed in general. You've never had a knife that's been shaving sharp, either out of the box, or one you've sharpened?

 

[theflyingplatypus]

If it does not cut my retinas when I look at it it is not sharp enough . I like my knives to be shaving sharp. It does depend what I use it for though. If it is my ESEE RC-5 I am not going to be overly concerned if it does not pop hairs, but that is a different story to my A-100. For all practical purposes I would have to say if it does not slice paper cleanly it is not sharp enough.

Kaleb