Why Mirror Finish?

I was going to use the arguement "Well, what if they don't live close to you" That was dumb. If they came into the shop (if you have one) they'll obviously live somewhere near you. If it was an internet buy, they could just send it back. Hey, if anyone here actually has a shop or know of a shop in their area that will do this. Get the owners to ask their customers to take a survey. "Do you like mirror finished knives? Why"
I'm gonna ask my local store once i get back to the states
 
Have you ever cut white fish for sushi using a highly polish knife. It tends to stick to the blade. I find 8000 polish good for sashimi cut though.
 
8000 grit is a pretty high polish.Now I am curious about what the finishes of different grits are like compared to different cutting edges....I have never went past 4000 hand rub or jwelers rouch on a blade years ago (when I was learning and did not know what I was doing)...This will be cool.

Test time,
Bruce
 
Well the only thing i see on the high polish when cutting fish is that the fish will naturally be a bit sticky and seeing as the high polish will have little to no dips it will create a vacuum between the fish and blade. Take a rough finished blade and do the same and it'll fall right off it. THough i'd much rather have a high polish for sanitation when dealing with foods for the very fact that there are less crevasses for bacteria to hide in.
 
Problem with shiny bladed knives is that they end up being shelf queens instead of being actually used.
 
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