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TOPIC: Tomato Testing

Tomato Testing 1 year 3 months ago #10549

  • ThomasAscher
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Semi serious question. For years I've tested the sharpness of knives on how easily they slice paper. SOP. But sometimes I see youtube examples of slicing through tomatoes with no apparent effort. In general, no matter how sharp I get a knife, no matter how finely polished the edge, it seems that I have to saw back-and-forth a couple of times to get slice started on a tomato. Am I lacking something in my sharpening technique or am I living in an area where tomatoes have thicker, tougher skins? Are tomatoes graded according to how thick, tough their skins are? How do I know if it's the fault of my sharpening technique or the tomato?!
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Re: Tomato Testing 1 year 3 months ago #10551

  • Geocyclist
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Tomatos are tricky. A "toothy" edge helps a lot, especially to start the cut through the skin as you are talking about.

Some kitchen knife makes make "tomato" knives which are serrated edges, like thiner bread knives.

A dull knife will not slice tomatoes well at all. But a toothy factory edge will go right through. Once you get through the skin the rest is like warm butter. So a toothy edge is good for tomatoes it will not glide though phone book paper.

To get through the first part of the skin try more slicing action, less pushing.

The best is when you have an edge that will slice and slice as thin as a sheet of paper.
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Re: Tomato Testing 1 year 3 months ago #10555

  • KenBuzbee
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Like this?



Ken
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Re: Tomato Testing 1 year 3 months ago #10556

  • KenBuzbee
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Of course, some would argue for a polished push cut over the toothy edge:



Ken
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Re: Tomato Testing 1 year 3 months ago #10558

  • ThomasAscher
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Yeah, the video of the Konosuke HD Gyuto is the kind of thing I'm talking about. I have a couple of Japanese Gyutos that I've polished with the WE ultra fine ceramics and come close to this, but not quite. The idea of polishing on newspaper is something I've not tried! Gives me something to aspire to. On the other hand, finding some truly ripe, juicy tomatoes might do the trick! :)
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Re: Tomato Testing 1 year 3 months ago #10560

  • BluntCut
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A knife with super sharp + sub 20* inclusive angle + thin-behind-the-edge will easily pass this tomato test. This can be easily verify/reproduce by testing with a feather-brand double-edge (DE) razor. Note: DE edge is highly polished.

Tomato in Kono video is fairly firm. Tomato in Miz video is crunchy... Just pondering how those knives fare against wrinkly riped tomatoes :unsure:
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Re: Tomato Testing 1 year 3 months ago #10563

  • ThomasAscher
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sub 20* inclusive angle?! Didn't know such a thing exists! Where? I've sharpened my Gyutos to 12* degrees on each side for a 24* angle and even this I find hard to maintain without chipping!
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Re: Tomato Testing 1 year 3 months ago #10564

  • BluntCut
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7* inclusive is my lowest freehand angle on my 24cm v2(steel 64rc) gyuto. Yes was chippy and had a crazy time removing less than 2um tall wire-edge. Ok, that was a little bit passed V2's steel limit. I micro-bevel around 18* and with subsequence touchups it's slowly becoming a regular bevel. It would be super cool if WE supports this kind of acute angle sharpening or perhaps too crazy nor practical any way :silly:
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Re: Tomato Testing 1 year 3 months ago #10567

  • KenBuzbee
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ThomasAscher wrote:
sub 20* inclusive angle?! Didn't know such a thing exists!

It really depends on what you use the knife for. As a general purpose EDC I tend to stay around 26°, and even there, they require more maintenance than a 30°-35° edge would, but I find it a good compromise between durability and cutting ability. My kitchen knives I'll take lower. They don't see any side to side torsion or hard inclusions ;) like staples or nails.

I have to say, I LOVE watching that second video. Simply amazing. Guy's got skills! My wife looked over and said "you're watching tomatoe porn?" and just rolled her eyes ;) But she's used to it. She's seen me watching videos of guys vacuuming & waxing cars and of course, sharpening knives ;) OTOH, she has her Photoshop videos ;)

Ken
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Re: Tomato Testing 1 year 3 months ago #10568

  • LukasPop
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Another tomato video:
I think that important is not only sharpening angle but also overall gyuto geometry (thin vs thick). I am looking forward some WEPS modification to attain steeper angles, but was promised about 2 years ago, so probably some technical isues exist.
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