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Cookware

Carbon steel knife "too sharp"?

Skip2 | Nov 9, 201905:48 AM     48

I've been watching too many of those Facebook ads where the guy is slicing through a tomato with absolutely no effort! I have a very nice carbon. steel santoku and know how to sharpen -- water stones and finishing with a charged strop. I can get that knife sharp enough to "drift" through a sheet of newsprint paper with no effort, but when I'm slicing tomatoes, it sometimes fails to pierce the skin and I have to saw it to finally break through. I'm wondering if having a big of "tooth" on the blade is what is needed, rather than my pristine edge.

Any serious knife geeks out there who have a thought on this?

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