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Knife sharpness


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Knife sharpness

Glenn J | Apr 24, 2006 07:36 PM

I have owned a MAC Mighty Santuko knife with a granton edge for about a year now. I like it and always use a wooden cutting board. I never use it to cut through bone. Every time I use I start by stroking a ceramic steel about 25 times. It has never seen a dishwasher.

I realize that good knifes should be professionally sharpened once a year.

My question is how do you determine if a knife is a little dull or sharp or really, really really sharp? What kind of test can I use to determine the sharpness of my knife?


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