knifeopedia

Cutting Edge

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While steel and blade geometry determine the potential sharpness and durability of a knife, it's the cutting edge that ultimately defines how sharp the knife is and how long it stays that way.

 

If the blade's geometry is like the chassis of a car, the cutting edge is like the tires. Just as tires are the point of contact with the road, the cutting edge is the point of contact with food. Without the right tires, even the best car won’t perform well—similarly, without a well-crafted cutting edge, even the finest blade won’t cut effectively. And just as tires wear out and need replacement, a knife's cutting edge wears down and requires regular maintenance.

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There are various ways to sharpen a cutting edge, whether it’s straight or serrated, with a wide or narrow angle, or finished with a coarse, toothy edge or a mirror polish. There's no one-size-fits-all approach - each method has its own pros and cons, which we’ll explore in this chapter. The good news is, just as you can change tires if they don't suit your driving, you can easily adjust the cutting edge to fit your needs.

 

Given the many sharpening cycles a knife will go through over its lifetime, it's worth learning how to sharpen your knife yourself. That’s why we’ve dedicated an entire chapter in our Knife-o-pedia to the art of sharpening, empowering you to keep your blades performing at their best.

 

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