Knife Quality & Cutting Performance – A Quick & Dirty Demonstration

A good knife cuts better than a crappy knife. An excellent knife cuts better than a good knife. So what makes a good knife good, and an excellent knife excellent? It has to do with the steel quality, blade geometry, and the sharpening quality.

In this following video, I demonstrate by using paper, how some knives cut better than others. Yes, I know, nobody cuts paper for food. However, it is a good proxy for meat & vegetables because it shows you how well the knife edge bites into the paper and how well it can carry through the cut – or not.

In this demo, I show how steel quality & sharpening quality affect knives’ cutting abilities.

  1. Henckels 210mm / 8″ chef knife, “single-guy”, forged, sharpened by me to 5,000 grit
  2. Henckels 260mm / 9.5″ chef knife, “twin”/Pro-S, sharpened by me to 5,000 grit
  3. Tanaka VG-10 240mm gyuto, sharpened by me to 10,000 grit
  4. Takeda AS (Aogomi Super) 270mm gyuto, sharpened by previous owner to 5,000 grit
  5. Fujitake VG-1 300mm gyuto, sharpened by me to 10,000 grit

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categories Goodies & Toys | 2010/03/20

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