Indeed, not all the knives were sharp from the start. When we initially tested their blades by using them to cut tomatoes, some just couldn’t make clean slices, leaving ragged edges or failing to slice through the bottom of the fruit. These knives also faltered when we used them to split kaiser rolls, ripping the soft bread a bit instead of halving them precisely; when we cut loaded BLTs with these dull knives, we had to slice down carefully, not saw, or else the bread would go one way and the tomatoes another. The problems weren’t just aesthetic, either: We had to work harder to force dull blades through dense salami and crusty baguettes, whereas sharp blades easily moved through the food. At least edge retention wasn’t a problem: When we repeated the tomato test at the conclusion of testing, none of the knives was significantly duller than at the outset.
Leave a comment and join the conversation!