Sharp?

[Kyle]

Very cool! What knife is that? I'm still new...

[Salty dog]

Masamoto white steel 240 honyaki gyuto.

It's not like it's a heavy knife. It's 177g.

[Salty dog]

All you have to do is click on the video link button and put in the URL at the top of the page ie. http://www.youtube.com/watch?v=BA5AzvQW8lg and not the http://youtu.be/BA5AzvQW8lg link.

Just figured it out. Paste the address that's in the address bar not the "share" url. A couple months, that's my usual learning curve.

[StephanFowler]

Depends on what knife you're using, what you're cutting, how you cut it, how much you cut and what exactly you mean by "that edge." If you mean to ask how many times can your edge contact the board before it stops going through tomatoes like that, the answer is on the order of one cut.

still cool as hell though

[MadMel]

Depends on what knife you're using, what you're cutting, how you cut it, how much you cut and what exactly you mean by "that edge." If you mean to ask how many times can your edge contact the board before it stops going through tomatoes like that, the answer is on the order of one cut.

LOL!! That's a bummer lol I've gotta go tru a few dozen tomatoes each day and not touching the chopping board with the edge is kinda difficult.

[Salty dog]

Yes but the edge will plateau at a point where tomato cutting will still be effortless for a long time.

[tk59]

still cool as hell though

Your passaround knife in W2 makes this test easy. I love what you do with that steel.

[stereo.pete]

Wow, that was absolutely amazing and certainly humbling. I now have a benchmark to focus on with my sharpening skills, thank you!

[memorael]

**** FART! now that is sharp!

[tk59]

Dude, you're gonna spend your first post to write "FART?"