Hi all! I was just thinking about the sharpness and edge durability of my knives and then I remembered the wicked American Bladesmith Society Master Smith Test. I don't know if I want to try it out on my knife but I'm quite skeptical if the Japanese blades I have would pass the test.
In a brief the test requires to cut a 1 inch thick hanging rope with one stroke and then two pieces of 2x4 lumber have to be chopped in half - after this the knife has to be shaving sharp and free of any nicks.
And my Tanaka Kurouchi gets dull after cutting an onion! Ok the knife was $40 on eBay but what do you guys think - would our japanese knives also pass? Or only the good expensive ones?
In a brief the test requires to cut a 1 inch thick hanging rope with one stroke and then two pieces of 2x4 lumber have to be chopped in half - after this the knife has to be shaving sharp and free of any nicks.
And my Tanaka Kurouchi gets dull after cutting an onion! Ok the knife was $40 on eBay but what do you guys think - would our japanese knives also pass? Or only the good expensive ones?