I usually put a micro bevel on my Watanabe to increase it's durability. I realized this morning after an hour or so of chopping zucchini that I must have forgotten last time I sharpened it.
I glanced at the edge and it looked serrated. I decided to go ahead and finish the project I had started as a sort of durability test. So, here's what a Wat zero edge looks like if you use it to chop 400 pounds (180 kilos) of zucchini, summer squash, and eggplant into 1 inch dice on a cheap poly cutting board.
And here's what my knife callous looks like:
I glanced at the edge and it looked serrated. I decided to go ahead and finish the project I had started as a sort of durability test. So, here's what a Wat zero edge looks like if you use it to chop 400 pounds (180 kilos) of zucchini, summer squash, and eggplant into 1 inch dice on a cheap poly cutting board.
And here's what my knife callous looks like: