The Elusive Mirror Finish

There is a debate among chefs, some chefs that is about the type of Edge that works best for them in the  kitchen. Basically, some want a "toothy edge" while some prefer the very polished edge.
The toothsayers like  their edges because they feel they need a little "teeth" on the edge to grab onto something like a tomato skin and get through it. A perfectly smooth edge would slide off, theoretically that is.

I prefer the edge to be as highly polished as possible, I have yet to have a problem cutting a tomato, the edge has never slipped off the skin. I will not say what is best, they both have their places in the kitchen. A knife can still be extraordinarily sharp with a bit teeth on it, it just means that there are some fine scratches lift on the bevel and that is what bites into the food.

Now take a look at this edge I just put on a Global for a very nice fella at Janes on the Common. (Amazing food by the way, and the coffee is to die for)

Now tell me that this is not the Edge you would like to have on all of your knives. Does this look like it would slide off of a freakin tomato?


Now is it easy to create an edge like this, heck yeah, all you need is a million waterstones, diamond pastes, kangaroo leather, patience, OCD, and cool music to get into that Zen mode and then it just magically appears.

By the way, the orange colour in left side of the edge is a reflection of my camera........COOL eh.

Peter