Timeline for How sharp should a filleting knife be?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
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| Aug 14, 2012 at 0:23 | review | Low quality posts | |||
| Sep 11, 2012 at 3:43 | |||||
| Jun 13, 2012 at 23:53 | comment | added | BobMcGee | @rumtscho: A dull knife is NEVER better, and I'm not sure why you think this is the case for cleavers. Ideally cleavers will be as sharp as possible while still being able to go through bone without bending or breaking the edge. This is why they are still sharpened, just to a fatter angle (say 30 degrees) for greater strength. | |
| May 25, 2012 at 6:35 | comment | added | Doug | @rumtscho Are you saying a less sharp knife is ever a good thing? I must disagree. | |
| May 24, 2012 at 8:23 | comment | added | rumtscho♦ | Why? It is true that most people's knives are duller than they should be, mine included. This doesn't mean that usefulness doesn't start to fall from some point of sharpness. Also, it can be that for some uses, less sharp is better (cleaver is the obvious example), and the OP asks if filetting is one of these special cases. | |
| May 24, 2012 at 5:45 | history | answered | Doug | CC BY-SA 3.0 |