The following table summarizes an extended (and ongoing) look at the edge retention of various knives which were used in the kithen until they needed to be sharpened. The knives were used carefully on cutting boards and all hard contacts were avoided. For the periods listed they were also the only knife used in the kitchen to accelerate the rate of dulling. The knives were sharpened when they had no ability to slice a piece of newsprint. More details on each of the knives can be found in the respective reviews.
| Knife | Steel | Hardness | Condition | Week | Rank (1-10) |
|---|---|---|---|---|---|
| Spyderco K08 | MBS-26 | 60-61 | NIB | 15 | 10 |
| Chicago Cutlery Chef | 420-J2 | NIB | 12 | 8 | |
| Cuisinart Santoku | NIB | 10 | 7 | ||
| Everyday Essentials Chef | NIB | 6 | 4 | ||
| Galaxy Cleaver | NIB | 6 | 4 | ||
| Ai De Chef - Roast | NIB | 5.5 | 4 | ||
| Everyday Basics Santoku | NIB | 5 | 3 | ||
| Endura Carving | NIB | 4 | 3 | ||
| Japanese Santoku | NIB | 4 | 3 | ||
| Farberware Chef | NIB | 3 | 2 | ||
| Mainstays Santoku | NIB | 3 | 2 | ||
| Wiltshire Carving | NIB | 1 | 1 | ||
| Wiltshire utility | NIB | 0 | 0 |
The following table also summarizes an extended (and ongoing) look at the edge retention of various knives and steels which were used in the kitchen until they needed to be sharpened. However the knives were not used carefully on cutting boards and all hard contacts were not avoided. For the periods listed they were also not the only knife used in the kitchen. The only similarity is that the knives were sharpened when they had no ability to slice a piece of newsprint.
| Knife | Condition | Week | Median | ||
|---|---|---|---|---|---|
| Wellington Sword Chef | 600 DMT | 31,14,2,9,9,9,3,5,3,7,18,7 | 7 (2) | ||
| MXF DMT | 5,9,2,3,4 | 4 (2) | |||
| Martha Stewart Chef | Carbide | 41, 132, 6,5,2,4,7,13,30 | 7 (3) | ||
| MXF DMT | 8,2,5,3,3,9,2,6,3 | 3 (1) | |||
| Wellington Sword Bread | 600 DMT | 41,21,10,18,4,32 | 14 (5) | ||
| MXF DMT | 5,9,1,6 | 6 (2) | |||
| Japan Bread | Carbide | 41,16,7,3,4,8,9,10,7 | 7 (2) | ||
| MXF DMT | 8,28 | 18 (4) | |||
| Solingen INOX Carving | 600 DMT | 16,9,8,9,11,14,22 | 11 (2) | ||
| MXF DMT | 7,11,5,4 | 6 (2) | |||
| No Name Paring | 600 DMT | 7,10,14,8,3,3,7,4,1,9,3,26,28,7,10 | 8 (2) | ||
| MXF DMT | 2,2,12,5,3,3,3,8,12 | 3 (2) | |||
| Forever Sharp Filleting Knife | 600 DMT | 8,10,6,3,2,5,5,4,5,3,14 | 5 (1) | ||
| MXF DMT | 1 | 1 (1) | |||
| Levco Butcher | 600 DMT | 6,6,3,2,12,4 | 5 (2) | ||
| MXF DMT | 3,3,12,2,15,2,4 | 3 (3) | |||
1 During this week all knives were used to trim back a very used mop head, they all blunted severely.
2 This is about the limit of edge retention for this knife. The edge now :
However it still can easily dice carrots, celery etc. which do not require much sharpness.
All 600 grit DMT and carbide finishes were at 20-22 degrees per side. As kitchen use is very random from week to week, it is necessary to perform a very long trial in order to achieve a stable (meaningful) measure of average performance.
Comments can be emailed to Kitchen Knife Edge Retention Uncontrolled Cutting
Most of the pictures in the above are in the Farberware
album at PhotoBucket.
| Last updated : | 11:29:2011 |
| Originally written: | 11:29:2011 |