Coming Around to It

Frozen food can only be cut with a specialized knife (^^; While it may be possible to split it by cutting straight down from above with a double-edged blade, even the slightest lateral force could cause the knife to either break or chip.

Not just with frozen items, but even when dealing with the tough cores of vegetables or other hard materials, it might be more accurate to think of it as splitting rather than cutting!

You might wonder why I’m bringing this up now. Well, it’s because we received a complaint about a knife chipping while cutting frozen food. I believe it’s because our sales representatives might not have explained that frozen items cannot be easily cut.

Having a sharp knife doesn’t necessarily mean it can cut through anything!

The relationship between sharpness and durability is not always straightforward. To put it in extreme terms, if you want sharpness, you’ll need to sacrifice some degree of durability, and if you want durability, you’ll have to compromise on sharpness!

Is there a way to have both sharpness and durability? It might seem like an impossible feat, but to achieve both, the user needs to adjust how they use the knife (^^;

Lately, I’ve been working on creating product information web pages, and I think it’s a good idea to include usage warnings. It was a day that made me realize the difference between a knife shop’s common knowledge and the common knowledge of general customers.

hibishugyo

2007-07-17