Even now. .

Frozen foods require a special knife to cut through properly (^^; With a double-edged blade, you can almost ‘cut’ through frozen items if you slice straight down from the top, although it’s more like ‘splitting.’ However, even a slight shift in force sideways can lead to breakage or significant chipping. Even when cutting things other than frozen goods, like vegetable cores or tough items, it’s sometimes better to think of ‘splitting’ rather than ‘cutting’! You might wonder why I’m mentioning this now, but it’s because there have been complaints about knives chipping while cutting frozen items. You might think such complaints are rare, but they’re quite common… I believe it’s because salespeople often fail to explain that knives aren’t meant for cutting frozen items.
Having a sharp edge doesn’t mean it can cut anything! Good cutting performance doesn’t always equate to blade strength! Ultimately, seeking sharpness may require sacrificing some durability, and seeking durability may require sacrificing sharpness! Choosing a steel with good durability, having a double-edged blade, or even having a serrated edge might achieve some balance, but it’s quite challenging. You might wonder if there’s a way to achieve both, but to do so, users need to master the handling of knives and ingredients (^^;
Lately, as I’ve been creating product information web pages, I’ve been considering adding usage warnings. (^^; It was a day where I felt the difference between the common sense of knife professionals and that of the general public.

Hibishugyo

2007-07-17