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The Water Cooler
General Discussion
Method for determining knife blade quality
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<blockquote data-quote="criticalbass" data-source="post: 2287919" data-attributes="member: 711"><p>You had me more than half convinced. I started digging for my Knives of Alaska set (thick as a hatchet), which I seem to have misplaced, but in the search came up with five filet knives ranging in quality from great to junk. All are near the same thickness (thin).</p><p></p><p>I made sure they were all sharp and tried the auditory test. The best ones made a scratchy ringing sound, and the lower quallity ones didn't. This may just be "psychoceramic" with me, but I'd like for someone else to give it a try. By best ones I mean those that hold an edge the longest.</p></blockquote><p></p>
[QUOTE="criticalbass, post: 2287919, member: 711"] You had me more than half convinced. I started digging for my Knives of Alaska set (thick as a hatchet), which I seem to have misplaced, but in the search came up with five filet knives ranging in quality from great to junk. All are near the same thickness (thin). I made sure they were all sharp and tried the auditory test. The best ones made a scratchy ringing sound, and the lower quallity ones didn't. This may just be "psychoceramic" with me, but I'd like for someone else to give it a try. By best ones I mean those that hold an edge the longest. [/QUOTE]
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Method for determining knife blade quality
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