So here's the thing...I have a cheap set of knives that I sharpen several times a week. I'm obsessive about them being sharp, but others have told me I'm being ridiculous and there's no need for a knife to be sharpened that often.
What I would like to know is what is a reasonable sharpness? Is there some kind of test that's recognized to mean a knife is really, really sharp? For me it's the tomatoes and bell peppers that get to me. If I have to apply pressure and really start sawing, I think the knives aren't sharp enough. Unfortunately, I've never gotten to that point with my knives...so I'm wondering if I just have impossible standards or whether my knives are substandard.
What I would like to know is what is a reasonable sharpness? Is there some kind of test that's recognized to mean a knife is really, really sharp? For me it's the tomatoes and bell peppers that get to me. If I have to apply pressure and really start sawing, I think the knives aren't sharp enough. Unfortunately, I've never gotten to that point with my knives...so I'm wondering if I just have impossible standards or whether my knives are substandard.