Chucky the killer knife

A kitchen knife must be able to without pressure glide through a ripe tomato, but should not be so sharp that it can be a piece of paper cut up like a razor, because then it slides easily not only in one finger, but equal to the bone. And although I sharpen my knife with Japanese water stones, which are significantly sharper than that, what I know from other households, is me this knife pointed to sharp and.

For potatoes, carrots etc. I use a potato peeler. For oranges and onions, with which one only touches on the tray, and then pull off the shells, it is much too sharp, because it is too easy to penetrate into the fruit, as I have now found a considerably duller twin with identical dimensions and shapes. The Wüsthof is razor-sharp and easy to peel, the skin with the fingers, which is due to the sharpness that hardly generates pain, only noticed when the blood dripping, so be very careful with this knife! For all Peel jobs where a peeler peels too thin, this knife is doubtful significantly better than a much less sharp twin. However, one should pay attention to his fingers, because not only the cutting edge is extremely sharp, but the tip pierced easily into the base of the thumb, as I also learned alongside the aforementioned finger sections in the self-experiment.