Spiegelblank not necessarily is also advantageous.
It may be so, the high-gloss polishing of the cutting edge for the morning shave his chest hair with a machete (And let's be serious - who has been a need for an ultra smooth shave his pork roast or who barbiert a stilt) in the country / moral area for carving with the Taschenfeitel or the breaking of ungulates by specular cutlass edge brings an understandable advantage - which I can not check. What, however, in the kitchen and in the preparation of foods such as fish, meat, vegetables means to allow me an opinion.
And this is: Shaving a forearm across the easily detectable by a blade human hair stand differs vastly from the tough rind claim an autochthonous pig roast to cut. The can be quite smooth and resistant in the raw state. This approach offers little space for a razor.
Especially those under magnification easily recognizable, 'Micro-saw edge' which quality abrasives such as the so Sauteurs as highly effective Spyderco Tri-Angle Sharpmaker (bought here on Amazon) leaves on the cutting edge of the blade is only the decisive gripping bite.
It may be that a polished edge is theoretically much sharper, but this razor quality can not be in the cooking practice use. A blade for the morning shave and Armhaaren (as is often praised as the ultimate track record) may be perfect, slipping on smooth surfaces around rather helplessly and miserably failed hardest test, the incorruptible paper towel test. Try for yourself, either with or without polished edge:
To cut a piece of crumpled paper towel in slices -
or
- To divide a very ripe tomato using only the weight of the knife.
You will be amazed at what results you are (/ after Loriot before) come:
Before polishing the traditionally sharpened blade, the blade was still strong zubeißend, after polishing to smooth surfaces far less - however, if one takes after polishing the knife a few times over the ceramic rods of Spyderco, thereby roughening (the original state restores) , you get the full 'bite ability back.
PS: A little polish to the degree to break is of course advantageous and perfectly acceptable, but polish to full splendor is unfavorable for the kitchen practice - the amount makes up the poison.
But the polishing paste has a very different, very effective application:
When scratch knives this is ideal for removing damage, to mitigate or to turn dull metallic surfaces those in which you can reflect (with some difficulty). For small diameters and hollow cuts and rounded blade hardware has a natural cork with the circular a little paste is rubbed, proved to be more effective than to pull the entire knife on the prepared leather.
PS: for raising the level of the cutting edge after the "honing" you do not need to paste leather - the gentle, repeated stroking a Stove Wooden done that in passing - free.
Figure in 100x magnification - very cutting joyful snappy knife edge Sharpmaker sharpened with the Spyderco - without polish.
