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There are 2 things that sharp and thin [particularly behind the edge] does:
1) It just makes he cutting experience more enjoyable, except maybe where the Iceman is concerned as I just have the feeling he prefers ripping to cutting for the turn-on here. Nice list of entry-level knives BTW, although the American made Richmonds have had some QC issues.
2) It allows flavor profiles you simply can't get any other way, some examples:
Try adding 0.5mm celery slices to salad or garnish for some appropriate dish. Then try making those with your typical German blade sharpened on a 1K stone, all you will get is celery sawdust instead of smooth translucent slivers.
A similarly unique experience will be had with 0.5mm slices of garlic. I mean whether sprinkled over pasta or a meat dish there is a gross difference between 0.5 and 1mm.
A similar experience will be had with <1mm slices of onion or peppers, particularly when your knife is so sharp and the damage so minimal that the product is dry, no sliminess.
Try similarly slicing up and serving a halved tomato next to some over-easy eggs, quite as wonderful as it is simple.
Despite comments from some about a sharp knife having no effect on eating experience, the fact is that the quality of some product is just superior, and otherwise impossible to attain, without a very sharp knife.++++
Then of course there is edge profile and the handle (of lesser importance to me) to consider in your selection of a sharp knife.
Rick
1) It just makes he cutting experience more enjoyable, except maybe where the Iceman is concerned as I just have the feeling he prefers ripping to cutting for the turn-on here. Nice list of entry-level knives BTW, although the American made Richmonds have had some QC issues.
2) It allows flavor profiles you simply can't get any other way, some examples:
Try adding 0.5mm celery slices to salad or garnish for some appropriate dish. Then try making those with your typical German blade sharpened on a 1K stone, all you will get is celery sawdust instead of smooth translucent slivers.
A similarly unique experience will be had with 0.5mm slices of garlic. I mean whether sprinkled over pasta or a meat dish there is a gross difference between 0.5 and 1mm.
A similar experience will be had with <1mm slices of onion or peppers, particularly when your knife is so sharp and the damage so minimal that the product is dry, no sliminess.
Try similarly slicing up and serving a halved tomato next to some over-easy eggs, quite as wonderful as it is simple.
Despite comments from some about a sharp knife having no effect on eating experience, the fact is that the quality of some product is just superior, and otherwise impossible to attain, without a very sharp knife.++++
Then of course there is edge profile and the handle (of lesser importance to me) to consider in your selection of a sharp knife.
Rick
