Knife Tips For Cutting Vegetables
Tough skinned vegetables are easier to cut if your knife has a slightly toothy edge. We recommend finishing your knife somewhere between 1000-2200 grit. Slice or chop these foods or do a hybrid motion by chopping down and then sliding the knife either back or forward to finish the cut.
Soft foods like mushrooms are easiest to cut when your knife has a very shallow angle. Try something around 15-16 degrees. A smooth slice cut works well on mushrooms.
Woody vegetables like asparagus are best cut by chopping and the knife performs best if it’s got a decent polish but can still do well if there are small micro-teeth left by a 1000-3000 grit finish
The kind of cutting board you use can help improve your edge retention. Wooden, end grain cutting boards are more gentle on keen edges, helping them last longer.
These products will help you create the types of edges described above: