knives we tested had narrow edge angles of 13 to 16 degrees, which would—in theory—be enough of an angle to make a knife feel sharp. In practice, the sharpness of many of the blades came down to a second factor: how well they had been sharpened and honed at the factory. The best...
KNIVES READY! IRON CHEFS TO BATTLE FOR RIGHT TO BE KING.(Life and Arts)(TELEVISION)(Review)Mcfarland, Melanie
Mara Leighton