Esav Benyamin said:
....I CAN DRIVE A NEMESIS BLADE THROUGH A CARROT, A POTATO, OR A SLICE OF BREAD, without breaking a sweat.
I would hope so. I don't think I have every broken out in a sweat from food prep, however the effort with a knife like the Fulcrum on stiff vegetables is easily 10-20 times that of a knife with a sensible grind thus saying it cuts "very well" redefines the meaning of the expression.
Can you cut a carrot sure, if you don't do much cutting efficiency doesn't really matter, same with any type of work in general, if the volume is low it doesn't matter how much effort it takes because the total output is still low. You have to shovel a wheelbarrow of crushstone you can do it with a small hand spade, try to fill a basement though and your perspective changes.
I recently spent a few hours cutting up rhubarb using the Fulcrum alongside a few other knives doing runs of 500 cuts, it required 5-15 lbs of force compared to 0.5-1.5 lbs. One cut it doesn't matter, 500 gives you a different viewpoint.
It has one of the lowest cutting grinds I have seen on a knife, and will only cut well on materials which are not influenced significantly by geometry and just depend on sharpness like meats and thus anything will cut them well as long as it is sharp.
It is also overbuilt to the point of simply detracting from its performance, even with a full height flat grind the strength it would be overbuilt for its blade length.
Of course you could say the Fulcrum cuts "very well" and just define other new terms like the Paramility would then cut "badass well", and the Opinel cuts "nuclear well" and so forth, just like all steels are tough and hold an edge well, some though are just extremely super tough and stay sharp really gnarly long.
Dr. Thor said:
And some people think Cliff is only interested in sharpened pry bars....
Sharpened pry bars have their places, I just would not say they cut very well, just like I would not call a Deerhunter suitable for prying because you could dig in cheeze with it.
-Cliff