Peeling an apple: the test

M

motard2

Joined
Jan 15, 2008
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One of my favourite kinfe's test is peeling an apple. It's umbelivable how many blasoned blades did fail on this so simple task. Shape, sharpness, handle, design: i believe all this aspects are involved in this basic duty and, for me, if it is not performed well the knife has no value as EDC (btw I am not a great fan of apples, I like bettera good steack ;)).
Now coming to my quest may be I can have an answer from some metal minded person here: it is possible that the apple are making temporary dull some steels like aus-8?
I was testing an FRN Dragonfly and this was what seems to happens. After washing the blade the sharpness seems to come back: I dunno if acid amience cand do that.
Hope did make myself understood else if english is not my language and sorry for mispelling
 
Good for you ! Tests are the fun part of any tool... If my blade will not do what I need done than what goood is it ?
And your English is 50 times better than my Italiano !
 
No that won't happen.A dulled knife can't magically become sharp again ! Apple [mele] contains malic acid and some other things and that won't attack AUS-8. BTW when you say peeling an apple - do you do it the correct way ? That is the peel is one long continuous piece .If it is broken you have failed !!
 
motard2 said:
Now coming to my quest may be I can have an answer from some metal minded person here: it is possible that the apple are making temporary dull some steels like aus-8?
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I don't think an apple will dull an edge much(unless it's one of our own New York State Empire apples, they're the Chuck Norris of apples), It's probably just getting sticky. I was cutting up an apple for my two year old yesterday (with my T-2 in beadblasted S30V) and was surprised to see how sticky the blade was when I was done. I actually had to wash it when we got home. :eek:

One question though: If you don't like apples, why do you use that as a test for your knives?
 
Just for kidding:D, You' are abosultely right. I am not a great fan of apples, just because is very difficoult to find one wich taste as an apple. Ala: simply DON'T taste. Peers are way better under this aspect, but for my test apples are ok: after that I dont' like to go washing my arm untill the elbow. This is also the main reason why tomatoes are not alaud.
More seriously: I have began judging my blades (also) this whay more than 35 years ago, when went hunting for some of the italian and mediterranean regionals hand crafted kinfes (ie pattadas, gobbo abruzzese, tre pianelle toscano, liccasapuni sicialiano, grecian and montenegro shepard folder) now I have a nice small collection on this theme: shepard use the knife for everithing: from selfe defence, to dress lambs, to prepare his meat. Most are hand forged steel: and all goes veary easy through apples.
Ps1: yes I know: no balde can become dull and resharpen itself: but this is the sensation I am experiencing. Te knot of the question: if it's only me it means I am aging quickly, too quickly.
Ps2: yes peeling is peeling not chopping or slicing (here my english does not help anymore)
 
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I can think of a few things that may be happening to your Dragonfly.

1) The blade is fairly thick behind the edge bevel. A blade which is thinner behind the bevel will perform your apple peeling test better than one which is thicker. I like Spyderco knives, but they don't really grind their blades thin enough to suit me.

2) The factory edge bevel is not smooth. The grind marks are very pronounced, which will trap particles of whatever is being cut. Peeling an apple will let the juice of the apple glue bits of fruit into those grooves, effectively thickening the edge. When you wash the gunk off, the edge is still sharp.

3) Edge angle will make a world of difference in how a knife performs. For peeling fruit and other light-duty tasks, a very thin edge will perform much better, but unless the steel can take it, such a thin edge is almost worthless for more demanding tasks. You need to match your edge to your task for best results.
 
I guess that once you peel the apple it gets so sticky that it just sticks to your skin when you try to shave with it. Same happens if you are trying to slice paper or anything... it just sticks. Once you clean it, it shaves effortlessly once again because it just glides over your skin. I may be completly wrong though.
Mikel
 
This is EXACTLY the kind of EDC usage where a classic, cheap Opinel #8 and an equally classic (but less cheap) Laguiole excel at. The reason they are so good for fruit peeling and other food related jobs is that their blade is pretty thin. Indeed, less sturdy for the heavier work, but perfectly acceptable and in fact unbeatable within their typical usage range. That's why I really love to edc them.
I just gave all of you the one reason you needed to order an Opinel #8, if you don't have one yet. "This is my classic fruit peeling EDC, folks!"

You know you want one...
A-OPINEL-226086-0002.jpg
 
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Dagon said:
This is EXACTLY the kind of EDC usage where a classic, cheap Opinel #8 and an equally classic (but less cheap) Laguiole excel at.
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I love my Opinel for food prep (a #10 instead of 8# though). Thin blades and great handles. They swell when wet, but as long as you can avoid that you will be ok. I don't want to be near the stainless steel ones, I just stick to the carbon steel blades.

Mikel
 
i gotta agree about the opinels , edge geomitry and blade shape + steel type = :D

i use a #11 eifille (stainless, love to know what the steel is tho ) for any thing from apples to filliting bream ..... love it
i once tryed to fillit a whiteing with my spyderco atlantic salt , HA HA HA now thats was funny .... cuz its 3 mm thick and had the wrong angle of the dangle didn't it ;)
 
mete said:
"... That is the peel is one long continuous piece .If it is broken you have failed !"
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Impromptu competition! :D Show us the longest, continous peel you can create and the knife that did it. No cheating - I can already see the steel staples holding pieces of peel together ;) ) (sorry, hijack :o )
 
> I don't want to be near the stainless steel ones, I just stick to the carbon steel blades.

Interesting comment. What is your issue with the stainless steel ones? As comparison, my 4 Opinels all are stainless steel models which I preferred as I knew I would mainly use them for food-related cutting/peeling.
 
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