- Joined
- Dec 2, 2020
- Messages
- 23
Is there a rating on how a knife slides through food?
I was slicing an avocado this morning and the sharpness of the bade was not and issue. The slices sticking to the side of the knife were. I have a ceramic that does avos better (no stick).
We know wires are used for cheese cutting as cheese sticks to many knife sides. I saw the Global SAI markets their dimples keep food from sticking.
Is there a measure/statistic for this? What knives slip through food the best?
I was slicing an avocado this morning and the sharpness of the bade was not and issue. The slices sticking to the side of the knife were. I have a ceramic that does avos better (no stick).
We know wires are used for cheese cutting as cheese sticks to many knife sides. I saw the Global SAI markets their dimples keep food from sticking.
Is there a measure/statistic for this? What knives slip through food the best?