I’ve seen many videos of people’s chef knives and pairing knives melting through vegetables with no issue, seemingly like a lightsaber going through butter.
Ive been experimenting with my knife sharpness and I can’t seem to achieve that laser edge. I’ve made a couple blades that are less than 1/8” at the thickest point with a distal taper down to a bit above 0. The edges are 1/32 at most before I put a real edge on em, and then I sharpen them up to 1000 grit then a strop. I would think those knives would go through vegetables like a laser but I still have to apply a bit of pressure t