Knife Knerd Ep5 Honing and Tomatoes

hello everyone Nate here with SimplySharp and uh today um we’re just mess around with a tomato um so this is a big one about you know a nice sharp knife a lot of you really would like uh just to be able to go through and get a nice good Slice on tomato which seems perfectly fine and reasonable um this knife is not really all that sharp um it’s been kind of dull in fact you know it’s been doing a lot of that so you know the edge is kind of rolled over um it’s not a super sharp knife so if I’m going to try to cut through this tomato it’ll go through it it’s not you know I’m not like so I can’t just push through it you see what’s happening there let’s see we can so I can’t quite just push through it I do kind of have to saw a little bit so I mean it’s serviceable um now if you’ve got a knife that’s a little sharper um so maybe it’s been honed a little bit or or recently sharpened like it just flies right through right so that’s probably my bad skill but I can let’s get that in there right I can I’m a horrible at cutting a tomato but it will just kind of go right through so um what we can do I’m G wipe that down uh by the way that’s a nice little uh tip right there even something like a tomato like a lot of fruits have acids in them all acids react with Metals um and I mean we’re talking such razor thin pieces of metal at the edge here um those acids will actually help dull uh the blade um so a lot of people actually use a a serated knife like this might be the only redeeming quality of a serrated knife like this is uh it’s good for cutting through like limes and lemons and it’s going to preserve the edge of your other knives uh but tomatoes are acidic as well so wipe it down um you don’t just let it sit there with that stuff on it for a while um all right so this knife we’re going to again do our honing so if you saw my previous video on this this was uh probably about five to 10 times per side and a lot of times you’ll feel it this is actually feeling pretty good right now so we’ll see how we did so we’re going to if I can get that in in there yeah that was now I can’t cut for anything especially that angle but I mean look at that I can just push and then I have to do slice a little bit but a lot sharper um let’s see a lot of times you can do this ready see if it gets it that’s not too bad right a nicely hone knife uh didn’t have to do anything let’s see what that would have been like on uh like this knife I know it’s kind of dull let’s see it’s actually not that bad but let’s um you know what actually let dull this knife had my earlier video where I actually think I sharpened this knife uh oh that’s just kind of painful to do I’m just going to dull this Edge I mean this is basically what would happen if you were using a glass cutting board um from my other series oh yeah that all rolled over that is Grizzly uh let’s see what that cuts like now so you can still cut but it’s not great let’s see yeah not so much um making a nice mess here see if we can salvage it before I make a mess of everything all right so as long as that was a decent Edge maybe let’s find out still not so that knife edge is gone we need to sharpen this guy versus this guy nice good sharp edge cut that’s right in half all right uh that was fun made a little bit of a mess let’s make some salsa