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jkiemele
222
Oct 19, 2017
The angle of the knife blade will impact the edge retention. A Japanese knife has a 15 degree cutting angle versus a western knife has a 20 degree cutting angle (there may be slight variations depending on maker). The 15 degree blade will keep better than the 20 degree edge.
Besides cutting angle, using whatever knife on a soft surface will keep it longer. Cut on wood or plastic cutting boards, never glass or on metal/stone surfaces. The harder the surface the edge contacts, the quicker the edge will diminish.
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