As far as testing, I think touching the edge gives us a pretty very good idea of a blade’s condition, but to see if the knife cuts I test it on something I am going to toss in the recycling bin or try to slice and dice some fruit or veggies. Even if the cut is rough, you can cook or eat the food. I like to cut scrap cardboard. But when you run a knife through an onion or tomato, with the pulling and pushing action of slicing you know if you got the entire edge right or if it needs more work.

As far as testing, I think touching the edge gives us a pretty good idea of a blade’s condition, but to see if the knife cuts I test it on something I am going to toss in the recycling bin or try to slice and dice some fruit or veggies. Even if the cut is rough, you can cook or eat the food. I like to cut scrap cardboard, but sometimes it’s misleading because you cut through tape or you have a sharp spot, but the entire blade is not up to par. But when you run a knife through an onion or tomato, with the pulling and pushing action of slicing you know if you got the entire edge right or if it needs more work.

I also wouldn’t shave my nails as that could invite problems. Better to take a short swipe over one’s arm. An inch or two is enough. We don’t have to shave our legs, arms, heads and beards and look like some kind of newborn clone in a science fiction film… LOL.

That’s really cool. I never thought of that. Just curious on how exactly you test the blades with the noodles. Do you try to slice through lengthwise or by shaving it?