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Post by frankthebunny on Dec 1, 2014 23:55:04 GMT
I think it has to be a combination of polish and edge geometry. A finely polished marble still won't cut through flesh and a perfect geometry might take off a limb but it won't be pretty. I used to work in a rib place and the owner was a chef and spent a lot of money (too much I think) on his gear. He was particularly crazy about his knives and at the time, I had no idea of what quality was compared to crap. One thing I remember was using the cleavers. They were very powerful, chopping through thick bones with ease yet they didn't squash the flesh but rather went through cleanly like one of the chef's knives. He must have told me why they were so good a hundred times but I couldn't really care less back then, the kitchen was hot and greasy and I went home every night smelling like bbq. So, I guess what I remember was that the cleaver was thick and strong and had a wider edge than the thinner knives and didn't chip on the bones but was "razor sharp" at the same time. He kept them in very good condition and freaked if we dropped one or left one sitting around dirty.
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Post by adamthedrummer on Dec 30, 2014 18:01:13 GMT
I think the user also plays a role in the cut too. A complete newb using the sharpest sword likely won't cut very well reliably. A master swordsman using a barely sharp but good shaped edge can do amazing things ie: James Williams or John Walter.
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