Question of the Day

Question of the Day: “Learn your cliches, Meat”

When it rains it pours…I was running low on knives for testing back around Thanksgiving. However, the combination of a couple of purchases at Smoky Mountain Knife Works, a few gifts recieved, and the Wilmont Wharny that came from Empire Outfitters for testing, I am suddenly awash with steel. Not that I am complaining.

With knives come knife reviews -that’s why TTAK is a thing after all. However, in looking back at my prior reviews I feel like I use the same old tired descriptors of a knife’s sharpness on a pretty weak rotation. I need to work on my cliches.


To say that my D2 Leek is razor sharp is rather boring. I need some new descriptors for my reviews.

razor sharp
laser sharp
lightening sharp
arm-shaving sharp
scary sharp

Those are the ones that come to me off the top of my head for describing an edge. But they are getting stale. The same holds true for the grippiness of a knife’s scales, or other knife components.

What are some other descriptors that you feel would describe a knife, an edge, or the scales of a knife?

I know that this is a short post, but I am going to get back to cutting stuff. I am looking forward to your responses.


After chopping through an inch and a half of hard, cutting-board maple, the Wharny could still slice ribbons of newsprint.



8 responses to ‘Question of the Day: “Learn your cliches, Meat”

  1. I honestly could not care less about the initial sharpness, the makers have to work under time constraints and the amount of time needed to put a proper edge on would add a ludicrous cost with the knife on something that is a relatively short term thing.

  2. It does not have to specifically refer to the factory sharpening job. I frequently sharpen a knife fully 2-3 times over the course of testing, and I frquently touch up the edge with the Sharpmaker. Some knives can take a great edge, even when they come unimpressive from the factory. Others I struggle to get the edge I would like no matter how many different techniques I try.

    • yes, that is why I read this blog.

      a poor factory edge on a good knife is not something i see as a problem, but a knife that won’t take a good edge with common sharpening techniques and tools are the ones I avoid. There are plenty of good knifes that can take a great edge, why bother with a knife that is a hassle to keep sharp?

      well, at least until i can afford to EDC a Rockstead. (probably never)

  3. edge that fillets atoms
    point that can scrimshaw mosqito teeth
    cell splitting sharp (alternately, molecule splitting, atom splitting, etc.)
    light bending edge (really sharp edges disappear under direct light, dull ones reflect a line, fwiw)
    sharper than a three balled tomcat (don’t ask)
    sharper than Sigurd’s Gram (for nordic/germanic history buffs)
    edge that can slice a soundwave (or, soundwave slicing)
    sharp enough to shave a cherub

    etc, etc, ad nausium

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