Sharpness

One of the signs I have not spent sufficient time in my Erlangen Flat the last couple of months: the kitchen knives are blunt. They still are sharper than the knives found in most kitchens, but not sharp enough to be of real use. The idal sharpness is reached when a silk cloth falling on the blade gets cut in half by it's own weight. I have not yet reached this, but usually my knives are sharp enough that you only notice that you have cut yourself when you count your fingers or are standing knee deep in blood. The advantages of sharp knives are not only that cutting is much easier, it is also that wounds don't hurt and heal much faster.

So, off from the keyboard and hands on the sharpening steel. (Another word were the german is nicer: Wetzstahl)