Quote Originally Posted by Seraphim View Post
Well, my take on this is that a "fin" or very thin flexible edge is prety worthless at chopping onions, as it will quickly break off when contacting the chopping block.



In kitchen knives, apparently, this "fin" is folded back and plastered against the main edge, and thus you use the honing steel edge first. And yes, that has little to do with razors, or stropping.

With a razor, we actually can make use of the "fin" delicate edge, as all we are cutting are whiskers (and the occasional cheek!), and so we use a leather strop to coax this edge back out into alignment, maintaining it's thin, delicate nature.

However, my original intent was that the vid shows a pretty good visual depiction of edge "wavy" deflection that occurs with use.

The angle they use to show that wavy edge (looking down along the edge) is just about impossible to achieve with an optical scope, so I thought it was a useful visualization tool, that's all.
I completely agree. Moreover, I liked that video. That guy was pretty funny, while offering valid information. Thank you for sharing.

Bart.