Stain resistant Sleaver Challenge – basically, a stainless steel slicer with light bone cleaver capability.
Tasks: cut & chop a whole fresh & frozen turkey into 1″ cube stew chunks – bones included.
Specs: 0.08-0.13″ thick, 1.5″ wide, 7-8″ edge, up-swept point, 7-10 oz
Edge geometry: 0.010-0.015″BET/12-15dps, micro-bevel 18-20dps.
Qualifying: Average home-cook/chef cut & chop a fresh & a frozen 20 lbs turkeys. Afterward edge degradation must be limited to microscopic in magnitude(barely visible = maximum). i.e. still has a working edge.
******* Edge geometry for a reconfigured knife
Boning: 0.010-0.012″BET/12-15dps, 18 dps micro.
Pure slicing: 0.005-0.008″BET/5-12dps with or w/o micro.
Edge(very thin cross section) is a convenient way to test steel capability.
!!!! Closer to reality than dream :p
64rc AEB-L 0.08″ thick, 1.5″ wide, 8″ edge
Sleaver: 8oz, 0.012″BET/16dps (or 15dps/18micro).
* 18 dps for pork rib
Laser(slices only, gentle bone contact): 5oz, 0.005″BET/8dps.