Question 1

Is this knife's 15 degree edge too fragile for cutting squash or water mellon? Shun recommends a "Western Chef's knife" with 20 degree edge for this.

Accepted Answer

I am a Cheff in a professional kitchen and this is the knife I use for everything the fact that it has no  bolster and good weight to it will help out when cutting threw  big things like watermelon. Love me one of the other comments said make sure you use a honer between each use to help maintain the edge. Btw this company offers re sharpening if you just ship it to them along with a 10$ money order for return shipping. Check their website for more details

Question 2

What is the difference between the elite and the stealth?

Accepted Answer

Just to maintain German complexity, both are "Elite," which seems to refer to the forged steel. Within all the Elite lines, "Stealth" is an option for a thinner, lighter blade. Generally, the blades with premium handles tend towards "Stealth." I'm guessing the regular Meridian targets the professional chef or student who cares more about function, while the Stealth options target home users where looks are part of the decision criteria.

The Stealth idea flows from the decision to use a 15-degree bevel: narrower passes through foods more easily. Narrower means less weight, which leads to less fatigue while cutting. Less weight can help with control. While I have no test data, I bet that the Stealth line is a little more forgiving of failure to hone and sharpen because the narrow blade need no separate the food as much.

Personally, I found the 8" stealth a bit light for my taste, but I like the weight of a Chef's knife to help with the cutting. I'd rather make sure my knife edge is keen and sharp than rely on a narrower blade to pass through the food easier.

I'm on the fence whether to get a stealth or regular for a 10". I know the 10" stealth weighs more than the 8" regular, but that weight is distributed over a longer blade.

Question 3

How wide is this knife from the spine to the cutting edge? I need it to fit a 2" knife block.

Accepted Answer

The actual width from edge of spine to cutting edge of the widest part of the blade is 1 15/16" (one and 15 16th's).  Just under 2 inches by 1/16th of an inch.

Question 4

What is the Rockwell hardness of this knife?

Accepted Answer

Rockwell of 57-58

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MessermeisterMeridian Elite Chef's Knife - 10

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