The idea was to reduce the blade suction when slicing veg by creating an uneven surface to break the seal.
I heated up the steel in my propane forge until the stainless steel glowed orange then hammered it with my favourite hammer. It needed tapering towards the point and evenly dimpling all along. Flattening the particles along the edge increases its strength giving longer lasting sharpness.
Testing the performance of this new finish we were all very impressed.
The smooth profile behind the edge still glides through the veg then the forged finish releases it ready for the next slice.
After shaping and grinding the profile, the forge marks remain giving a nicely contrasting and really unique finish to each blade.