03-17-2017, 11:57 AM
(03-17-2017, 09:58 AM)Ken S Wrote: Interesting post, Thomas. I believe the allure of sharpening has at least two aspects. It is a practical, everyday skill and, it may be an echo of past ages and have deeper meanings.
We need both the quest for greater sharpness and a good feeling for what degree of sharpness is necessary for different functions.
Keep up the good and interesting work.
Ken
Ken,
In my experiance 99,99 % of knife owners are happy with a sharp knife - and they have not a clue about what degree the edge on there knife have. They have only learn how to get the edge two surfaces to meet properly to a sharp edge...
On forums the members are to 99 % citypeople with city peoples need, and knowledge, of knifes and edges. They have never seen how outdoor people carry 3-4 knifes and use them for different purpouses When they work.
Citypeople slice and cut modern materials and they need edges up to 40 degrees total - that have traditionals on choppingaxes... Traditional edges holds around 26 degrees total, and they never used for chopping or batooning. If I need to chop I use my chopper or an axe.
When living outdoors for 6 month tells you a lot of things about your sharpening skill. The dirst thing you notice is that all edges will be convex - and the skill needed is to not let the convex sphere grow to large, if it do, the knife do not work for you any more, you need more force when using the knife - and that is not a good thing when it is 3-4 days walk to get help.
