12-03-2017, 10:53 AM
(This post was last modified: 12-04-2017, 06:04 PM by KnifeGrinders.)
Sir Rupert, do you know what a conflict of interest is?
Edge retention is that for a professional sharpener.
Sharpness sells the service, but good edge retention reduces the service volume.
On a serious note, recently I discovered for myself http://www.cliffstamp.com/knives - heaps there on edge retention.
Just started reading through his articles, but already see that he advocates microbevelling for edge retention.
And don't forget the cutting board!
My quick test on the PT50 shows that 20 slices on a plastic, glass, marble and bamboo cutting boards reduce sharpness by 3 times, e.g. from 90 BESS to 270 BESS.
Of all plastic cutting boards, only the Japanese polyvinyl acetate Yoshihiro Hi-Soft cutting board doesn't dull the edge, but it costs a little fortune.
A good end grain wooden cutting board is the best, I recommend Acacia here in Australia.
Edge retention is that for a professional sharpener.
Sharpness sells the service, but good edge retention reduces the service volume.
On a serious note, recently I discovered for myself http://www.cliffstamp.com/knives - heaps there on edge retention.
Just started reading through his articles, but already see that he advocates microbevelling for edge retention.
And don't forget the cutting board!
My quick test on the PT50 shows that 20 slices on a plastic, glass, marble and bamboo cutting boards reduce sharpness by 3 times, e.g. from 90 BESS to 270 BESS.
Of all plastic cutting boards, only the Japanese polyvinyl acetate Yoshihiro Hi-Soft cutting board doesn't dull the edge, but it costs a little fortune.
A good end grain wooden cutting board is the best, I recommend Acacia here in Australia.
http://knifeGrinders.com.au