01-05-2018, 05:40 PM
Mr, KG - I’d love to see more data if you have it and can share any of it.
Real-world use is the best edge retention testing method, especially with a large sample base over an extended period and there is little of that type of testing that I have seen. A meat factory is a rare and unique opportunity! Your effort is commendable, and thanks for sharing. Um, Mr. Grocer, where does bacon come from?
It is one thing to measure edge retention with a quick test or cutting some rope, etc., but nothing beats understanding how an edge holds up in the environment that it is used in. From what you say, apparently you were able to measure various brands of knives with different types of steel used by a variety of tendon cutting associates. I’m sure that provides a very well rounded overall data set to study, and I would be interested in hearing what you think after you have analyzed the data.
I found this interesting, “Good brand knives lose the initial sharpness within the first hour of use, and stay the same pretty sharp for the next 3-4 hours - as in the diagram above, hardness 56-58; while in the inferior brands (hardness <= 55) sharpness keeps worsening with time.”
Cool stuff!
Real-world use is the best edge retention testing method, especially with a large sample base over an extended period and there is little of that type of testing that I have seen. A meat factory is a rare and unique opportunity! Your effort is commendable, and thanks for sharing. Um, Mr. Grocer, where does bacon come from?
It is one thing to measure edge retention with a quick test or cutting some rope, etc., but nothing beats understanding how an edge holds up in the environment that it is used in. From what you say, apparently you were able to measure various brands of knives with different types of steel used by a variety of tendon cutting associates. I’m sure that provides a very well rounded overall data set to study, and I would be interested in hearing what you think after you have analyzed the data.
I found this interesting, “Good brand knives lose the initial sharpness within the first hour of use, and stay the same pretty sharp for the next 3-4 hours - as in the diagram above, hardness 56-58; while in the inferior brands (hardness <= 55) sharpness keeps worsening with time.”
Cool stuff!