01-06-2018, 11:45 AM
“I think some annealing of the apex in the area up to 0.5 micron thick is probable. 0.5 micron or 250 BESS is where the two knives start scoring the same.”
Very interesting. That seems a reasonable hypothesis in consideration of your supporting data.
It’s curious that they go to the trouble of using a slow grinding wheel with circulating fluid coolant, but on the other hand use a high speed, heat producing wheel for honing. I’m guessing that they don’t fully understand the possible heating issues in the honing step. It would be interesting to see if they tried using a less heat producing process for honing if blade performance more closely matched the blades you sharpened.
As Mr. Max mentioned, I have also been curious how a well sharpened toothy edge would perform in that production level environment. I’m guessing that pig disassembly is a mixture of both chopping and slicing with the majority being slicing.
Very interesting. That seems a reasonable hypothesis in consideration of your supporting data.
It’s curious that they go to the trouble of using a slow grinding wheel with circulating fluid coolant, but on the other hand use a high speed, heat producing wheel for honing. I’m guessing that they don’t fully understand the possible heating issues in the honing step. It would be interesting to see if they tried using a less heat producing process for honing if blade performance more closely matched the blades you sharpened.
As Mr. Max mentioned, I have also been curious how a well sharpened toothy edge would perform in that production level environment. I’m guessing that pig disassembly is a mixture of both chopping and slicing with the majority being slicing.