01-06-2018, 02:46 PM
I think it's an excellent idea. We have about exhausted speculating about the impacts of heating during grinding/honing, and it seems the only way to really move forward is to actually do some testing and see if our ideas can be substantiated with empirical data.
Personally, this is something I would like to understand clearly. At this point I can only speculate as there seems to be only a modicum of available data.
I'm always surprised that this, as well as a lot of the aspects of knife sharpening have not been completely figured out. I suspect the reason why is that the advent of edge sharpness testing is only a fairly recent innovation.
If we can actually provide demonstrable data here, not only would it be very valuable to the sharpening world, it could be a real game changer.
Personally, this is something I would like to understand clearly. At this point I can only speculate as there seems to be only a modicum of available data.
I'm always surprised that this, as well as a lot of the aspects of knife sharpening have not been completely figured out. I suspect the reason why is that the advent of edge sharpness testing is only a fairly recent innovation.
If we can actually provide demonstrable data here, not only would it be very valuable to the sharpening world, it could be a real game changer.