Edge Retention/Rolling Test Stand

[Bubby]

I like and agree with what is being tested for here. My experience tells me that the the primary source of dulling is due to rolling.  At least on a short term time scale. I think that there is a reason that a million butchers and meat cutters hold a boning knife in one hand and a smooth steel in the other. This thought is based on normal use and not someone who is try to cut stacks of sandpaper sheets into pieces. Seems to me that if the steel is better and/or the blade is sharpened using good techniques that the edge is going to be more resistant to rolling. Is this the end all/be all of edge retention testing? I say no but I think that it is going to tell a very important part of the story and maybe the most important part.

Me2 makes a good point. I don't think it's necessary to use hardened steel. I know that a piece of soft steel will knock the #$$# out of an edge. As he says, you might just have to shift the piece after each test. Or, use something very hard and don't worry about it. 

Here's a thought though. Use a soft steel strip and see if the edge does leave an impression. If it doesn't but does roll the edge significantly we can ponder why. We might not like the conclusion we come to.