01-24-2018, 08:48 PM
I’d be perfectly happy with a 185 edge too. I’d say, good job!
I don’t know if the steel in a burr is harder/softer than the blade and I doubt we have the ability to determine that. But obviously, the flimsy burr is not part of the solid structure of the blade and very weak compared to the edge beneath it. Regardless if it is as hard as the blade itself it must be removed as it will crush, fold and bend causing the edge to dull quickly if it is not removed.
Are expensive super steel, very hard blades worth it? I have no doubt they have better edge retention, but how much better? Is it worth it considering they chip more easily and are more difficult to sharpen? Maybe, maybe not. I think that depends on how the blade is going to be used, who is sharpening it, how often it will be sharpened and other considerations as well.
“Pain in the rear to sharpen and a big question mark in my mind about if they are any better or not.” I think only you can answer that question after using it for a while. Maybe you may end up deciding a blade that dulls more easily but is easier to sharpen fits your needs better. Or maybe you may find the edge chips and a more malleable steel better fits your needs. Or, maybe you will be amazed that the thing seems to stay sharp forever and rejoice in your beautiful new knife. I (we) will be interested in hearing what you think after you use it for a while!
How much better is the edge retention? I think Mr. EOU is working on a way to determine that.
I don’t know if the steel in a burr is harder/softer than the blade and I doubt we have the ability to determine that. But obviously, the flimsy burr is not part of the solid structure of the blade and very weak compared to the edge beneath it. Regardless if it is as hard as the blade itself it must be removed as it will crush, fold and bend causing the edge to dull quickly if it is not removed.
Are expensive super steel, very hard blades worth it? I have no doubt they have better edge retention, but how much better? Is it worth it considering they chip more easily and are more difficult to sharpen? Maybe, maybe not. I think that depends on how the blade is going to be used, who is sharpening it, how often it will be sharpened and other considerations as well.
“Pain in the rear to sharpen and a big question mark in my mind about if they are any better or not.” I think only you can answer that question after using it for a while. Maybe you may end up deciding a blade that dulls more easily but is easier to sharpen fits your needs better. Or maybe you may find the edge chips and a more malleable steel better fits your needs. Or, maybe you will be amazed that the thing seems to stay sharp forever and rejoice in your beautiful new knife. I (we) will be interested in hearing what you think after you use it for a while!
How much better is the edge retention? I think Mr. EOU is working on a way to determine that.