03-23-2018, 03:52 PM
(This post was last modified: 03-23-2018, 04:52 PM by KnifeGrinders.)
Even at this initial research stage the test results have proved the fundamental concept change that it is not the edge angle for the purpose, but the edge sharpness.
That's why felling axes are sharpened at 25 degrees included, the same as kitchen knives, just not the same sharp.
The test results prove with an exact science precision what had been advocated by Cliff Stamp over 10 years ago, and what Grepper meant saying
"Our esteemed Exchange member Thomas (Edgepal) has often stated something to the effect that no edge should be sharper than is needed for a particular task, and that the task at hand determines the blade used."
The conventional concept that 40 degrees included edge is for chopping, 30 degrees for cutting and 20 degrees for slicing has been made terminally outdated by the SET.
The other day we discussed the "edge angle for the task" with Youngbin (SHARPCO) who sharpens for living, and given the new SET data, I have updated my website changing our default edge angle we sharpen for customers at, from 30 degrees included to 20 degrees for quality knives and 24 degrees for mainstream, no matter chopping or slicing knife - edge sharpness will be fitting the function, not the angle.
When Grepper says "I think this offers a huge opportunity for both knife makers and sharpeners." - mate, this is already happening.
That's why felling axes are sharpened at 25 degrees included, the same as kitchen knives, just not the same sharp.
The test results prove with an exact science precision what had been advocated by Cliff Stamp over 10 years ago, and what Grepper meant saying
"Our esteemed Exchange member Thomas (Edgepal) has often stated something to the effect that no edge should be sharper than is needed for a particular task, and that the task at hand determines the blade used."
The conventional concept that 40 degrees included edge is for chopping, 30 degrees for cutting and 20 degrees for slicing has been made terminally outdated by the SET.
The other day we discussed the "edge angle for the task" with Youngbin (SHARPCO) who sharpens for living, and given the new SET data, I have updated my website changing our default edge angle we sharpen for customers at, from 30 degrees included to 20 degrees for quality knives and 24 degrees for mainstream, no matter chopping or slicing knife - edge sharpness will be fitting the function, not the angle.
When Grepper says "I think this offers a huge opportunity for both knife makers and sharpeners." - mate, this is already happening.
http://knifeGrinders.com.au