03-23-2018, 11:10 PM
Mr. KG, “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.”
I don’t know if I completely agree with that. Not saying that I disagree, I mean at this point I'm open to just about anything, but I would like to think that a less acute bevel is less prone to rolling than a more acute bevel.
That said, I would be completely open to learning that initial sharpness has much more influence on resistance to dulling than bevel angle. Every day here on the Exchange I seem to be presented by facts causing me to think that everything I “know” is wrong! How cool is that!
I do agree that the SET data, at least so far, conclusively shows initial sharpness is critical in regards to resistance to rolling. It makes sense, seems common sense that a less thin edge is more resistant to rolling, and is actually sort of a relief because of those reasons.
“When Grepper says "I think this offers a huge opportunity for both knife makers and sharpeners." - mate, this is already happening.”
Very cool mate! Very cool. Not only are you open to change, but quickly adapting new methods taking advantage of new data as it becomes available. I truly believe it is a huge opportunity, but only for those who are listening and realize the ramifications.
I thought I had the perfect 150 edge. Not too sharp, not too dull. But really it dulls quickly. Now, thanks to Mr. EOU’s SET, I think I understand why and how to fix it. Oh well.
I don’t know if I completely agree with that. Not saying that I disagree, I mean at this point I'm open to just about anything, but I would like to think that a less acute bevel is less prone to rolling than a more acute bevel.
That said, I would be completely open to learning that initial sharpness has much more influence on resistance to dulling than bevel angle. Every day here on the Exchange I seem to be presented by facts causing me to think that everything I “know” is wrong! How cool is that!
I do agree that the SET data, at least so far, conclusively shows initial sharpness is critical in regards to resistance to rolling. It makes sense, seems common sense that a less thin edge is more resistant to rolling, and is actually sort of a relief because of those reasons.
“When Grepper says "I think this offers a huge opportunity for both knife makers and sharpeners." - mate, this is already happening.”
Very cool mate! Very cool. Not only are you open to change, but quickly adapting new methods taking advantage of new data as it becomes available. I truly believe it is a huge opportunity, but only for those who are listening and realize the ramifications.
I thought I had the perfect 150 edge. Not too sharp, not too dull. But really it dulls quickly. Now, thanks to Mr. EOU’s SET, I think I understand why and how to fix it. Oh well.