05-03-2018, 12:40 PM
We agree with Bud KG. Your tests are amazingly well conducted and documented. The comparison to actual use in the meat processing plant was just icing on the cake. We find that your discovery of "denting" caused by test media in edges sharpened at <12° to be very interesting. We've only seen it once, with a 304 stainless medical instrument and heard of it another time, in a wire edge experiment conducted by a customer in Denmark. You'd think that a well formed steel edge would hold out against a polymer based test media in all cases but that is obviously not the case here. Good fodder for future experiments.
The purpose here is to discover ways that arm sharpened edge users with information that leads to edges that stay sharper longer. You've already made a leap forward in your thinking KG in beginning to equate SET cycles to actual usage. We imagine that could be easily expanded to exploring different piston weights as well. This is going to be an important future step with the SET device as it relates to various applications. For example, had to interrupt this composition while I spoke on the phone to a new customer who manufactures power floor scrapers. His area of interest is not in 150 BESS and 12° edges but rather something much different. With regard to your meat cutting customers, I would imagine that the data you have already collected hits them right in the mid-section. So that sort of exhibits the breadth of information that must be accumulated.
Wonderful job KG. This sort of research didn't wrap-up in 30 minutes so we are very much indebted to you for your time and work.
The purpose here is to discover ways that arm sharpened edge users with information that leads to edges that stay sharper longer. You've already made a leap forward in your thinking KG in beginning to equate SET cycles to actual usage. We imagine that could be easily expanded to exploring different piston weights as well. This is going to be an important future step with the SET device as it relates to various applications. For example, had to interrupt this composition while I spoke on the phone to a new customer who manufactures power floor scrapers. His area of interest is not in 150 BESS and 12° edges but rather something much different. With regard to your meat cutting customers, I would imagine that the data you have already collected hits them right in the mid-section. So that sort of exhibits the breadth of information that must be accumulated.
Wonderful job KG. This sort of research didn't wrap-up in 30 minutes so we are very much indebted to you for your time and work.