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EDGE STABILITY IN BUTCHER’S AND KITCHEN KNIVES
#9
Mr. KG, that is an amazing and well documented bit of research.  Thanks for the incredible effort and for sharing the results.  Very interesting stuff.
 
There is one thing I’m unclear about and wonder if you can assist me in understanding what’s going on.  You present images of blades at 100 and ~150 BESS with “dents” in the edge and state that the dents were caused by the test media.  That would indicate that those blades can’t cut through a piece of thin plastic line .009” diameter with only 100-150g force without damaging the edge?
 
Razor blades @ 50 BESS don’t dent, and Feather blades @ 35 don’t dent.  I don’t understand how a 100-150 steel edge can be dented by a thin little piece of plastic line.  If those blades can be dented by a little piece of plastic test media with only 100-150gf, it would seem like cutting something like a carrot let alone impacting a bone would totally ruin the edge.
 
I have however observed burr being dented by test media.  Looking very carefully at the images you posted, I think I can see burr.  It’s difficult to tell due to the lighting in the images, but there seems to be some reflection at the edges of the blades.  Could this possibly explain what’s going on?

Here is an example image I took of burr dented by test media:

   
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RE: EDGE STABILITY IN BUTCHER’S AND KITCHEN KNIVES - by grepper - 05-08-2018, 09:39 PM

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