EDGE STABILITY IN BUTCHER’S AND KITCHEN KNIVES

[KnifeGrinders]

I don't see why it should be surprising at all. Every steel has an edge angle so thin at the apex that it crashes or bends under the load.
Apex denting by the test media line is a fact having nothing to do with the burr or my sharpening method. My deburring was the same in all knives.
Take Global - dented at 8 dps, but not 10 dps; take SWIBO - dented at 8 and 10 dps, but not 12 etc - if it were because of a burr, it would just keep denting.
The apex at 8 dps would not dent if rather than cross push-cut we slice the test line at an angle.
Your example of "Razor blades @ 50 BESS don’t dent" is not right - you do not get a visible dent, but the score worsening in subsequent sharpness tests tells us that the blade apex gets rolled under the test line.

We applaud Mike's new invention and the EOU team for this wonderful device - never before have I had such a deep insight into the knife edges in so little time as with the SET.
Though maybe it is not too late to rename it to ERT for Edge Rolling Tester to accent what it actually does.