05-10-2018, 03:59 PM
(This post was last modified: 05-10-2018, 08:15 PM by KnifeGrinders.)
Isn't the manufacturer's inertia surprising (and appalling)?
Our research is in line with Cliff Stamp's and his has been known to knife people for a decade, yet knives are produced sharpened at the least effective edge angle, as are sharpening devices, even the Spyderco's sharpmaker.
But what really amazes me in the SET data is how much we underestimate the role of rolling in the knife blunting.
Looking at the steel maker's datasheets, not every mentions the compressive strength, but every does the wear resistance.
I see rolling as the main blunting factor in the common use, while the wear is the main factor in industrial blades.
At meat processing plants, where a knife is sharpened after 5 hours of use, it is almost exclusively rolling against the tendons - the edge doesn't wear much cutting flesh, definitely not within the 5 hours before it is sent to re-sharpening. The meat plant operators of a higher grade master steeling so well that keep their knives shaving sharp within that time - and all the steeling does is straightening the rolled edge.
SET method therefore, with its focus primarily on edge rolling, is more pertinent to the butcher's and kitchen knife use, than wear testing methods like CATRA's
Our research is in line with Cliff Stamp's and his has been known to knife people for a decade, yet knives are produced sharpened at the least effective edge angle, as are sharpening devices, even the Spyderco's sharpmaker.
But what really amazes me in the SET data is how much we underestimate the role of rolling in the knife blunting.
Looking at the steel maker's datasheets, not every mentions the compressive strength, but every does the wear resistance.
I see rolling as the main blunting factor in the common use, while the wear is the main factor in industrial blades.
At meat processing plants, where a knife is sharpened after 5 hours of use, it is almost exclusively rolling against the tendons - the edge doesn't wear much cutting flesh, definitely not within the 5 hours before it is sent to re-sharpening. The meat plant operators of a higher grade master steeling so well that keep their knives shaving sharp within that time - and all the steeling does is straightening the rolled edge.
SET method therefore, with its focus primarily on edge rolling, is more pertinent to the butcher's and kitchen knife use, than wear testing methods like CATRA's
http://knifeGrinders.com.au