Just for grins, and for better or worse, I’ll dare to wade into these murky waters.
I don’t think some of these are strictly binary myth/not-myth, but could be either depending on defining parameters. Some are too general or poorly defined as to form a conclusion. Kind of like salt is good on some foods, but too much ruins the dish. Or sanding a wood surface between applying coats of poly is good, but you don’t want to use an 80 grit abrasive.
Myth - Obtuse edge angle has longer edge retention.
Depends on how “edge retention” is defined. What sharpness level?
Myth - Too fine an edge dulls quicker.
Ambiguous definition “too fine”. What does that mean? What is being cut?
Myth - Convex aids durability of a sharp edge.
What is “sharp”? What tool? Axe? Lawn mower blade? Razor?, etc.
Myth - Chopping and batoning requires 40+ degrees edge.
Myth - Super steels hold super-sharp edge.
Myth - 40 degrees for chopping, 30 for cutting, 20 for slicing.
Myth - Certain sharpness for cutting task.
Undefined term “certain”. Maybe. Cell slicing? Shaving? Chopping down a tree?
Myth - Manufacturers put an edge angle best for their steel.
Myth - Manufacturers know what edge angle is on their knives .
I don't know. I suppose some do and some don't.
Myth - Manufacturers of quality knives sharpen them right.
Too general. Right for what and for whom? ROI? Usefulness?
Myth - Abrasive grit correlates with the edge sharpness you get.
Myth - Cheap knives are easier to sharpen.
Myth - Surgical steel is of high quality.
Myth - Straight razors are made of high carbon hard steel.
I don’t know.
Myth - 12% chromium makes steel stainless.
I don’t know.
Myth - Stainless means pitting resistant.
Not myth, but responded to in a following post.
Myth - Any knife can be sharpened to razor sharp.
I don’t think some of these are strictly binary myth/not-myth, but could be either depending on defining parameters. Some are too general or poorly defined as to form a conclusion. Kind of like salt is good on some foods, but too much ruins the dish. Or sanding a wood surface between applying coats of poly is good, but you don’t want to use an 80 grit abrasive.
Myth - Obtuse edge angle has longer edge retention.
Depends on how “edge retention” is defined. What sharpness level?
Myth - Too fine an edge dulls quicker.
Ambiguous definition “too fine”. What does that mean? What is being cut?
Myth - Convex aids durability of a sharp edge.
What is “sharp”? What tool? Axe? Lawn mower blade? Razor?, etc.
Myth - Chopping and batoning requires 40+ degrees edge.
Myth - Super steels hold super-sharp edge.
Myth - 40 degrees for chopping, 30 for cutting, 20 for slicing.
Myth - Certain sharpness for cutting task.
Undefined term “certain”. Maybe. Cell slicing? Shaving? Chopping down a tree?
Myth - Manufacturers put an edge angle best for their steel.
Myth - Manufacturers know what edge angle is on their knives .
I don't know. I suppose some do and some don't.
Myth - Manufacturers of quality knives sharpen them right.
Too general. Right for what and for whom? ROI? Usefulness?
Myth - Abrasive grit correlates with the edge sharpness you get.
Myth - Cheap knives are easier to sharpen.
Myth - Surgical steel is of high quality.
Myth - Straight razors are made of high carbon hard steel.
I don’t know.
Myth - 12% chromium makes steel stainless.
I don’t know.
Myth - Stainless means pitting resistant.
Not myth, but responded to in a following post.
Myth - Any knife can be sharpened to razor sharp.