03-14-2017, 12:53 PM
I was speaking with Mike from Edge On UP on a different matter, and brought up the question of what you would generally see in edge consistency. Now, he’s done more edge testing that I will probably ever do, and he said that +/- 10 grams would really be doing pretty good but is attainable, and that it’s more common to see +/- 20 grams. He also mentioned, and it totally makes sense to me, that a highly polished edge will have less variation then a more “toothy” edge.
Wow, I guess I really lucked out with my paring knife, eh?
I suppose one thing to consider with kitchen knives and other general purpose blades, is that for all intents and purposes, it’s going to be difficult if not impossible to even notice even a +/- 20g variation whilst chopping up your evening’s broccoli and onions. From a sharpener’s point of view the numbers may be helpful in improving sharpening methods, but have less significance in real world use. That said, I would think if you are seeing much more than that, the blade might need a bit more work or maybe there is some residual burr, etc.
Wow, I guess I really lucked out with my paring knife, eh?
I suppose one thing to consider with kitchen knives and other general purpose blades, is that for all intents and purposes, it’s going to be difficult if not impossible to even notice even a +/- 20g variation whilst chopping up your evening’s broccoli and onions. From a sharpener’s point of view the numbers may be helpful in improving sharpening methods, but have less significance in real world use. That said, I would think if you are seeing much more than that, the blade might need a bit more work or maybe there is some residual burr, etc.