08-11-2018, 07:55 PM
So, the Victorinox spend another 24 hours relaxing in the drawer. I pulled it out and tested from handle to tip:
135, 140,130, 105
After one pass each side of blade with the leather belt on the Kally:
120, 100, 100, 105
In summary over two days:
First sharpening: 110, 130, 110, 125
After overnight : 160, 150, 150, 175
After stropping : 125, 110, 105, 100
Overnight #2 : 135, 140, 130, 105
After stropping : 120, 100, 100, 105
I made no attempt to test in exactly the same places on the blade as that is next to impossible so some variation is expected. However, this provides a good general picture of increasing sharpness readings from a blade relaxing in a drawer overnight, and how as Mr. KG noted stropping restores the original sharpness.
I assume this is mostly due to the edge changing shape rather than oxidation. I would think that oxidation alone of the stainless steel blade would not cause such a large increase in sharpness numbers.
FWIW: The blade sat in the in-drawer flat knife block edge down with the blade resting on a flat wood surface. However, due to the shape of the blade, only the part near the handle touches the wood. The rest of the blade is hanging in air.
I would think that edge up or down would make little difference. But, we are talking about very thin steel at the edge so maybe, possible it may make some small difference. That said, I'm not going to worry about it. Slicing one carrot will instantly have far more impact on the edge than sitting edge up or down in the knife block.
135, 140,130, 105
After one pass each side of blade with the leather belt on the Kally:
120, 100, 100, 105
In summary over two days:
First sharpening: 110, 130, 110, 125
After overnight : 160, 150, 150, 175
After stropping : 125, 110, 105, 100
Overnight #2 : 135, 140, 130, 105
After stropping : 120, 100, 100, 105
I made no attempt to test in exactly the same places on the blade as that is next to impossible so some variation is expected. However, this provides a good general picture of increasing sharpness readings from a blade relaxing in a drawer overnight, and how as Mr. KG noted stropping restores the original sharpness.
I assume this is mostly due to the edge changing shape rather than oxidation. I would think that oxidation alone of the stainless steel blade would not cause such a large increase in sharpness numbers.
FWIW: The blade sat in the in-drawer flat knife block edge down with the blade resting on a flat wood surface. However, due to the shape of the blade, only the part near the handle touches the wood. The rest of the blade is hanging in air.
I would think that edge up or down would make little difference. But, we are talking about very thin steel at the edge so maybe, possible it may make some small difference. That said, I'm not going to worry about it. Slicing one carrot will instantly have far more impact on the edge than sitting edge up or down in the knife block.