08-18-2018, 08:28 PM
(This post was last modified: 08-19-2018, 12:06 AM by KnifeGrinders.)
I asked Mike for the HRC54 and HRC62 samples because they represent extremes in the range the knives are commonly hardened, and by our experience require different approach to get them sharpened very sharp - I'll be sharpening and testing, sharpening and testing these two till get better understanding how to sharpen hard vs soft blades.
The above routine is not how we actually sharpen knives, but it is good to reveal the basic differences.
But first will SET-test them to get firm data on which holds the edge better in the long run, as Grepper noted in another thread we don't have these data yet. Will post the results later today or tomorrow.
The above routine is not how we actually sharpen knives, but it is good to reveal the basic differences.
But first will SET-test them to get firm data on which holds the edge better in the long run, as Grepper noted in another thread we don't have these data yet. Will post the results later today or tomorrow.
http://knifeGrinders.com.au