09-30-2018, 06:07 PM
(This post was last modified: 10-01-2018, 05:06 AM by KnifeGrinders.)
No worries, Grepper, Bud... I just want to shift the focus of your attention to the right spot in these findings.
Grepper - the New Zealanders have the data you've asked for. Our SET experiments complement theirs in the area of deburring, and can be considered together.
The New Zealand university researchers, using a different sharpness tester and experimental setup, saw the same pattern in edge holding: the belt sharpened knife dulled about twice as fast as the stone sharpened knife and to a greater degree.
https://waikato.researchgateway.ac.nz
By what we've seen in the New Zealand research and our Australian SET edge rolling experiments, in our trials at the meat plant and with the boning butcher - we can confidently conclude that the difference imparted by sharpening and honing methods matters in the initial performance of very sharp edges in the under 200 BESS range; these differences level out after the first 2 hours of live cutting and/or when the sharpness drops over 250 BESS.
These are dry facts.
The suggested explanations and hypotheses as to why so can be argued, but not the established facts.
Revisiting our earlier supposition that 250 BESS may indicate that the effected area of the apex extends down to the 0.5 micron thick edge, we can estimate the depth of changed steel properties as 0.7 micron for a 40 degrees included edge, and 1.4 micron for a 20 degrees included edge; but this estimate is too hypothetical to take it any seriously.
Grepper - the New Zealanders have the data you've asked for. Our SET experiments complement theirs in the area of deburring, and can be considered together.
The New Zealand university researchers, using a different sharpness tester and experimental setup, saw the same pattern in edge holding: the belt sharpened knife dulled about twice as fast as the stone sharpened knife and to a greater degree.
https://waikato.researchgateway.ac.nz
By what we've seen in the New Zealand research and our Australian SET edge rolling experiments, in our trials at the meat plant and with the boning butcher - we can confidently conclude that the difference imparted by sharpening and honing methods matters in the initial performance of very sharp edges in the under 200 BESS range; these differences level out after the first 2 hours of live cutting and/or when the sharpness drops over 250 BESS.
These are dry facts.
The suggested explanations and hypotheses as to why so can be argued, but not the established facts.
Revisiting our earlier supposition that 250 BESS may indicate that the effected area of the apex extends down to the 0.5 micron thick edge, we can estimate the depth of changed steel properties as 0.7 micron for a 40 degrees included edge, and 1.4 micron for a 20 degrees included edge; but this estimate is too hypothetical to take it any seriously.
http://knifeGrinders.com.au