11-11-2018, 04:05 AM
I have never posted here but have been following the conversations and testing closely. I am a very analytically minded person. Since I am a relatively new user and sharpener compared to many here, I have stayed in the background taking it all in. The thing I haven't seen in all these discussion of over heated edges is angle geometry.
In the study cited where they compared an edge sharpened by a Work Sharp versus a hand sharpened edge, they decided the difference in edge retention was due to heat. They never seemed to mention or consider that the Work Sharp creates a convex edge and the hand sharpening created what kinds of edge? I guarantee it was not the same exact angle of convexness if it was convex at all.
KnifeGrinders has determined that the butcher's knife stays sharp longer than one that KG sharpened. It was decided it was because the heat created by the mechanical sharpening done by KG. What angle does the butcher put on his edge? Is it a V edge or convex? It seems that the KG edge is a hollow grind. I understand most people believe the hollow grind of the Tormek is negligible but with as much as we are splitting hairs here, could it be making a difference?
Some belt sharpeners here praise the toothy edge for its edge retention. Does the toothy edge hold its edge longer than a smooth edge because the lower grit used to make it heats the blade less than the higher grit does, and thus it lasts longer?
If these points are talked about in other threads, I would be glad to read them if you can point me to them. This could also be a new thread is you think that is best. It just seems that there are a few gaps in the process of figuring this out.
In the study cited where they compared an edge sharpened by a Work Sharp versus a hand sharpened edge, they decided the difference in edge retention was due to heat. They never seemed to mention or consider that the Work Sharp creates a convex edge and the hand sharpening created what kinds of edge? I guarantee it was not the same exact angle of convexness if it was convex at all.
KnifeGrinders has determined that the butcher's knife stays sharp longer than one that KG sharpened. It was decided it was because the heat created by the mechanical sharpening done by KG. What angle does the butcher put on his edge? Is it a V edge or convex? It seems that the KG edge is a hollow grind. I understand most people believe the hollow grind of the Tormek is negligible but with as much as we are splitting hairs here, could it be making a difference?
Some belt sharpeners here praise the toothy edge for its edge retention. Does the toothy edge hold its edge longer than a smooth edge because the lower grit used to make it heats the blade less than the higher grit does, and thus it lasts longer?
If these points are talked about in other threads, I would be glad to read them if you can point me to them. This could also be a new thread is you think that is best. It just seems that there are a few gaps in the process of figuring this out.