05-19-2019, 07:35 PM
(This post was last modified: 05-19-2019, 08:05 PM by KnifeGrinders.)
It is counterintuitive, I know. Moreover so amazing.
As shown in the video, the way we tested was 20 sliding cuts under 2 kg load in the same line on the board, move the edge to a fresh board surface, do another 20 slices and so on. By the end of the test the plastic boards had noticeable grooving in the tested areas. The wooden end-grain boards also had some grooving, while the long-grain almost none.
The edge-refining effect must be due to something happening inside the tiny grooves in the boards that were forming during the 20 sliding cuts.
Something made the edge apex narrower and firmer as we sliced the boards in those grooves.
Remnants of the microburr, if any, get removed in the first tens of cuts, while the edge-refining effect fully develops after hundreds of cuts, as seen in the table of sharpness numbers taken every 200 cuts.
We've stumbled across a method to refine the edge, that thanks to our research of the chopping boards had been proved even before we realized we discovered it.
In the coming weeks I am going to experiment with various plastics to pick the best material for that, need to talk to our local plastic plant to obtain offcuts of the plastic.
(Estimation of forces in meat cutting at the meat plant is a New Zealand research, not ours - I can email their report if someone wants the boring details.)
As shown in the video, the way we tested was 20 sliding cuts under 2 kg load in the same line on the board, move the edge to a fresh board surface, do another 20 slices and so on. By the end of the test the plastic boards had noticeable grooving in the tested areas. The wooden end-grain boards also had some grooving, while the long-grain almost none.
The edge-refining effect must be due to something happening inside the tiny grooves in the boards that were forming during the 20 sliding cuts.
Something made the edge apex narrower and firmer as we sliced the boards in those grooves.
Remnants of the microburr, if any, get removed in the first tens of cuts, while the edge-refining effect fully develops after hundreds of cuts, as seen in the table of sharpness numbers taken every 200 cuts.
We've stumbled across a method to refine the edge, that thanks to our research of the chopping boards had been proved even before we realized we discovered it.
In the coming weeks I am going to experiment with various plastics to pick the best material for that, need to talk to our local plastic plant to obtain offcuts of the plastic.
(Estimation of forces in meat cutting at the meat plant is a New Zealand research, not ours - I can email their report if someone wants the boring details.)
http://knifeGrinders.com.au