Todd Simpson quantifies the edge sharpness by the edge width at 3 microns from the apex. This definition is suitable to describe cutting during beard shaving.
Todd admits that for other applications, such as food cutting, it is better to measure the sharpness by the edge width at several millimetres behind the edge. The type of the blade grind is much more important in this case.
Jan
Todd admits that for other applications, such as food cutting, it is better to measure the sharpness by the edge width at several millimetres behind the edge. The type of the blade grind is much more important in this case.
Jan