03-18-2020, 07:33 AM
This is all very interesting. In many sharpening discussions, people talk about how toothy edges last for longer in real world use. Jason B, over on bladeforums, has done CATRA testing on some blades and found a marked increase in edge holding with edges ground at around 320 grit compared to 2000. I think those were the numbers; I might be off, but the concept is correct... at least in his testing.
So this is quite interesting because for this person, the more refined edge is preferable so far. I'll be really curious to hear about edge retention. I get the feeling that a good butcher does a lot of cutting in between tissues. Separating muscle groups for example, and only cutting through a bit of fat or other stuff in between. For these tasks a really sharp edge probably glides through really easily. It's probably mostly push cutting for this.
But then when they portion out a particular cut (cutting steaks or roasts or whatever), the butcher will certainly be using some slice cutting motions, which you would think would be better with a toothy edge. But then I've never worked as a butcher so I don't know their process. They might be using machines (bandsaw, etc) for cutting actual portions.
I'm always fascinated by real world applications of our craft. Thank you Max for sharing with us!
PS: Thanks for all your comments on my videos.
Brian.
So this is quite interesting because for this person, the more refined edge is preferable so far. I'll be really curious to hear about edge retention. I get the feeling that a good butcher does a lot of cutting in between tissues. Separating muscle groups for example, and only cutting through a bit of fat or other stuff in between. For these tasks a really sharp edge probably glides through really easily. It's probably mostly push cutting for this.
But then when they portion out a particular cut (cutting steaks or roasts or whatever), the butcher will certainly be using some slice cutting motions, which you would think would be better with a toothy edge. But then I've never worked as a butcher so I don't know their process. They might be using machines (bandsaw, etc) for cutting actual portions.
I'm always fascinated by real world applications of our craft. Thank you Max for sharing with us!
PS: Thanks for all your comments on my videos.
Brian.