06-15-2020, 04:50 PM
If you don't stop trying to chop the house down we're going to have to take that machete away from you young man!
I would think 285 was very good. I expected it to be much duller. I suspect that you are doing a much better job of sharpening and producing a sharper blade than what would come from the factory or what most people would do for that matter.
Feeling sharpness can be tricky, especially if the edge is toothy. Toothy grabs onto skin and can feel sharper than a polished edge that is actually sharper than the toothy one.
I'm no machete expert but I would guess that 250-300 is considered very sharp especially considering how it's used for whacking, hacking and slashing at stuff. It would of course depend on what is being cut, but I would think that anything much sharper than that would get to 250 -300 very quickly whacking away at twigs and brush, etc. You know, folks generally don't use a machete to slice their sashimi.
Nonetheless, you did a great job sharpening that blade. It made short work of the cardboard!
I would think 285 was very good. I expected it to be much duller. I suspect that you are doing a much better job of sharpening and producing a sharper blade than what would come from the factory or what most people would do for that matter.
Feeling sharpness can be tricky, especially if the edge is toothy. Toothy grabs onto skin and can feel sharper than a polished edge that is actually sharper than the toothy one.
I'm no machete expert but I would guess that 250-300 is considered very sharp especially considering how it's used for whacking, hacking and slashing at stuff. It would of course depend on what is being cut, but I would think that anything much sharper than that would get to 250 -300 very quickly whacking away at twigs and brush, etc. You know, folks generally don't use a machete to slice their sashimi.
Nonetheless, you did a great job sharpening that blade. It made short work of the cardboard!