Work Sharp Cullinary

[Rupert Lucius]

At this time I am sold -

And thanks to Mr/Mrs WorkSharp Culinary for their post.

Hope this is that "holy grail" edge.

Rupert

[Work Sharp Culinary]

How does this perform on harder steels RHC 60+ that are prone to chipping?  What was the hardness of the blades that you tested?

Let me talk to engineering and get back to you on that...

Are the facets just on one side of the blade?

 
Correct. It appears to be on both sides (it's difficult to convey the three dimensions of the facets), but in the most close up picture you can see the light reflecting within the facet all the way to the edge
 

Do you have any microscopy of the edge?

 
I suspect we do... I'll see what I can round up.

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At this time I am sold -

And thanks to Mr/Mrs WorkSharp Culinary for their post.

Hope this is that "holy grail" edge.

Rupert

Thank you, and please let me know if you have any additional questions we can answer!

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Interesting that even Work Sharp is bailing on a smooth edge.

Not quite! The MicroForge is an optional edge... we still love hair-splitting straight edges as well!

[Jan]

Really very interesting topic. Thanks for opening this thread Mr. Rupert! Mr. Grepper and Mr. Work Sharp Culinary, thanks for your contributions.
 
I am not an advocate of a "toothy" edge, but I am recognising its superior performance and edge retention. MicroForge technology is very interesting to me because it is a trade-off between smooth and toothy edge. In my thinking the micro facets are created in a way that does not reduce the strength of the edge.
 
In my understanding the MicroForge technology creates the micro facets via the plastic deformation of the edge. This process is also called work hardening because it may strengthen the steel in a close vicinity of the micro facets.
 
Jan

P.S.: As Mr Rupert said: Hope this is that "holy grail" edge.

   

[Rupert Lucius]

Really very interesting topic. Thanks for opening this thread Mr. Rupert! Mr. Grepper and Mr. Work Sharp Culinary, thanks for your contributions.
 
I am not an advocate of a "toothy" edge, but I am recognising its superior performance and edge retention. MicroForge technology is very interesting to me because it is a trade-off between smooth and toothy edge. In my thinking the micro facets are created in a way that does not reduce the strength of the edge.
 
In my understanding the MicroForge technology creates the micro facets via the plastic deformation of the edge. This process is also called work hardening because it may strengthen the steel in a close vicinity of the micro facets.
 
Jan

P.S.: As Mr Rupert said: Hope this is that "holy grail" edge.


Jan, thanks for your acknowledgment
Rupert

[EOU]

Thank you to Rupert and Work Sharp for bringing this discussion to the forum. It seems to be a very interesting and promising new process. We look forward to the opinions of our members once they have the new device in hand and have run it through it's paces.

New ideas, new approaches and open, friendly discussion. That's the stuff!

[MaxtheKnife]

sold........doubt it
.
80 grit
blue scotch bright
leather.....green or white
.
S O L D

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HOLY GRAIL.......
.
Every restaurant i sharpen knives for on a 3 week rental like them .....A160.......A65......A45..........many times i would skip the A65..........done a nice happy medium, but i have 2 mexican places that want them A160 thru A3...........i charge more for the extra A30's thru A3, but the customer is always right.

for over 4 months i sharpened these mexican knives mostly at 80grit...3m blue and leather....sharp....toothy.....they loved them.......once i decided to give him a comparison ..............

whatever floats their boat is what i go with now

[grepper]

Got to agree Mr. Max. "80grit...3m blue and leather....sharp....toothy.....they loved them".

An 80 grit belt on the Kally produces a great edge for general/kitchen use.  Can slice a tomato so thin it's translucent.  Think of the savings!

I'm guessing the MicroForge edge has a place, like any serrated blade does.  It appears to create a tiny saw edge that probably would work on stuff like crusty bread or even slicing cucumbers, etc.

I don't think there is any one holy grail of edges, but rather an edge should be sharpened according to how it will be used.  I just have to add however, that IMHO, I have found that for general use a nice toothy 80 grit edge works great.

[Ken S]

Max introduces an interesting variable to the process, the "whatever floats their boat" variable. While we are on a holy grail quest for The Sharp Edge, the quest is being funded by customers who might have less holy desires, such as what they like in a knife. The "customer" might be Max' rental clients, a spouse who does most of the cooking, or  ourselves.

BESS provides a valuable numeric standard, however, the lowest BESS reading may not always produce the most practical edge. We have entered the slippery slope of "it depends". This is what separates the sharpener who can work "by the numbers" and produce sharp edges from the sharpener who is sensitive to the customer's needs and can tailor an edge to suit that customer.

If I might further complicate the equation, I recall Grepper making some microscope photographs at my request. I wanted to document the change in the edge by making the last grinding passes with very light passes. Grepper's photographs were most interesting. Grepper, would you please post them on this forum? 

Thanks in advance,

Ken

[grepper]

Mr. Max, I know we have discussed this before but I’m still not clear on what you are doing with the Scotch-Brite belt.

Are you using it for deburring?

[Rupert Lucius]

The "word" for me is  pre conditioner the Scotch Brite belt is somewhere about 150 grit.

A 3M  EXL wheel works also.

Our Moderator's diamond rods work  -  EXCELLENT

My Sharpmaker 204 works as well but a tad slower.

This is how Mr. Max,  Moderator Mark,  Don and other get there so so fast.

Batching knives or using two pre loaded machines.

Rupert