07-16-2017, 09:27 PM
Very cool, Mr. Mark!
I’m curious- How have you been finding the general usefulness of nice toothy edges compared to polished edges? My personal experience is that they cut more stuff without riding on the surface like even a slightly used polished edge tends to. And the toothy edges keep cutting better longer.
I got fed up with polished edges. They work great right off the sharpener, but so very soon start that frustrating riding on the surface of stuff starts when the edge of the blade rolls even just slightly. I proved it to myself last year during tomato season with some over ripe tomatoes with rotten gushy centers and tough smooth skin. I tested many bowls of tomatoes that were decomposing on the ground. A little disgusting, but a great test. That started my quest for a better general purpose edge.
I like the idea of BESS = grit/2. Hmmm… Sharpen with a 20 grit stone? I found it interesting when you mentioned using a pretty coarse CBN grit on linen in some previous post. That was the first time I head heard of someone going toothy with compound. It made sense to me!
60 gf BESS is very impressive! I mean, that’s really sharp! I’ve never achieved that, but then I don’t carefully hand sharpen like you do. I just use the Kally. That said, if I ever got a 60 gf reading, I’d be suspicious that I was dealing with a wire edge. Not saying that’s what’s happening for you, but with the way I sharpen I would be a tad bit suspicious and have to check it out under the scope.
I’ve got to agree! + 1 for Yay tooth!
Please keep us informed of your experiments.
I’m curious- How have you been finding the general usefulness of nice toothy edges compared to polished edges? My personal experience is that they cut more stuff without riding on the surface like even a slightly used polished edge tends to. And the toothy edges keep cutting better longer.
I got fed up with polished edges. They work great right off the sharpener, but so very soon start that frustrating riding on the surface of stuff starts when the edge of the blade rolls even just slightly. I proved it to myself last year during tomato season with some over ripe tomatoes with rotten gushy centers and tough smooth skin. I tested many bowls of tomatoes that were decomposing on the ground. A little disgusting, but a great test. That started my quest for a better general purpose edge.
I like the idea of BESS = grit/2. Hmmm… Sharpen with a 20 grit stone? I found it interesting when you mentioned using a pretty coarse CBN grit on linen in some previous post. That was the first time I head heard of someone going toothy with compound. It made sense to me!
60 gf BESS is very impressive! I mean, that’s really sharp! I’ve never achieved that, but then I don’t carefully hand sharpen like you do. I just use the Kally. That said, if I ever got a 60 gf reading, I’d be suspicious that I was dealing with a wire edge. Not saying that’s what’s happening for you, but with the way I sharpen I would be a tad bit suspicious and have to check it out under the scope.
I’ve got to agree! + 1 for Yay tooth!
Please keep us informed of your experiments.