Mr. Work Sharp Culinary, thanks for the post, and welcome to the forum!
While a polished, smooth edge has its places, I am an advocate of a “toothy” edge for most general use knives and kitchen cutlery. As you mention, they have superior performance on anything fibrous. Additionally, they work better and have superior useful edge retention for smooth skin like a tomato or broccoli stems, etc. Nothing is more frustrating that what seems to be a sharp, smooth edge that just rides on the surface of something you are trying to cut.
MicroForge is interesting to me because it looks to produce an edge more than just toothy, but less than a basic serrated blade and because by applying more or less pressure it can produce varying levels of serrations.
How does this perform on harder steels RHC 60+ that are prone to chipping? What was the hardness of the blades that you tested?
You mentioned, “It applies tiny facets to one side of the blade, giving you a straight edge on one side and a faceted edge on the other.” The image you posted appears to show the facets more like a saw blade that extends through the edge rather than just scallops on one side. Are the facets just on one side of the blade?
Do you have any microscopy of the edge?
The technology and the edge it produces look interesting. Any additional information you wish to share would be appreciated.
While a polished, smooth edge has its places, I am an advocate of a “toothy” edge for most general use knives and kitchen cutlery. As you mention, they have superior performance on anything fibrous. Additionally, they work better and have superior useful edge retention for smooth skin like a tomato or broccoli stems, etc. Nothing is more frustrating that what seems to be a sharp, smooth edge that just rides on the surface of something you are trying to cut.
MicroForge is interesting to me because it looks to produce an edge more than just toothy, but less than a basic serrated blade and because by applying more or less pressure it can produce varying levels of serrations.
How does this perform on harder steels RHC 60+ that are prone to chipping? What was the hardness of the blades that you tested?
You mentioned, “It applies tiny facets to one side of the blade, giving you a straight edge on one side and a faceted edge on the other.” The image you posted appears to show the facets more like a saw blade that extends through the edge rather than just scallops on one side. Are the facets just on one side of the blade?
Do you have any microscopy of the edge?
The technology and the edge it produces look interesting. Any additional information you wish to share would be appreciated.