08-17-2017, 04:10 PM
(This post was last modified: 08-17-2017, 04:12 PM by Work Sharp Culinary.)
(08-17-2017, 01:02 PM)grepper Wrote: 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...
(08-17-2017, 01:02 PM)grepper Wrote: 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
(08-17-2017, 01:02 PM)grepper Wrote: Do you have any microscopy of the edge?
I suspect we do... I'll see what I can round up.
(08-17-2017, 03:28 PM)Rupert Lucius Wrote: 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!
(08-17-2017, 09:46 AM)grepper Wrote: 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!