09-05-2017, 09:29 PM
Thanks Mr. Mark. “The surprising thing is it doesn't matter if I'm using the 140 or the 400.”
I’ve noticed the same thing. Grit does not seem to matter that much. It’s just a matter of how toothy you want the edge to be.
A few questions: What steel are you using? Do you know what hardness?
Are you accounting for the 50g weight of the KN100 piston? Am I correct that you have posted before that when you say 120 that is only the weight added to the piston? That would mean that from a PT50B point of view, the reading would be 170.
Aside from sharpness, cutting tomato skin is another good test. I’ve found that smooth edges start riding on the surface quite quickly while the more toothy flavor of edges keeps slicing. I have yet to find anything that demonstrates that edge difference better than the good old tomato test.
I think that the task the knife is going to be used for has to be one factor when considering edge retention.
"I was hoping to show that retention testing doesn't have to be complicated or all encompassing. Every little bit helps. Whatever anyone has to offer, it's welcome here. Nothing has to be perfect. It's not a competition."
I completely agree! Well stated. When you have time, I'm looking FW to your further results. Thanks for the effort and for sharing.
I’ve noticed the same thing. Grit does not seem to matter that much. It’s just a matter of how toothy you want the edge to be.
A few questions: What steel are you using? Do you know what hardness?
Are you accounting for the 50g weight of the KN100 piston? Am I correct that you have posted before that when you say 120 that is only the weight added to the piston? That would mean that from a PT50B point of view, the reading would be 170.
Aside from sharpness, cutting tomato skin is another good test. I’ve found that smooth edges start riding on the surface quite quickly while the more toothy flavor of edges keeps slicing. I have yet to find anything that demonstrates that edge difference better than the good old tomato test.
I think that the task the knife is going to be used for has to be one factor when considering edge retention.
"I was hoping to show that retention testing doesn't have to be complicated or all encompassing. Every little bit helps. Whatever anyone has to offer, it's welcome here. Nothing has to be perfect. It's not a competition."
I completely agree! Well stated. When you have time, I'm looking FW to your further results. Thanks for the effort and for sharing.