01-08-2018, 10:54 AM
(This post was last modified: 01-08-2018, 11:05 AM by scott.livesey.)
the testing machine looks interesting for numerous reasons. using it as shown, it could show that O1 at Rc64 with 10 pounds applied chipped while 1095 at Rc55 rolled. I could also see it used to test different cutting board materials. results might show end grain no damage; edge grain no damage; HDPE no damage, glass edge rolled. i like the idea of only two variables in play here, the hardness of the block and the weight applied. this should make repeatability very high.
as far as just cutting stuff, I have taken the Japanese approach in my kitchen. I have very thin very hard blades that excel cutting boneless protein and soft vegetables. when it is time to cut carrots or winter squash or bony meat, out comes the cleaver or heavy chef's knife.
cutting rope or cardboard just shows what edge works best for rope or cardboard. as KnifeGrinders found, a edge that excelled in rope cutting failed slicing raw protein.
I think many makers have forgotten that the blade is just a small piece of the puzzle as far as what makes a good knife. knife users not infected with the steel bug are looking at fit, finish, comfort in use, balance, how well a folding blade locks, and weight. make a knife that scores high in each of these categories and the average user could care less if the blade is 3Cr13 at Rc55 or S125V at Rc65. now that the temperature is higher than 30F for the first time in over a week, I will go to shop and see what materials I have on hand to make such a tester.
as far as just cutting stuff, I have taken the Japanese approach in my kitchen. I have very thin very hard blades that excel cutting boneless protein and soft vegetables. when it is time to cut carrots or winter squash or bony meat, out comes the cleaver or heavy chef's knife.
cutting rope or cardboard just shows what edge works best for rope or cardboard. as KnifeGrinders found, a edge that excelled in rope cutting failed slicing raw protein.
I think many makers have forgotten that the blade is just a small piece of the puzzle as far as what makes a good knife. knife users not infected with the steel bug are looking at fit, finish, comfort in use, balance, how well a folding blade locks, and weight. make a knife that scores high in each of these categories and the average user could care less if the blade is 3Cr13 at Rc55 or S125V at Rc65. now that the temperature is higher than 30F for the first time in over a week, I will go to shop and see what materials I have on hand to make such a tester.