01-15-2018, 12:56 AM
Mr. Steve, I agree with you. Not sure how I suggested that a double bevel vs a single bevel is somehow different as far as an edge goes. In fact, I’ve found it easier to get a single bevel edge sharper than a double bevel edge. You mention in your reply that you are always on the green line.
That’s exactly my view. Only if you “over sharpen” one side does the red line come into play. But even if the blade is sharpened to the red line, it’s just an uneven bevel, slightly less than a full single bevel grind. Bevels sharpened at different bevel angels are not unheard of. There are some very fine knives with that type of grind.
Observing Mr. KG’s SEM image, it’s difficult to tell where the “edge” ends and the burr begins. At some point the edge is to thin that the burr just breaks off with honing. It would be interesting to see a SEM image of the same edge with the blade sharpened to the red line. What does the bur look like then?
For kitchen knives I like to keep it at about 150. Sometimes they turn out sharper, but I think the extra sharpness is ephemeral at best. Chopping one carrot will result in a pretty drastic reduction of sharpness, so for kitchen knives at least, 150 makes me happy. For general use, 150 is very sharp, and even 150 won’t last for long.
I think it just depends on what you personally are going for. For me at least, I’m just looking for a nice and sharp, durable and toothy edge and not a knife block full of razor blades. As long as my blades are at about 150 and pretty well deburred I’m happy.
I don’t think there is a right or wrong here. That is simply what I am trying to achieve for the environment that I’m using my edges in.
That’s exactly my view. Only if you “over sharpen” one side does the red line come into play. But even if the blade is sharpened to the red line, it’s just an uneven bevel, slightly less than a full single bevel grind. Bevels sharpened at different bevel angels are not unheard of. There are some very fine knives with that type of grind.
Observing Mr. KG’s SEM image, it’s difficult to tell where the “edge” ends and the burr begins. At some point the edge is to thin that the burr just breaks off with honing. It would be interesting to see a SEM image of the same edge with the blade sharpened to the red line. What does the bur look like then?
For kitchen knives I like to keep it at about 150. Sometimes they turn out sharper, but I think the extra sharpness is ephemeral at best. Chopping one carrot will result in a pretty drastic reduction of sharpness, so for kitchen knives at least, 150 makes me happy. For general use, 150 is very sharp, and even 150 won’t last for long.
I think it just depends on what you personally are going for. For me at least, I’m just looking for a nice and sharp, durable and toothy edge and not a knife block full of razor blades. As long as my blades are at about 150 and pretty well deburred I’m happy.
I don’t think there is a right or wrong here. That is simply what I am trying to achieve for the environment that I’m using my edges in.