07-12-2018, 09:05 PM
I could be laboring under delusion, but I don’t think those studies in any way indicate the possibility that the measured dulling is caused by wearing of the edge. Rather, it is simply comparing how “wear resistant” steel formulations compare to regular steel as far as resistance to rolling is concerned.
As far as I know, and that’s not a claim to fame,
, it requires work and abrasives to wear away or abrade steel. While edge wear may occur in some very specific situations, most all of the dulling we see in every day knives is caused by rolling which is what the SET tests for. I suppose in some cases the edge could be bashed, mashed, mutilated, mangled or generally deforming causing the edge to be brutally stove-in, but for the most part dulling is caused simply by rolling. At least that’s my take on why knives get dull.
As far as I know, and that’s not a claim to fame,
, it requires work and abrasives to wear away or abrade steel. While edge wear may occur in some very specific situations, most all of the dulling we see in every day knives is caused by rolling which is what the SET tests for. I suppose in some cases the edge could be bashed, mashed, mutilated, mangled or generally deforming causing the edge to be brutally stove-in, but for the most part dulling is caused simply by rolling. At least that’s my take on why knives get dull.