07-25-2018, 12:15 PM
Please define "foil effect".
How do these experiments invalidate the idea that plasticized steel is reason the edges are so ductile? I can understand how the pre-sharpened before hardening results might indicate plastic deformation is not in play, but I don't know if that logic applies to the blades that were sharpened after hardening.
I agree that it may be eggs-ackly correct and intuitively it makes sense to me that the edges are simply structurally weak because they are so thin and even 150gf causes loss of structural integrity. Ductility due to plastic deformation my actually be in play, but just irrelevant because the edge is structurally weak.
I sliced a potato that was sitting on a scale and it took something like 4-5 lb force to make the slice. And that was just a potato, not an acorn squash, carrot or anything else that would require even more pressure. The point being that in real world use we apply much greater force to our edges than a wimpy 150 g.
How do these experiments invalidate the idea that plasticized steel is reason the edges are so ductile? I can understand how the pre-sharpened before hardening results might indicate plastic deformation is not in play, but I don't know if that logic applies to the blades that were sharpened after hardening.
I agree that it may be eggs-ackly correct and intuitively it makes sense to me that the edges are simply structurally weak because they are so thin and even 150gf causes loss of structural integrity. Ductility due to plastic deformation my actually be in play, but just irrelevant because the edge is structurally weak.
I sliced a potato that was sitting on a scale and it took something like 4-5 lb force to make the slice. And that was just a potato, not an acorn squash, carrot or anything else that would require even more pressure. The point being that in real world use we apply much greater force to our edges than a wimpy 150 g.