08-03-2018, 09:56 AM
Good points all Grepper, Jan and KG. The work that has been presented in this thread and it's predecessor thread is far from all encompassing. If anything, we had questions before the study was undertaken and now we have more questions. There does seem to be a significant difference in edge rolling between steel that was not hardened and steel that was hardened but we could not find a very significant difference between steels that had been hardened to common knife ranges. Interestingly, our informal work with bevel angles and micro-bevels etc. did not indicate significant effect either until we tested our chisel grind edges and witnessed a very significant difference. It seems that if we look at the extremes i.e. bevel vs. no-bevel and hardened vs. non-hardened that we see clear and significant differences but if we look at the minutiae and stepped variations, any advantage of one over another is very difficult to discern with regard to edge rolling.
It would seem to us that the term "significant" may be key here. 15%, even 25 or 30%, one way or the other may not have much meaning for the home chef but in one of KG's customers meat processing plants it might have profound effect. Perhaps this will be the take-away from the work that has been done to date. Each user has to decide what, for him or her, is significant and what is insignificant.
It would seem to us that the term "significant" may be key here. 15%, even 25 or 30%, one way or the other may not have much meaning for the home chef but in one of KG's customers meat processing plants it might have profound effect. Perhaps this will be the take-away from the work that has been done to date. Each user has to decide what, for him or her, is significant and what is insignificant.