Wadebevan,
Like you, I sharpen primarily my home kitchen knives. I appreciate the desire to create scientific, controlled testing conditions. However, I think we need to make allowance for the home kitchen. "Average" knife use is a bit like average temperature. I think is makes sense to test periodically, perhaps every couple weeks or before and after touch ups with a steel, etc. I am as interested in how well the knife sharpened on Monday works for Thursday dinner as initially.
Incidentally, I think you will enjoy your new PT-50A. My PT-50 is now the "vintage" model. It serves me very well.
Enjoy!
Ken
Pavol Sandor has posted a you tube of a very clever continuous edge tester of his own design using rope. The you tube is in Slovakian, however, the video portion is readily understandable.
Ken
Like you, I sharpen primarily my home kitchen knives. I appreciate the desire to create scientific, controlled testing conditions. However, I think we need to make allowance for the home kitchen. "Average" knife use is a bit like average temperature. I think is makes sense to test periodically, perhaps every couple weeks or before and after touch ups with a steel, etc. I am as interested in how well the knife sharpened on Monday works for Thursday dinner as initially.
Incidentally, I think you will enjoy your new PT-50A. My PT-50 is now the "vintage" model. It serves me very well.
Enjoy!
Ken
Pavol Sandor has posted a you tube of a very clever continuous edge tester of his own design using rope. The you tube is in Slovakian, however, the video portion is readily understandable.
Ken