10-29-2018, 11:16 PM
I have the same questions as EOU, but for me at least there are more reasons that basically mean for all intents and practical purposes any change in blade hardness from judicious sharpening is of little consequence. It’s intellectually and theoretically interesting, but not of significance for every day sharpening.
Maybe there is some hardening due to Martensitic formations, or maybe some softening due to having the metal torn apart. I doubt I’ll ever know for sure.
But there are two overwhelming points to consider:
From SET testing we have seen that for basic use knives there is little performance difference in edges HRC 52 – 62. They all roll. Even if the edge was softened slightly it’s probably still well within that hardness range. I have yet to see any evidence indicating that edges are actually annealed or changed to any significant degree.
Then there is the car being supported by an egg syndrome. Two eggs will be twice as strong but will still be reduced to a gooey disgusting mess by a car. Our very sharp edges are, by definition, extremely thin and weak. Regardless of hardness they are all going to roll and need sharpening. I have never seen a knife that does not get dull or one that with normal use stays sharp significantly longer than another.
I think this whole belt sharpening issue is interesting, but in the end, unless the blade is actually abused in the process, it really matters little how it’s sharpened. By hand, or by belt, by Tormek or by rubbing on a brick, they will all perform more or less the same.
Whatever method brings sharpening enjoyment, happiness and a satisfying edge is great.
Maybe there is some hardening due to Martensitic formations, or maybe some softening due to having the metal torn apart. I doubt I’ll ever know for sure.
But there are two overwhelming points to consider:
From SET testing we have seen that for basic use knives there is little performance difference in edges HRC 52 – 62. They all roll. Even if the edge was softened slightly it’s probably still well within that hardness range. I have yet to see any evidence indicating that edges are actually annealed or changed to any significant degree.
Then there is the car being supported by an egg syndrome. Two eggs will be twice as strong but will still be reduced to a gooey disgusting mess by a car. Our very sharp edges are, by definition, extremely thin and weak. Regardless of hardness they are all going to roll and need sharpening. I have never seen a knife that does not get dull or one that with normal use stays sharp significantly longer than another.
I think this whole belt sharpening issue is interesting, but in the end, unless the blade is actually abused in the process, it really matters little how it’s sharpened. By hand, or by belt, by Tormek or by rubbing on a brick, they will all perform more or less the same.
Whatever method brings sharpening enjoyment, happiness and a satisfying edge is great.