08-27-2019, 11:28 AM
Mr. Jan uttered, "Todd admits that for other applications, such as food cutting, it is better to measure the sharpness by the edge width at several millimetres behind the edge."
Millimeters? That far away from the apex his edge sharpness tester need only be a ruler.
To my feeble mind the whole keenness vs sharpness thing and measuring sharpness at some arbitrary distance behind the apex shrouds the simple concept of edge sharpness in a superfluous veil of speculative ambiguity, thus relegating understanding of it to the ethereal realms of the ancient Chinese Zen masters of sharpening or maybe God.
From a less convoluted perspective, I empirically understand that a more acute bevel and thinner blade cleaves material more easily. That seems like a different issue, differentiated from apex sharpness.
Millimeters? That far away from the apex his edge sharpness tester need only be a ruler.
To my feeble mind the whole keenness vs sharpness thing and measuring sharpness at some arbitrary distance behind the apex shrouds the simple concept of edge sharpness in a superfluous veil of speculative ambiguity, thus relegating understanding of it to the ethereal realms of the ancient Chinese Zen masters of sharpening or maybe God.
From a less convoluted perspective, I empirically understand that a more acute bevel and thinner blade cleaves material more easily. That seems like a different issue, differentiated from apex sharpness.