(08-27-2019, 11:28 AM)grepper Wrote: 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.
Mr. Grepper, Todd is focused on shaving, what is a very shallow cutting process characterised by dimensions in microns and first dozens of microns. During food cutting we have to penetrate and displace large volume of material whose characteristic dimensions are millimetres. That is the reason why the edge width measured e.g. 2 mm behind the edge may describe the kitchen knife behaviour better than the edge width measured 3 microns behind the edge.
Mr. Grepper, I have a question concerning keen and toothy edge. Can toothy edge be keen? It seems to me that keen edge is polished edge without teeth. But as a non-native English speaker I easily may be wrong.
Jan