05-01-2020, 04:16 PM
I suppose it could also be the edge was not ground well or consistently. Considering the large variance, I too would suspect remaining burr and/or wire edge. Who knows how long the customer ground away at the edge and the type of burr (LOW) that was formed. Depending on the steel and other factors some burrs are a pain to remove.
From my experience, big variances in sharpness along the edge are almost always indicative of inconsistent deburring. Grinding is quick and easy compared to (expletive deleted) deburring. I’ve had some knives that were extremely frustrating and time consuming to deburr. I’ve always guessed difficult to remove super malleable burrs depend on steel hardness, but that’s just a guess.
Then again, I like and try to preserve a toothy edge while deburring which makes deburring much more pesky than deburring a polished edge.
A microscope or at least a really good loupe would be very useful for determining what is up with the customer’s edge.
From my experience, big variances in sharpness along the edge are almost always indicative of inconsistent deburring. Grinding is quick and easy compared to (expletive deleted) deburring. I’ve had some knives that were extremely frustrating and time consuming to deburr. I’ve always guessed difficult to remove super malleable burrs depend on steel hardness, but that’s just a guess.
Then again, I like and try to preserve a toothy edge while deburring which makes deburring much more pesky than deburring a polished edge.
A microscope or at least a really good loupe would be very useful for determining what is up with the customer’s edge.