07-17-2020, 10:48 PM
I agree with you Brian about how well a toothy edge does cutting cardboard.
A few years ago I experimented with toothy edge performance compared to a polished edge cutting cardboard. Both did well right off the sharpener, but very quickly the toothy edge outperformed the polished edge.
I looked at both under the microscope to try and understand why. It was obvious what had happened. Cardboard is fibrous and a toothy edge acts like a little saw and breaks the fibers when slicing cardboard.
Of course both got duller because the edges rolled. The difference was that the toothy edge, when it rolled, was still rough and rolled unevenly thus preserving the tiny saw effect. When the polished edge rolled it formed a long smooth surface that simply slid over the cardboard fibers. The same effect as when a slightly dull rolled polished edge rides on the skin of an onion instead of slicing through but a toothy edge breaks the fibers and slices.
This was years ago and I can't find the microscope image of the rolled toothy edge, but I did find one I took of of a rolled polished edge. You can see how a rolled polished edge forms a long smooth surface that lacks the ability to grab and tear fibers when slicking.
Rolled polished edge:
Of course YMMV, but that's what I observed when I checked it out.
A few years ago I experimented with toothy edge performance compared to a polished edge cutting cardboard. Both did well right off the sharpener, but very quickly the toothy edge outperformed the polished edge.
I looked at both under the microscope to try and understand why. It was obvious what had happened. Cardboard is fibrous and a toothy edge acts like a little saw and breaks the fibers when slicing cardboard.
Of course both got duller because the edges rolled. The difference was that the toothy edge, when it rolled, was still rough and rolled unevenly thus preserving the tiny saw effect. When the polished edge rolled it formed a long smooth surface that simply slid over the cardboard fibers. The same effect as when a slightly dull rolled polished edge rides on the skin of an onion instead of slicing through but a toothy edge breaks the fibers and slices.
This was years ago and I can't find the microscope image of the rolled toothy edge, but I did find one I took of of a rolled polished edge. You can see how a rolled polished edge forms a long smooth surface that lacks the ability to grab and tear fibers when slicking.
Rolled polished edge:
Of course YMMV, but that's what I observed when I checked it out.