04-25-2017, 11:57 AM
I wanted to try a maximum tooth edge recently. I compared it to an identical S35VN blade finished on 8um poly diamond on a leather hone, which was tree topping and face shaving sharp.
I used a half worn 120 grit belt on a 2x72, and lightly removed the burr with a 400 grit Atoma. Just a few a few passes on 18um diamond compound on leather to really clean it up.
Wow, what an amazing difference! I used a regular heavy blue paper shop towel, crumpled into a ball in my hand (it's not unusual for me to test an edge this way).
The max tooth blade sliced about 3x more deeply than the refined blade!
Both blades were shipped immediately, so I didn't do a definitive wear evaluation. I'm looking forward to repeating this with S35VN and M4, since I have many more identical blades.
Here is the sticking point. When anyone gets a new knife, they want to see it shave arm hair beautifully. My maximum tooth didn't shave much at all, nor should it IMHO.
I've about decided that a 1k stone followed by 18um poly diamond on leather is the answer with good, hard steel.
For inexpensive stainless kitchen knives, I still think 150- 220 grit is going to cut more tomatoes.
I used a half worn 120 grit belt on a 2x72, and lightly removed the burr with a 400 grit Atoma. Just a few a few passes on 18um diamond compound on leather to really clean it up.
Wow, what an amazing difference! I used a regular heavy blue paper shop towel, crumpled into a ball in my hand (it's not unusual for me to test an edge this way).
The max tooth blade sliced about 3x more deeply than the refined blade!
Both blades were shipped immediately, so I didn't do a definitive wear evaluation. I'm looking forward to repeating this with S35VN and M4, since I have many more identical blades.
Here is the sticking point. When anyone gets a new knife, they want to see it shave arm hair beautifully. My maximum tooth didn't shave much at all, nor should it IMHO.
I've about decided that a 1k stone followed by 18um poly diamond on leather is the answer with good, hard steel.
For inexpensive stainless kitchen knives, I still think 150- 220 grit is going to cut more tomatoes.