On a knife fair I find a steel producer that have made three knifes in three different modern hard steel for testing how the edges work and how they wear during normal use. The blades whas not similar thick and the edges had different edge angles.....
To come so close to sientiffic testreults as possible the edges must hold exact the same edge angle, if not - it is impossible to compare them.
Today can I adjust edge angles down to 1/100 part of 1 degree. My next step is to be able to control edge angles down to 5/1000 parts of 1 degree - and my goal is to come down to 1/1000 part of 1 degree with full control of the angle. When I have the time for it I shall sit sown and work with this.
How 1/100 part of 1 degree looks like on an edge can you se on my homepage Chef/precision grinding.
I like to se testnings of edges in different degrees, lets say how an edge on 20 degrees total edge wears compare with an edge in 22 degrees total edge - in different materials and in normal way of use.
Thomas
To come so close to sientiffic testreults as possible the edges must hold exact the same edge angle, if not - it is impossible to compare them.
Today can I adjust edge angles down to 1/100 part of 1 degree. My next step is to be able to control edge angles down to 5/1000 parts of 1 degree - and my goal is to come down to 1/1000 part of 1 degree with full control of the angle. When I have the time for it I shall sit sown and work with this.
How 1/100 part of 1 degree looks like on an edge can you se on my homepage Chef/precision grinding.
I like to se testnings of edges in different degrees, lets say how an edge on 20 degrees total edge wears compare with an edge in 22 degrees total edge - in different materials and in normal way of use.
Thomas