Bragging rights -- or not

[wadebevan]

All, 
Just for fun, thought I would create a thread on actual BESS numbers from your blades.
I just got my EoU PT50A today and tested what I thought was a very sharp knife.
It came in at 334.  Honestly, I was expecting < 220.
But, very cool that I can now have some objective measurement... Thanks Mike!

Please post your results!
TW.

[grepper]

Yes!  Isn't it cool to be able to actually measure sharpness.   It's a huge aid in understanding the whole sharpening / deburring process.  

What method did you use to sharpen it?

And, maybe more importantly, what did you do for deburring?

Just for grins, try stropping on your thigh over blue jeans.  Do it for a good 30 seconds or so and then measure the sharpness again. Any difference?

[wadebevan]

I went with my old standby of diamond hones (DMT brand, fine then extra fine), then green (1.5 micron?) compound on a leather strop.
For years, this has been the method I use for my kitchen knives.
Kind of a once a month ritual to sit down with my knives on a Sunday night and a couple beers and clean them all up.
My previous test was shaving the hair off my left arm/hand/knuckles.
Figured that was sharp enough to get through a potato.

[grepper]

Just curious, why the compound on your leather strop?

[Rupert Lucius]

I went with my old standby of diamond hones (DMT brand, fine then extra fine), then green (1.5 micron?) compound on a leather strop.
For years, this has been the method I use for my kitchen knives.  
Kind of a once a month ritual to sit down with my knives on a Sunday night and a couple beers and clean them all up.
My previous test was shaving the hair off my left arm/hand/knuckles.
Figured that was sharp enough to get through a potato.

Wade

You now have the best knife instructor and/or teacher looking over your shoulder. 

Immediately you became a better sharpener - same as a timber cruiser using his compass, electrician with his VOM, we could go on and on within the trades - thanks to Mike Brubacker for giving us these testing devices.

You made a great decision!

Have fun

Rupert

[Ken S]

"Always use the same rule" is an ancient carpenter's adage. It goes back to the time when craftsmen may have made their own rules. Beginning in the second half of the nineteenth century, machine tool pioneers like Joseph Brown (of Brown & Sharpe) developed the technology of making very accurate and repeatable rules. These pioneers made interchangeable parts possible and were the basis of the standard of living we enjoy today. In my opinion, if we had not had the age of machine shop precision, we would not have today's electronic/computer age.

BESS gives us an accurate low cost standard of sharpness measurement. I can make sharpness measurements in my kitchen in the US and share them with Jan in the Czech Republic. They are a repeatable standard not dependent upon the thickness of my paper of my arm hair shaving technique. This is a remarkable step forward. It is exciting to be part of this age.

Ken

[wadebevan]

Grepper,
The compound on the leather is just how I learned long ago... not sure I understand enough yet to have a better 'why'
Being able to test sharpness will surely change how I sharpen.

[grepper]

You know, I learned the same thing.  Use compoud when stopping.  And so I did.  But recently I have started to wonder why, and I realized it do not fully understand exactly what it is suppose to do.  So, I'm interested in why other folks use it.   What are the expected benefits?

[Bobbo]

Don't know a thing about "compounds" and now not sure that I need to. Since I got my worksharp and copied the edge on on up edge grinding methods I am consistently producing edges in the +/- 200 range. At 200 you have to have a lot of respect for a knife edge and I've got the nicks on my fingers and hands to prove it. Just accidentally brushing the edge when the knife is laying on the counter top will often produce a minor cut. That's the downside. The upside is almost effortless slicing and chopping. 

Can't believe that I am writing this. A month ago I couldn't find my rear with both hands with regard to knife sharpening. Thanks to this forum for changing that up.

[grepper]

... Just accidentally brushing the edge when the knife is laying on the counter top will often produce a minor cut. That's the downside. The upside is almost effortless slicing and chopping. 

Can't believe that I am writing this. A month ago I couldn't find my rear with both hands with regard to knife sharpening. Thanks to this forum for changing that up.

Once you start getting good at sharpening, it's amazing how that just brushing the edge causes epidermal leakage.   I did that just the other day.  Doh!

"Can't believe that I am writing this. A month ago I couldn't find my rear with both hands with regard to knife sharpening."

Congratulations!  And glad to hear you are getting good use out of your Work Sharp.