01-26-2018, 09:03 PM
Great post Mr. Me2. Thanks for posting it. Very interesting.
My experience sharpening very hard steel blades is from only a couple that I did years ago using the Tormek. So, very limited. I have no idea how hard the steel was except that it was much harder than anything else I had sharpened. They took forever to sharpen, and it was very difficult to affect that edge at all. I had to use a lot of pressure just to grind the edge.
What I remember was that not only was it difficult to form a burr at all, but what little burr formed was very small. Kind of like the M2 you describe except the burr was very brittle and broke off easily. That’s quite different from the tough burrs you describe. That observation has no meaning whatsoever other than whatever steel was in those blades I sharpened while very hard, was probably much more brittle than your blades. I suspect your blades would have better edge retention, chip less easily, and are probably better steel.
Got to hand it to you for being able to sharpen that super hard M2 in 5 minutes! My experience was not that easy. It could very well have something to do with the skill, of lack thereof, of the person doing the sharpening.
“Edge holding on the M2 blade was simply the best I've tried; able to hold an edge that would tree top arm hair after cutting 10 yards of cardboard.”
Wow! That’s impressive. Makes me wonder if shelling out the $$$ for a super steel knife might be worth it, if for nothing else than something to compare to the run of the mill cutlery I’m used to. Onion other hand, I like it when my knives dull so that I have something to sharpen.
Did you take any sharpness readings on those knives before/after sharpening?
My experience sharpening very hard steel blades is from only a couple that I did years ago using the Tormek. So, very limited. I have no idea how hard the steel was except that it was much harder than anything else I had sharpened. They took forever to sharpen, and it was very difficult to affect that edge at all. I had to use a lot of pressure just to grind the edge.
What I remember was that not only was it difficult to form a burr at all, but what little burr formed was very small. Kind of like the M2 you describe except the burr was very brittle and broke off easily. That’s quite different from the tough burrs you describe. That observation has no meaning whatsoever other than whatever steel was in those blades I sharpened while very hard, was probably much more brittle than your blades. I suspect your blades would have better edge retention, chip less easily, and are probably better steel.
Got to hand it to you for being able to sharpen that super hard M2 in 5 minutes! My experience was not that easy. It could very well have something to do with the skill, of lack thereof, of the person doing the sharpening.
“Edge holding on the M2 blade was simply the best I've tried; able to hold an edge that would tree top arm hair after cutting 10 yards of cardboard.”
Wow! That’s impressive. Makes me wonder if shelling out the $$$ for a super steel knife might be worth it, if for nothing else than something to compare to the run of the mill cutlery I’m used to. Onion other hand, I like it when my knives dull so that I have something to sharpen.
Did you take any sharpness readings on those knives before/after sharpening?