10-23-2020, 12:49 PM
(This post was last modified: 10-23-2020, 01:03 PM by KnifeGrinders.)
The first question in a research like this is: What we want to find out.
Edge retention by steel?
Edge retention by HRC, i.e. heat treatment protocol?
Edge retention by edge angle?
Edge retention by the sharpening method used, e.g. whetstone versus belt grinder?
The above has already been well studied by many, including Larrin Thomas using his CATRA tester - he has articles on each of the topic, e.g. https://knifesteelnerds.com/2020/05/01/t...fe-steels/
But if we want to find out the best performer in its knife category, the best designed knife for the function, then this makes all the above moments irrelevant.
Yes, absolutely irrelevant - because in this case we are testing the knife maker philosophy behind the cutting edge.
How companies design their blade for its function reflects in its performance.
We know that many knife makers heat treat even premium steels softer than the steel can take, that they design the blade with non-optimal thickness behind the edge, and give the edge poor performing angle.
If we test the knife as a whole, out of the box - a study like this could help to single out knife making companies who really strive for performance.
Because in the end, it is up to the knife maker to use the best steel for the function, heat treat it the right way, design the blade and cutting edge for the best performance, and sharpen properly.
Edge retention by steel?
Edge retention by HRC, i.e. heat treatment protocol?
Edge retention by edge angle?
Edge retention by the sharpening method used, e.g. whetstone versus belt grinder?
The above has already been well studied by many, including Larrin Thomas using his CATRA tester - he has articles on each of the topic, e.g. https://knifesteelnerds.com/2020/05/01/t...fe-steels/
But if we want to find out the best performer in its knife category, the best designed knife for the function, then this makes all the above moments irrelevant.
Yes, absolutely irrelevant - because in this case we are testing the knife maker philosophy behind the cutting edge.
How companies design their blade for its function reflects in its performance.
We know that many knife makers heat treat even premium steels softer than the steel can take, that they design the blade with non-optimal thickness behind the edge, and give the edge poor performing angle.
If we test the knife as a whole, out of the box - a study like this could help to single out knife making companies who really strive for performance.
Because in the end, it is up to the knife maker to use the best steel for the function, heat treat it the right way, design the blade and cutting edge for the best performance, and sharpen properly.
http://knifeGrinders.com.au