Knife dulls overnight after sharpening

[grepper]

I don’t know why knives dull themselves after sharpening but I’ve seen it with my own testing.  Maybe it’s corrosion or metal memory.  The super sharp edges we are talking about are so thin we may never really know for sure but it’s a fun experiment to try:  Sharpen a blade and measure the sharpness.  Then measure the sharpness the next day.  Let the blade sit around for a week or two and check sharpness every day.  It’s and interesting process to observe.  If you decide to do it, please share your results.

As to heating during sharpening you may find this interesting.  One thing to think about is that even if there is some flash heating of the apex during sharpening it is extremely ephemeral.  Something to ponder when considering if there is any possible tempering or annealing considering these processes generally take time.

This is a long thread but interesting to follow through:

http://bessex.com/forum/showthread.php?t...ht=templaq