03-16-2017, 05:25 PM
Basically there is very little or no real aggression with a polished edge so the smoother edge dulls quicker when cutting the same media.
There are however many factors involved here, but in my testing coarse edges hold an edge for a very large percentage over polished. I have personally seen over 400% differences using the SAME knives, but with different edge finishes.
There are a lot of variables here to contend with and all matter: Steel, Rockwell hardness, Blade and Edge Geometry, Edge Finish, Media being cut, etc.
Now we are talking about knives and cutting things here vs some sort of AX or similar related tools.
Now talking about the general/typical kitchen knives that people generally buy none of them will hold an edge very well or for very long so the differences will be smaller than the knives with the higher grade high alloy steels.
There are however many factors involved here, but in my testing coarse edges hold an edge for a very large percentage over polished. I have personally seen over 400% differences using the SAME knives, but with different edge finishes.
There are a lot of variables here to contend with and all matter: Steel, Rockwell hardness, Blade and Edge Geometry, Edge Finish, Media being cut, etc.
Now we are talking about knives and cutting things here vs some sort of AX or similar related tools.
Now talking about the general/typical kitchen knives that people generally buy none of them will hold an edge very well or for very long so the differences will be smaller than the knives with the higher grade high alloy steels.