03-16-2017, 05:46 PM
(03-16-2017, 05:44 PM)grepper Wrote: 400%! Wow. That's really significant. BTW, I love that. I like a toothy edge, but I always thought it was at the expense of edge retention.
Umm, what grit? Where's the sweet spot for a general purpose/kitchen knife?
Could you please explain a bit more what your mean by, "Basically there is very little or no real aggression with a polished edge so the smoother edge dulls quicker when cutting the same media."?
Why would a more aggressive edge dull less quickly than a smooth edge? It seems counter intuitive. I would think the little "teeth" would tend to bend and wear more quickly because they are not well laterally supported. That's why I've always thought that a smooth edge had better retention.
It all comes down to pressure and the basic act of cutting/slicing.
Once the edge loses it's aggression it's done, it has no bite.
For kitchen knives I would say something in the 320 to 600 grit range depending on needs with 400 grit being the sweet spot I believe.