03-16-2017, 09:40 PM
(03-16-2017, 06:15 PM)grepper Wrote: I guess that makes sense. If an edge has no bite or friction, obviously it's not going to cut.
Are you equating edge retention with usefulness or sharpness?
For instance, I can understand how a dull serrated knife would be much more "useful" cutting something like rope or cardboard than even a slightly dull smooth edge, even thought the smooth edge may test with the KN100 as being sharper.
From a sharpness testing point of view, are you also saying that the toothy edge would also maintain sharpness better?
I guess I'm trying to get clear in my mind the correlation between edge retention and sharpness. Or maybe just exactly a clear definition of what the term "edge retention" means from a testing point of view.
Does that make sense? Some things make me feel really thick headed!
Actually there really isn't a difference in sharpness level that can be had between coarse and polished edges.
It all comes down to sharpening ability.
I have gotten both down to the single digits on the KN100 so it is completely possible. That when I was trying to see just have far I could take the edges. I don't bother with it all that much anymore, I normally get my edges in the 50-60 range and call that good.
There are a lot of misconceptions or as I call them urban legends about sharpening, steels, etc that are fueled by those who want YOUR MONEY.