Sun Jun 23, 2013 2:02 pm
Sun Jun 23, 2013 2:13 pm
Sun Jun 23, 2013 3:13 pm
Sun Jun 23, 2013 10:20 pm
Jason B. wrote:No, what I asking is have you ever sat down with 100 ft of manila rope and a pile of cardboard and gone until the edge was completely wasted?
Having knives and using them daily is completely different than putting them through a edge retention test. In testing the real performance of a steel is fully shown and is something you simply never see in daily use.
Sun Jun 23, 2013 10:58 pm
You only measured angles to 1 degree accuracy? You left out the extra decimal point Also you mention a final finishing stone, but not the whole sequence. We need more data to make decisions here. Without more data, we might just have to call this hype Also could you resort the list by angles used? And then by stropping compound used? And provide HRC rating for each knife?
Getting back to the real topic, while it might be fun to make a k390 knife for someone like me or other steel junkies who have diamonds and CBN over the entire range of grits, do we really want to stick Mark with a knife that will be near impossible to sharpen just with waterstones? And with less rust resistance than m390?
If the idea is to make a knife that uses diamond plates for sharpening instead of waterstones, this would increase the use of CBN and diamond films in coarser grits, so perhaps I should say it is a great idea? I'm just not convinced that k390 is a very practical for most people in the kitchen. It also remains to be seen how acute of an angle it can sustain with 9% (to one decimal) vanadium.
Mon Jun 24, 2013 2:30 am
Mon Jun 24, 2013 4:36 am
Mon Jun 24, 2013 8:49 am
Mon Jun 24, 2013 10:07 am
MadRookie wrote:....I see myself as just an average sharpener able to get the job done - I stake no claims to being "great" at it.......which I feel very humble about......
Mon Jun 24, 2013 11:35 am