The problem is that normal scales (which would be accurate enough) do not have a way to lock in the max reading, and the readout updates quite slowly, so you won't get an accurate value.Can you get a $20 milligram scale and come up with your own system?
Interesting you started thinking the same way I did. Don't all digital bathroom weight scales display total weight as opposed to a real time reading? Must be some kitchen scales that do the same thing.How much of the cost is the mount vs the scale? Can you get a $20 milligram scale and come up with your own system?
I'll take 2!The problem is that normal scales (which would be accurate enough) do not have a way to lock in the max reading, and the readout updates quite slowly, so you won't get an accurate value.
You could buy a 500 g load cell for less than $10 at an electronics outlet. Add an Arduino Uno or some such and a little program to sample an A/D converter a few hundred times a second and lock in the max. Make a simple holder with a small U-bracket and two thumb screws, and buy the filament from edgeonup.com. You could put the whole thing together for less than $30, easily. Use a fresh razor blade to calibrate, so you know at what reading you have "extremely sharp", and that should be it.
Wow! One step above "Dull. The edge reflects visible light." is "Working Edge"? Nice read nonetheless.I get that this is an edge tester that gives you an objective score very quickly, but I don’t really think it’s worth it when there are other fairly objective sharpness tests that can be measured with the same units.
http://knifegrinders.com.au/Manuals/Sharpness_Chart.pdf
I guess our standards are too highWow! One step above "Dull. The edge reflects visible light." is "Working Edge"? Nice read nonetheless.
The best things in life are the ones you don't actually needSo now my boss paid for a way over the top gimic, a never needed Sharpness tester.
Do people normally assume kitchen knives have inferior sharpness to pocket and outdoor knives? To me a pocket knife is something I want a higher angle on and more stain resistance and toughness in the steel. I may take it on a week long camping trip without access to a proper sink and plenty of hard beating tasks. A chef knife is something I meticulously select the cutting ingredient, cutting board to make contact with, hand wash and dry immediately. Its got much more of a delicate edge, unless its something single task like a butcher's cleaver or deba. Aside from very high end finishing planes and straight razors I'd place kitchen knives at the top of my needs to be sharp AF list.
.. F#ck it.
PT50B on the way.
My boss awarded me 250,- Euro in coupons last month for being a costsaver, (which is political/subjective ******** for a manager to show that they are peoples-people, but hey, I'm not going to complain ).
Didn't know where to spend it, and already almost forgot about it.. This topic made me think
So now my boss paid for a way over the top gimic, a never needed Sharpness tester.
Thx boss!
Wow! One step above "Dull. The edge reflects visible light." is "Working Edge"? Nice read nonetheless.
Well IDK if you made a mistake... I don't even know if you were even replying to me or "in general". I suppose, if you were, you were reacting mostly to the first part of what I said, which was mainly ironic: from 200$ to 600$ I've seen all shades of OOTB edges, from pretty dull to real shaving sharp.
While on this forum such a thing becomes subjective to nonsensical depths, I think all my J-knives would stand in the largely loose "high end cutlery" category for any given general population.
Whatever... I just wouldn't have chosen such a descriptor of sharpness in something serious, because it sure means nothing, even if I screw my brains trying to imagine what would be the average edge of more than 20 units so far it doesn't mean anything.
No matter - still a nice read!
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