nopomo
feels hard on the stones
Kind of sounds like an S-grind.Of course not, but they would have a remarkable geometry, really fat behind the edge with 0.4mm, and a laserish thinneth halfway.
Kind of sounds like an S-grind.Of course not, but they would have a remarkable geometry, really fat behind the edge with 0.4mm, and a laserish thinneth halfway.
I'd tend to agree. Different edges, especially different progressions. I would try to enhance each blade's properties and not fighting them. Stopping at 2k after a 500 or 800 with the 440C, and perhaps using it only for stropping and deburring. While giving a full tight progression with the 52100. Perhaps ending on a Naniwa Junpaku 8k, or a Shapton Pro 12k. Both deliver a similar degree of refinement with some bite. Don't worry, no pure polishers.I’d like to see this repeated with different grit finishes and edge angles. 52100 should be able to handle a much more acute apex than 440C.
This test is interesting but another way to look at it is that the 440c was just sharpened better? If you look at the before and after they both lost the exact same percentage of their edge. I cant believe that 52100 at 65hrc has the exact same edge retention as 440c at 59.6??? Does that make sense to anyone else?
Exactly, what would testing at different angles accomplish? Worse yet why would anyone want to optimize edges for each steel for this particular test? This is not a test of steels and which edges or geometries are best for which steel. Can we for a second get away from "OMG, my favorite steel did worse than that other steel that I think sucks".That isn't really what the test shows. In fact Shawn clearly comments on that.
"Results Testing shows despite the lower BESS sharpness and lower HRC hardness the 440C at the same edge angle, edge finish, blade curve/profile and behind the edge thickness showed less force in grams needed to initiate the slice in the tomato skin."
The test is indicating that hardness, like everything else, is just one part of a much larger equation. He's comparing two different steels to see the effects of the carbides on cut initiation. To understand the impact of the hardness in this test, you'd have to compare the same steel at different hardness ratings.
Shawn isa highly accomplished sharpener who has done this exact type of sharpening for myriad scientific tests and he used a fixed system so I trust any differences in edges would be so minimal as to not be a factor.
I understand that, what I am saying is that both steels lost exactly 60% of their initial edge cutting the same medium for the same amount of cuts.That isn't really what the test shows. In fact Shawn clearly comments on that.
"Results Testing shows despite the lower BESS sharpness and lower HRC hardness the 440C at the same edge angle, edge finish, blade curve/profile and behind the edge thickness showed less force in grams needed to initiate the slice in the tomato skin."
The test is indicating that hardness, like everything else, is just one part of a much larger equation. He's comparing two different steels to see the effects of the carbides on cut initiation. To understand the impact of the hardness in this test, you'd have to compare the same steel at different hardness ratings.
Shawn isa highly accomplished sharpener who has done this exact type of sharpening for myriad scientific tests and he used a fixed system so I trust any differences in edges would be so minimal as to not be a factor.
One can only dreamApexUltra Chevron grind please @Kippington
Is this a rhetorical question? You won’t know until you find out—that’s the point of experimentation.Exactly, what would testing at different angles accomplish?
It is not a rhetorical question. In light of what is being tested what would you expect testing at different angles would accomplish? What is your hypothesis here that you are trying to test?Is this a rhetorical question? You won’t know until you find out—that’s the point of experimentation.
It is not a rhetorical question. In light of what is being tested what would you expect testing at different angles would accomplish? What is your hypothesis here that you are trying to test?
Seems unlikely, but anything is possible I suppose. If you saw anything very different it would most likely be at the extremes and I am not sure what value that would add. Given limited resources and that 15 dps is a pretty common angle for many types of knives, testing different angles wouldn't be high on my priority list.I appreciate your sharing this with the forum (and Shawn performing and presenting the tests) and don’t mean to come off as confrontational. I am genuinely curious.
Angle would just be another thing to test after trying other grits. The hypothesis would be that the effect of microstructure on edge aggression is independent of apex angle.
Maybe the effect is even more pronounced on a 20 dps edge, maybe the difference goes away at 10 dps, but it seems premature to extrapolate based on a single set of conditions. The possibility of a synergistic effect between microstructure and finish is specifically mentioned in the paper.
Its used a lot in kitchen knives. Just not ones from japanI enjoyed "your 52100" quite a lot!
It had an aggressive bite to it I only know from Aogami Super. The explanation probably simply lies in how you sharpen it, I guess?
52100 has quite high values of toughness and edge retention according to (was it Larrin?) so it is surprising you don´t see it used more often for kitchen knives. I like it very much!
That isnt too crazy to me.This test is interesting but another way to look at it is that the 440c was just sharpened better? If you look at the before and after they both lost the exact same percentage of their edge. I cant believe that 52100 at 65hrc has the exact same edge retention as 440c at 59.6??? Does that make sense to anyone else?
I would be interested to see a high vanadium cold work tool steel at 65+ tested. And some kind of ultra hard high speed steel as well ( hap 72, zmax, maxamet type steels)Without knowing the exact science behind "sharpness", we love K390 edges more than anything else. Super easy to sharpen to around 10-20 BESS, yet still extremely aggressive at that level of sharpness.
Tripe B 15V laser? Would love to try itI would be interested to see a high vanadium cold work tool steel at 65+ tested. And some kind of ultra hard high speed steel as well ( hap 72, zmax, maxamet type steels)
At least one exists.I am still sorry I didn't buy it when I had the chance. Couldn't pull it off at the time.Tripe B 15V laser? Would love to try it
Absolutely. We would love to see all the steels you mentioned tested the same way. And CPM REX 121 too. Which one do you think would be the most aggressive?I would be interested to see a high vanadium cold work tool steel at 65+ tested. And some kind of ultra hard high speed steel as well ( hap 72, zmax, maxamet type steels)
Sounds like something I would probably want a jig to do if i was to try thatYou maker guys are in a perfect position to make this happen. The specs are known, all that is left is to make some blades out of these steels. I am sure most of us would love to see all these tested.
Idk.Absolutely. We would love to see all the steels you mentioned tested the same way. And CPM REX 121 too. Which one do you think would be the most aggressive?
What's wrong with testing and comparing different grades of steel? Why not compare plain carbon steels, stainless steels, cold work tool steels and high speed steels under the same test conditions and see which steel is the best and most aggressive cutter/slicer?I’d be most curious to see a comparison between ingot and PM versions of 440C—that would reduce the number of variables and be more of an apples-to-apples situation.
I’d be most curious to see a comparison between ingot and PM versions of 440C—that would reduce the number of variables and be more of an apples-to-apples situation.
Yeah. I was thinking 1075 with a careful heat treatment to dissolve all non tempering carbides would be also interesting to see testedWhat's wrong with testing and comparing different grades of steel? Why not compare plain carbon steels, stainless steels, cold work tool steels and high speed steels under the same test conditions and see which steel is the best and most aggressive cutter/slicer?
Thats their point I believe.Cast vs PM are quite different end products and would essentially be a separate, and maybe not as demonstrative, test. The PM version likely has much smaller carbides. The carbides are the important factor here.
Thats their point I believe.
That basically the composition would be the same. They could be heat treated to the same hardness easily, and the only variable left would be carbide size.
Or 154cm, vs cpm 154 would be interesting also.
But also, doing d2, psf27, and cpm d2 could be really interesting to see. Since the carbides would be increasingly fine, and more evenly distributed in each.
Even pm d2, isn't going to have carbides as small as something like 52100But the test is about edge aggression. If the PM version has smaller carbides and thus is more like the 52100 then you're no longer testing the carbides and their impact on cutting ability.
Even pm d2, isn't going to have carbides as small as something like 52100
Also. I dont see how we wouldnt be testing this. In the same steel, with the only difference being their carbide size. Same geometry, and hardness. Doing this same test. Quite literally the only thing we would be testing is carbides and their effect on cutting ability. Specifically if carbide size in a steel with all else being equal has a measurable effect.
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