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I don’t understand judging a knife by any measure of “sharpness”? Sharpness is what the sharpener brings to the knife. Edge retention is the steel, but the sk
by spott 1y ago
I don’t understand judging a knife by any measure of “sharpness”? Sharpness is what the sharpener brings to the knife. Edge retention is the steel, but the skills of the sharpener (against how easy the steel is to sharpen) are what defines the edge sharpness.
This is mostly just a remark on the fact that BESS is probably just measuring the factory edge… which only matters until it has dulled the first time?
- tptacek 1y agoThat... seems wrong? It leaves out edge geometry and carbide size?
- spott 1y agoEdge geometry only matters after the initial cut. BESS measures how much force it takes for the knife to cut a calibrated thread. Carbide size maybe? But mostly I think it changes toothiness (so slicing, not push cutting). Also, I think that affects how hard or easy it is to get a given edge, but not how good the edge (as measured by BESS) can actually be.