Coarse edge slices better?

R

rayback

Joined
Sep 16, 2006
Messages
47
I've ran into one post in the forum where people talked about the fact that a coarse edge slices better than a fine edge.
I couldn't understand the logic behind this premise?
Should we sharpen our kitchen knives to a coarse edge rather than to finish it to a superfine edge so it would slice tomatoes better?
Please clarify.

thanks
Ray
 
rayback said:
I couldn't understand the logic behind this premise?
Click to expand...

It works like a saw, generally both the initial cutting ability and edge retention will greatly increase for slicing if the edge finish it left more coarse. This is a very large effect so much so for example that 440J2 with a really coarse finish easily outslices S30V with a really high polish on most materials like ropes, cardboard, carpet, etc. .

In the kitchen yes you will again see benefits to a more coarse edge if you are slicing with the knife. FuriTech even measured this with a machine and micro-graphed the edge to examine the wear. This was known on rec.knives many years ago as Mike Swaim studied it extensively. Lee also mentions it in his book on sharpening.

-Cliff
 
What would be the ideal edge (coarse or fine) for 1. carving wood 2. chopping wood 3. pushcutting tomatoes.

Thanks again
Ray
 
rayback said:
What would be the ideal edge (coarse or fine) for 1. carving wood 2. chopping wood 3. pushcutting tomatoes.
Click to expand...

As these are all push cutting where the knife travels straight down into the material, the optimal finish is very fine. If you cut tomatos on a slice then there is benefit for a more coarse finish. Generally you can't saw wood effectively with a knife as even with an x-coarse finish the teeth are still far smaller than even the finest finishing saw.

-Cliff
 
If you always do touch-ups with a stone, then you can pick whatever finish grit you choose (as long as you have the technique down to remove the burr at that grit).

If you use a steel between stone sharpenings - that (I have been told) limits you to fine(r) finishes because it smooths and straightens a rolled edge = kills a toothy edge.

I don't know if this is true - I never use a steel - tune up with a DMT diafold hone (red /green) kept in the knife drawer.

MAT
 
You must log in or register to reply here.
Back
Top