- Joined
- Oct 30, 2011
- Messages
- 1,648
People, if you want to cut more agressive material try putting a stouter edge on your knife. I can open a package with a 40 degree edge just as easily as I can with a 30 degree edge. It'll hold a working edge longer and is more resistant to chipping. Plus, often times production knives have a 30 degree primary bevel so it's cake to swipe on a 40 degree microbevel with the Sharpmaker. I disagree with the notion that supersteels can handle, and therefor should have, thinner edges especially ones that are at a high hrc. Typically hardness comes at the expense of toughness. So it's no surprise they'll chip out sometimes with hard abrasive use. Sure it won't zip through tissue paper but, you're not shaving with it.