edge bevels, sharpness and S30V

OwenM :

Before, I thought in terms of xx degrees. Now I think in thousandths of inches, which gives a clear picture of how much steel is behind the edge, whereas the angle really didn't tell me much.

In terms of cutting performance, angle makes a larger difference, but the range of sharpening angles used is fairly narrow, whereas I have seen edge thickness more than a factor of a hundred, so yes, it makes a lot of sense to take a look at the edge thickness. Alvin Johnson was the first person I saw discuss this on the internet, back on rec.knives years ago. It also make a *massive* difference in how quickly the edge sharpens.

The only problem I have with going extremely thin, is that it turns your blade into a "specialty" knife

Yes, the Mel Sorg knife I have with a full convex grind, 3/32" stock, is limited to soft materials. It has a lot more narrow a scope of work than the NIB design with the secondary edge bevel. Better steels allow you to work in a wider range, but geometry can still limit usage in extremes. Reasons to carry more than one knife.

Spyken, metal cutting :

http://www.bladeforums.com/forums/showthread.php?s=&postid=2203246&#post2203246

-Cliff
 
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