Yes, I have a Survive GSO 4.1 in M390 that's .035" and 3/16" etc, will have to dig it out and see I suppose.
From what I have seen I wouldn't be upset with anything under 200 really.
Yes I do understand what you are saying, now they we have a tool that can really measure sharpness accurately and consistently and we have real numbers to actually look at.
I wouldn't get all that concerned about trying to get to this number or that number, you could drive yourself crazy.
Yeah I could definitely see the driving myself crazy being a possibility because now I've been contemplating all the reasons why the Leek would not be able to get as sharp as the Izula. The great thing is though that I have enough uhh... Insight or whatever you'd call it, to realize it's probably my own limitations rather than anything with the Leek and that's where the tool
really shines in my eyes because you can test your own shortcomings in an affirmative sort of way. I think there's also a lot of opportunity for guided sharpeners to really nail down differences between cutting geometries, heat treats and edge finishes too though.
Anyway, some of my thoughts in detail so far...
The EST is definitely a measuring device. What it reminds me of is in my machine shop days, when we would have to hand-file parts. We'd get the surfaces nice and flat and would test them on a surface plate with a big "V block" that was just a machined chunk of steel that you could place a part against to make sure it was exactly square, then test the flatness of the surface by marking it with "Prussian Blue" dye. You could tell your high and low spots by which parts were marked by the dye and which weren't, and you'd know where to file--or where you were hitting low or high, etc. There was no "Well I'll file this as flat as I think I can and then rest assured that the result is flat," you had to measure it and then modify your technique appropriately, and it was actually amazing when you put this part into a CNC and the sides/edges you filed so flat were held squarely enough to make another precision measuring device out of--but uhh that's a little beside the point.
I think the EST is the same way and I see some big time saving because instead of going, "Well this part
feels duller than this part but I'm not sure so I'm just going to touch up the whole blade and try to guess that it's equal," you can factually verify that one portion of the edge needs sharpening more than the other, or that you're hitting that part more effectively, etc. and know how to alter your sharpening technique just as the surface plate would let you know how to alter your filing technique. I mean being able to rate the sharpness of a knife edge that's fine, but the real usefulness is being able to "measure" it and this device has accuracy repeatable enough to do so.
Honestly I'd compare the versatility and accuracy with it to be similar to the practicality of a pair of calipers. It is a precise tool that can tell you a lot but you need to know how to apply the data it gives you--I think we'll find though that with a little bit of thinking it could become an indispensable for some, much like the precision of calipers are to machinists. Now where that precision is really needed in the cutlery field I don't know, I'm thinking straight razor enthusiasts will probably like the ability to verify each portion of the blade is as sharp as the rest, but for most knife users that's just how knives are--we use one portion of the blade more than others, favor certain grips and orientation for various tasks, so the variability is inevitable with use anyway. So I think a lot of people will find themselves justifying the need for the machine when it may not be there. Most people don't need a set of fine calipers either, but they're nice to have.
On the other hand, if you're for instance a hunter and want to be sure your skinning knife is ultra sharp at the tip, you could concentrate your efforts there, test it on the EST until it gets to 100 so you know you'll make a sharp clean cut with the most ease, and not even have to waste your time trying to get the rest of the blade to the same level. Then on top of that, once you do such a thing, you'll probably be able to more easily remark, "Well, maybe I don't need to spend so much time to get the tip to 100 BESS to skin the critters, i could save some time and just sharpen it until it's at 300." No guessing running a blade across your finger tips but not being able to tell because they're moist from handling fish or game and the feel is different, or accidentally cutting receipts you need 'cause it's the thinnest piece of paper in the house, or going to work looking like you have mange because you've got tons of bald spots on your arm... It doesn't sound like a big deal but it's nice.
One thing I'd suggest be included with the machine is some calibration weights instead of and/or in addition to the shot. If you had for example 4 calibration weights that were 50 grams each, then it gets really quick just putting 100 grams on the platen and testing if an edge is "sharp enough" because it falls under the 100 grams. I don't think these types of weights are very expensive and it would be more convenient than measuring and letting the shot spill into the cup, especially if a person wants to use the device without a scale. No scale is needed if you just want it to be within a certain range. Then if you also want to measure what BESS rating it is at, but it's between 50 and 100, you can put a 50 gram weight in a cup and fill with water until it severs and still measure it all the same--but on the up side less water is needed, and you don't have to worry about spilling shot everywhere.
