Kerhsaw Leek Beats Delica in Edge Retention Test

All things stated, I would still go with the delica. The leeks, while having a good blade, is just no constructed well in my experience. Ive had several problems with the hardware staying tight on the handle. Problems with the screw heads stripping. The pocket clip is positioned horribly.
Blade steel isn’t everything for me.
 
Delica at 0.09" and FFG
VS.
Leek at 0.09" and hollow ground

I'm guessing the geometry, with less steel behind the edge, while not the end all be all, certainly played a roll in the final result.
 
`br4dz- said:
The way the cutting is done seems flawed to me. Where as you pretty much use the entire blade on the Leek, the Delica seems to only be used with the belly of the blade, which would drastically decrease how many cuts it'll have....
Click to expand...

^This first and foremost. In the Leek video (which i admittedly skipped through, who has that kind of time?), you began cutting the rope with the entire blade - from choil to tip - but only "tested" sharpness near the tip on the paper, i.e. the region that saw the least use. Near the end of the video, you took to cutting only near the tip and testing only there, giving no account of the lower regions. If you are going to test a knife, ANY knife, you need to be consistent about the length of edge used throughout the process. Repeat the test, using whatever process you like, and see what your results are again. Then do it again. A single test of any given blade, especially without a well developed testing protocol, doesn't really give you enough information to draw a reliable comparison to another blade similarly (i.e. inconsistently) tested. Your results are meaningless noise. *shrug*

It would also be a good idea to get a digital micrometer (calipers) and learn to measure edge-thickness as well as bevel width. While edge-thickness will not inform the level of apex degradation on any given cut, it is fundamental to the amount of force required to make any given cut that is deeper than the bevel width (or height) of the edge. Normalizing to the amount of force required for a push-cut is a more reliable measure of edge-degradation than the 'quality' of a draw-cut through paper. That is why Ankerson as well as CATRA use it as an objective read-out.
 
In response to chiral, the cutting was not choil to tip. All the knives are still in same condition as when test ended. They are all dull on the front 1.25 inches and sharp on the back half. This isnt an attack on spyderco. Its funny, i did not get the same response with the other tests.
 
Vg10 and 14c28n are very close in edge retention. Different heat treatment will trade blows between them. If rather use 14c28n tbo cause of my experience with less chipping that I get with vg10.

As for others here saying 14c28n is better than powered super steel like s35vn, cpm154 and etc is lol funny.

Also I don't get how s30v surpassed s35vn. The zt you tested must have a burnt edge or very low hrc. As in every single other test it out performs it. In Cedric and ada outdoors he showed two zt's in s35vn under perform every other s35vn steel he had. This may be the case as you did the same model he did as well. Anyways your testing may be flawed too. Tho keep it up regardless.
 
after doing these tests i find that the design and geometry of the blade contributes significantly to the test results. I have learned that with superior edge geometry a "lesser steel" will out-cut and "better steel". So that leads me to conclude that if one is looking to buy a knife and one knife has an upgraded steel and one wants long last cutting performance, then one should consider the geometry of the blades. In other words, if the steels are 1 class apart, then one cannot reliably assume the "higher end" steel will out-cut the "lower end" steel. Plus, if you do a lot of cuts on a regular basis, you may be better off with the "lesser steel" with better geometry because it will be easier on your hand and wrist since you will not have to put as much pressure into your cuts.
 
to mo2, regarding cutting performance of s35 and s30. It is geometry my dear watson... geometry. but i am sure that one could have had an optimal heat treat and the other just average. But i think the difference is too large to attribute to just heat treat. I would say geometry and heat treat combined.
 
microtech85 said:
to mo2, regarding cutting performance of s35 and s30. It is geometry my dear watson... geometry. but i am sure that one could have had an optimal heat treat and the other just average. But i think the difference is too large to attribute to just heat treat. I would say geometry and heat treat combined.
Click to expand...
That's a possibility. This is why I like Cedric ada testing. As geometry is largely removed from the equation due to the type of sharpening/edge used. The convex edge is nearly the same in his tests regardless of the stock thickness and 2ndary bevel.
 
Mo2, the geometry is more to do with the design and shape and grind of the blade, not just the edge. But all my knives have been sharpened to the point where they will cut a paper towel clean. and they have all been sharpened to roughly 20 degrees. But i agree, i would like to have a more consistent edge. i do freehand these things but i can eyeball 20 degrees plus or minus a degree. I think these tests are what one can expect if they were to duplicate it and put an edge on freehand also. So, i see it as a test someone can do without an expensive machine.
 
lieferung said:
Interest. Never had a Leek, always wanted to check it out but didn't see a whole lot of appeal. But... My Delica is pretty dang thin. I'm intrigued to see something thinner and slicier.
Click to expand...

Check out the Boker Exskelibur I. It has the thinnest ground sliciest blade it is rediculous. It is something every slicing fan should experience in a folder.

I have had best luck with the framelock versions.
 
If you would like to try, i would be interested to know your results. Just buy 3/8" sisal rope and a piece of maple for a cutting board. and then get your knives sharpened to about 20 degrees or as close as you can get.
 
You must log in or register to reply here.
Back
Top