Mirror polish edge with micro serrated?

S

shqxk

Joined
Mar 26, 2012
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I learnt from Mr.Ankerson that the coarse edge would have superior cutting performance compare to the polished one.

So, in case after I already have well polished edge (I really like the look of mirror polished) can I get to micro-serrated edge by few extra stroke on coarse stone?
 
I would really like to see data on this. I've observed that a well polished edge seems to be MUCH better at slicing, and edge retention is obviously much better as you don't have as much steel loss due to abrasion
 
Depends what you mean by "coarse". I'd start with a fine or medium stone/hone to put a slightly rougher microbevel on your polished edge and see if you like that.

You can go the other way, too... on my general purpose knives I like to apply a coarse (400-600 grit) convex edge, then strop it with white compound to clean it up and polish off the burr. Gives a good looking, clean-cutting edge with plenty of toothiness.
 
Ones opinion is not a answer, its a opinion. What edge works best is up to you and how you like your knife to cut. Real data suggests there is much less of a difference between the edge types and a greater relation to the geometry/edge angle.
 
I'm by no means an authority, but I remember on the EdgePro DVD the inventor mentioned that a mirror edge won't cut a tomato efficiently because there aren't micro-serrations to tear through the skin (or something to that effect). Not to say that makes micro-serrations better, I just thought it was an interesting observation. I'm sure they both have their own benefits.
 
Appletz said:
I'm by no means an authority, but I remember on the EdgePro DVD the inventor mentioned that a mirror edge won't cut a tomato efficiently because there aren't micro-serrations to tear through the skin (or something to that effect). Not to say that makes micro-serrations better, I just thought it was an interesting observation. I'm sure they both have their own benefits.
Click to expand...
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Appletz said:
I'm by no means an authority, but I remember on the EdgePro DVD the inventor mentioned that a mirror edge won't cut a tomato efficiently because there aren't micro-serrations to tear through the skin (or something to that effect). Not to say that makes micro-serrations better, I just thought it was an interesting observation. I'm sure they both have their own benefits.
Click to expand...

I can push cut tomatoes effortlessly with a mirror polished edge. On materials such as rope or cardboard, and while using a pulling/slicing cutting stroke, a slightly coarser edge may have slightly more bite, but as mentioned previously
, will dull much faster as the edge is much less refined.
 
It all depends on several things:

  1. Final edge refinement for either coarse or polished edges, this does matter.
  2. Media being cut
  3. Actual use, push cutting or draw cuts
  4. The steel and or Heat treatment
  5. Edge geometry
 
Personally I like a smooth edge. However if you want to do this, you can make a mirror polished edge, and then micro bevel it by applying the stone a few degrees steeper. That gives you the microserrated edge, but spares most of the mirror part, which is now your relief bevel
 
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