Mirrored edges, whats the point?

FlaMtnBkr said:
Kinda
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All I said was that they aren't any better in the edge retention department than toothy edges in actual use. Nobody's saying mirror polished edges don't hold their edges as long. Aside from having very slightly different cutting characteristics, I don't find mirror polished edges to perform much differently at all from slightly toothy edges.

The reason I don't bother with them any more is because they require a lot more effort than a toothy edge for very little return, in my experience.
 
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The microbevel I apply will sometimes be mirror polished, but I see no need to do the entire bevel. I think a polished edge lasts longer in chopping applications.
 
[video=youtube_share;tlbgmL0JYB0]http://youtu.be/tlbgmL0JYB0[/video]

Heres a vid by Murray Carter talking about the differences... thought it relevant... :)

Cheers!
:cool:
 
it only takes me about an hour or 2 to go from a factory or dull edge to mirrored edge on most knives and thats free hand (DMT course>>fine>>extra fine>>spyderco ultra fine>>1 micron diamond paste) and they are hair popping push cutting lasers and they last along time on a good steel like Elmax or SR-101
 
People who don't like mirrored edges just haven't achieved the proper skill level to easily get one. There aren't any real down sides to a perfectly done edge, that makes the knife less ugly.
 
Tim616 said:
People who don't like mirrored edges just haven't achieved the proper skill level to easily get one. There aren't any real down sides to a perfectly done edge, that makes the knife less ugly.
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My stomach hurts from laughing!
 
Tim616 said:
People who don't like mirrored edges just haven't achieved the proper skill level to easily get one.
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Wrong. I don't feel like wasting the time and $$ putting a mirror edge on every single one of my knives. I have better things to do.
 
I haven't done any true mirror edges yet, but I will soon... I've done a few near-mirror bevels in the last couple days, and they make the knife look great.
 
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The guys whose finish their Japanese kitchen knives to 30,000 grit and beyond might differ with you re slicing.;)
RogueBowie said:
Different kinds of edges are better for different things too. Toothy edges are better for slicing, mirror edges are better for cutting. Even then though you have to factor in edge geometry, etc. Different strokes.
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LOL. Sorry, Jim, but I laughed even harder when I saw a certain mid-tech manufacturer put an edge on their knives that looked like it had been honed on a chipped cinder block and then tried to convince the public that it was some kind of superior "super duper toothy hard use user edge." I don't believe that they use that edge anymore, but while they did, they even got one of the mags to sing its praises. See if you can guess which mag and which maker?;)
Ankerson said:
+1000....
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jdm61 said:
LOL. Sorry, Jim, but I laughed even harder when I saw a certain mid-tech manufacturer put an edge on their knives that looked like it had been honed on a chipped cinder block and then tried to convince the public that it was some kind of superior "super duper toothy hard use user edge." I don't believe that they use that edge anymore, but while they did, they even got one of the mags to sing its praises. See if you can guess which mag and which maker?;)
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:p

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Goosey said:
:p

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"For cutting things that are tough to cut, a coarser edge works best. For shaving and such silliness, a refined edge is better, but I never could understand why a man would want to get up every morning and scrape the hair off his face."

Says it all IMO...

Zero
 
Tim616 said:
You realize you can get a mirrored edge with like 8 dollars worth of sand paper and a piece of wood.
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Sorry Timmy, your comment was about people not liking mirrored edges because they lack ability to get them easily. There was never a question on how to get them on the cheap. You are not the first person to use a block of wood and sandpaper.
 
jdm61 said:
LOL. Sorry, Jim, but I laughed even harder when I saw a certain mid-tech manufacturer put an edge on their knives that looked like it had been honed on a chipped cinder block and then tried to convince the public that it was some kind of superior "super duper toothy hard use user edge." I don't believe that they use that edge anymore, but while they did, they even got one of the mags to sing its praises. See if you can guess which mag and which maker?;)
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I am sure I can guess. :D

I don't go lower than about 320 grit for the knives I use, that's toothy enough I think. :)
 
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