- Joined
- May 30, 2013
- Messages
- 117
Hello there,
I just wanted to go as far as i ever been in terms of dullness on a serrated edge without going into plain and gross abuse, so i picked up my 13 y/o pro-venator in ats55 and a bunch of single layer corrugated cardboard.
I made sure to not use any kind of back and forth sawing motion.
The knife went through 1150 cuts that way ( about 12-17 cm length) , using each serration one by one, the 500th first cuts were just zipping through and the edge was still grabing my hairs quite frankly, around the 700th cut the edge stopped grabbing and i experienced some tearing thus requiring some rotation to allow the whole serration to dig in and find the appropriate angle of attack.
I should have stopped at 1k cuts as the 150 last were painful and i had hotspots on both hands, also it started tearing badly and i needed to initiate each cut with a bit of the plain edge portion.
Once i was done the knife wasnt sharp by any means yet it could still saw very effeciently of course.
On top of that i proceeded to cut two aluminum cans with the plain edge portion, i made two dings that way when i tried to go through the 'lip' of the can, the edge was still mildly shaving arms hairs after whittling the body of the can.
Yesterday i decided to eat with the knife and used the least amount of plain edge to cut against the ceramic plate just to make good measure( i usually never do that considering the heavy dulling it produces ) and then proceeded to dig some dirt in the garden right after.
The knife is back to sharp after maybe 1 hour on the sharpmaker, yet the plain edge portion still bears the marks of the ceramic plate, if it was for serrations only, they would have been sharp enough to whittle a beard hair within 20 to 30 minutes, the aluminum cans induced dings took like 1 hour and the ceramic plate dulling would still require some serious job to get where they were at.
I think im gonna go ahead and keep it that way as my dedicated steak knife as there is no reason to keep a fresh edge if you keep rubbing it against ceramic.
All in all im really happy to see how effective a SE can be way past the comfort zone im usually staying in, yet the sharpening job was quick and easy.
Im curious to hear your stories about ats55 and serrations, well any of your stories in fact
I just wanted to go as far as i ever been in terms of dullness on a serrated edge without going into plain and gross abuse, so i picked up my 13 y/o pro-venator in ats55 and a bunch of single layer corrugated cardboard.
I made sure to not use any kind of back and forth sawing motion.
The knife went through 1150 cuts that way ( about 12-17 cm length) , using each serration one by one, the 500th first cuts were just zipping through and the edge was still grabing my hairs quite frankly, around the 700th cut the edge stopped grabbing and i experienced some tearing thus requiring some rotation to allow the whole serration to dig in and find the appropriate angle of attack.
I should have stopped at 1k cuts as the 150 last were painful and i had hotspots on both hands, also it started tearing badly and i needed to initiate each cut with a bit of the plain edge portion.
Once i was done the knife wasnt sharp by any means yet it could still saw very effeciently of course.
On top of that i proceeded to cut two aluminum cans with the plain edge portion, i made two dings that way when i tried to go through the 'lip' of the can, the edge was still mildly shaving arms hairs after whittling the body of the can.
Yesterday i decided to eat with the knife and used the least amount of plain edge to cut against the ceramic plate just to make good measure( i usually never do that considering the heavy dulling it produces ) and then proceeded to dig some dirt in the garden right after.
The knife is back to sharp after maybe 1 hour on the sharpmaker, yet the plain edge portion still bears the marks of the ceramic plate, if it was for serrations only, they would have been sharp enough to whittle a beard hair within 20 to 30 minutes, the aluminum cans induced dings took like 1 hour and the ceramic plate dulling would still require some serious job to get where they were at.
I think im gonna go ahead and keep it that way as my dedicated steak knife as there is no reason to keep a fresh edge if you keep rubbing it against ceramic.
All in all im really happy to see how effective a SE can be way past the comfort zone im usually staying in, yet the sharpening job was quick and easy.
Im curious to hear your stories about ats55 and serrations, well any of your stories in fact