To Polish or Not!

H

Highlander 20026

Joined
Jun 19, 2015
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447
I decided to polish up my TGBG edge a bit, i think it turned out well

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pretty simple, started with 1000 grit paper to remove the grind marks, then 2000 to polish it up a bit and finished with a leather strop
 
Looks great polished! :thumbup:
 
After I polished my edge, i noticed a slight improvement in wood chopping, it sinks deeper.
 
Can anybody help me understand the reason for polishing the edge? Does it make the edge last longer under certain cutting conditions? Is it something you can re-hone in the field?

Somebody help me out?
 
I'm not sure if polishing increases or decreases edge, i know that convexing edges make it last longer.
Polished edge just makes smoother cuts, opposed to a toothy edge.
But I'm no expert in any of these topics..

Polished sure does better.
 
shane justice said:
Can anybody help me understand the reason for polishing the edge? Does it make the edge last longer under certain cutting conditions? Is it something you can re-hone in the field?

Somebody help me out?
Click to expand...

think of the edge as a piece of broken glass, it has jagged edges on it, this what a freshly sharpened knife edge looks like under a microscope, by polishing it you are making that jagged edge more smooth, so it provides less resistance while cutting
 
A toothy edge will tend to bite really well but degrade more quickly than a polished.
A toothy edge (appx 600 grit) will bite into certain mediums better, rope or cord, and I can see why some people prefer them.
Ultimately a polished edge will last longer.
YMMV
 
rcb2000 said:
A toothy edge will tend to bite really well but degrade more quickly than a polished.
A toothy edge (appx 600 grit) will bite into certain mediums better, rope or cord, and I can see why some people prefer them.
Ultimately a polished edge will last longer.
YMMV
Click to expand...

Seems to be opposite in the chef world. Polished edges degrade quicker than a toothy one.
Maybe striking wood with impact is a totally different animal?
 
HwangJino said:
Seems to be opposite in the chef world. Polished edges degrade quicker than a toothy one.
Maybe striking wood with impact is a totally different animal?
Click to expand...
That's an interesting point.
My two cents, is that edge angle, and thickness behind the edge have more to do with 'sharpness', and retention than how far you polish the edge.

I've seen polished edges that were super shiny, but not necessarily that sharp,,, likewise I've seen an edge from a 220 grit stone that would shave,,
 
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