I'd like to see you provide proof on that idea as there isn't real concrete proof on a coarse edge cutting anything better.
As we know, a higher grit finish is sharper, that's why stones of higher grit and finer finish are all around us. How is a duller knife better on some materials? Also, can you saw a piece of wood with a Coarse edge?
1) Re-read the part of my post that you bolded for criticism (I'll highlight vocabulary you seem to have missed):
For slice-cuts, a low polish (more coarse) can create micro-serrations which can aid separation of the medium being cut (like a saw on wood).
I made no definitive statement regarding performance of either edge-style. However, i draw my conclusion from a number of factors: a) extensive personal experience b) both laboratory and general field experiments in a variety of environments (you can search these out yourself on the internet, and knife-people names to look for include Cliff Stamp and Joe Talmadge) c) the related experiences of chefs, sailors, farmers, etc. d) Physics (I can attempt to explain the precise mechanics if you are unable to grasp it conceptually, however I do not have rights to post pictures/diagrams to assist you).
There is "proof" sufficient to justify the statement (and its swiftness
)
2) Please support and explain your assertion that "higher grit finish is sharper", including an agreed upon definition of "sharper". How do you achieve "coarse = dull"?
3) You will also notice that besides the high-grit abrasives available there is an extensive variety of "coarse" abrasives, and arguably in greater quantities. Does this prove something?
4) YES, you most certainly CAN saw wood with a coarse edge, and indeed, every
saw employs this.
Note also how "coarseness" also determines the ease and speed with which abrasives remove material, including those sharpening stones against your blade! Are the stones which remove more material faster and easier more "dull" than those which remove less material in the same amount of time??
"Coarse" does not equate to "dull" any more than "fine" equates to "sharp".
I echo your own recommendation - Look at your sig line. Investigate the matter (a,b,c,d) prior to voicing opposition.
Well if you want to think creatively a saw is an extremely course edge. Would you have better results sawing a log in half with a polished straight edge or a saw? A polished edge or a serrated edge? I would think a razor sharp polished edge would take longer to saw through the wood than either a saw(hopefully duh) a serrated edge, or a coarser less fine straight edge.
Kind of like would a nail file or a polished flat piece of metal get through the wood quicker.
:thumbup: You've got the concept right, experience agrees with your assessment, there is some pretty basic physics to explain it as well (though it recommends diagrams for clarity).
Another concept to grasp is that of the "radiused" edge, that on a microscopic level most fine-edges are not formed by the intersection of two plains but are instead rounded together. That round edge may be sufficiently thin to slip through (cut) many materials and cause separation, or it may end up "skating" across the surface (yes, just like an ice-skate vs. spiked boot treads). One may argue that in such a case the edge must simply be ground further at the same fine level to reduce the radius at the edge, and some people do excel at such sharpening... but such a thinly ground edge sacrifices robust metal support and may degrade rapidly back to "skating". Another problem is that some blades can only reach a certain level of "fineness" due to
grain size. This can be a disadvantage if you need that perfect fine-edge for push-cutting as with, for example, a Diatome or Cryotome blade. But larger grain-size can also be an advantage as sharpening results in micro-serrations to aid in slicing performance.
One thing to beware of regarding micro-serrations, however, is that softer materials may be able to fill in the valleys between points, like snow under your spiked-boots, resulting in loss of cutting ability and that same "skating" effect. This same effect is seen when sawing wood - if the serrations fill up with material then the blade loses all "bite".
Sooo... do we need to go into the physics of why serrations can be beneficial or "sharper" when cutting some materials?
I really hope this won't devolve into another 'polished vs. toothy' thread. That's been debated to death (ad infinitum)...
It depends on the INDIVIDUAL'S own uses & preferences...
With respect to the OP, let him decide for himself what's 'best'. He's going to sharpen his knife the way he wants, and then he'll use it. He'll draw his own conclusions about how to change it, to suit his needs. That's the way it should be.
:thumbup: Amen, especially to the bolded part. :thumbup:
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