Which steel produces the finest edge?

[J_Curd]

I've still never once observed a sharper edge dulling quicker than a duller edge of equal edge geometry.

Thank you Master of the Obvious. I stand in awe of your powers of deduction.

Wait, wait, who said anything about blade geometry. Oh wait, you did...

 

[Vivi]

Thank you Master of the Obvious. I stand in awe of your powers of deduction.

Wait, wait, who said anything about blade geometry. Oh wait, you did...

I said, "that the sharper the knife begins the longer it will hold an edge"

To which you replied:

Not if its 18 degrees inclusive.

That looks more like you discussing geometry to me?

 

[J_Curd]

Vivi, page 3...a whole string of your posts talking about geometry. Just funny how you bring it up after dismissing it as irrelevant to the conversation of sharpness and unworthy of consideration to edge retention. To which I call BS.

 

[Vivi]

Vivi, page 3...a whole string of your posts talking about geometry. Just funny how you bring it up after dismissing it as irrelevant to the conversation of sharpness and unworthy of consideration to edge retention. To which I call BS.

J_Curd, did you read my posts? I bring it up because others do, and I continually suggest that it's irrelevant in the context of the discussion. How am I contradicting myself?

The statement, "the sharper the knife begins the longer it will hold an edge" specifies nothing about edge angle.

Again, I still wonder why it's brought up, because my original words indicate nothing about angle.

I don't understand why edge geometry is being brought up, though. All I am saying is,take two given knives of the same make and geometry, and sharpen one to hair scraping sharpness and the other to hair whittling sharpness (Please keep in mind I define sharpness as just sharpness, not sharpness + geometry as discussed below). Cut 100 pieces of manilla rope or cardboard with them. The one that started out sharper, following the conventions of known physics in our universe and assuming no other variables exist, ought to be sharper in the end.

If you are comparing the same steel, geometry and edge finish, just different degrees of sharpness, the two blades should behave the same, should they not?

I'm confused and feel like we're discussing something that doesn't even warrant these posts? I don't understand how, in any given scenario, a sharper knife would become unusably dull quicker than a knife that began with a less sharp edge. Does not compute? Even if you're slicing cinder blocks with 1095 (I don't know what you mean by coarse steel so I just threw that out there) I don't see why an edge that starts out sharper would end up duller than one that starts out duller?

It still sounds like what you're saying is relative to edge geometry and not solely sharpness.

I don't really have anything else to add to this discussion other than, as it stands, I've still never once observed a sharper edge dulling quicker than a duller edge of equal edge geometry. I still completely fail to see any logic in suggesting otherwise. *shrug*