Timberwolf said:

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Just LIL...

Until there's a simple, consistent way to "test" and compare edges, IMO, all the discussion on sharpening technique is a waste of breath.. Mike Tobey and I went down this road a few years ago, trying to devise a method by which we could measure the "sharpness" of a blade, and it proved to us that there are just too many variables for an individual to accomplish this task..altho it can be done in a lab.

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Push the blade through a piece of standard copy paper. Hold the paper, let the free end float (not held on both sides) and if the blade is screaming sharp and at or under 30°, it'll slice into the paper easily. If it's not that sharp, it might do it skewed or dragged through the paper. It might not cut it easily at all.

Thinner paper is more difficult, since the paper has the structural integrity of a limp lettuce leaf. Standard copy paper is adequate enough.

If your edge won't do it, don't fret! An edge that can't push cut copy paper may still easily slice onions, pare end grain, shave arm hair or your face and take off finger tips without pain.

Purely useless test, but nice if you can produce it at will if you want to. Great party trick and shuts up big mouth morons in a real big hurry. DAMHIKT...

(Especially handy when guys who actually matter are within ear/eye shot.)

Stu.

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My blog and Japanese tool store.

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