I get email updates when new metallurgy journals are released (yes I am really that committed). To my surprise I saw a new knife-related article released in the latest issue of Journal of Materials Engineering and Performance . The article is called, “Effect of Primary Carbides on the Sharpness of Kitchen Knives Made of 8Cr13MoV Steel.” Now that’s an interesting subject! Comparing potential sharpness of different steels, heat treatments, knives, etc. is very difficult because it’s hard to take sharpening skill out of the equation. I have not attempted to do any such tests to compare potential sharpness based on processing or steel so I was curious how these researchers did it.
So much interesting in this article. I especially enjoyed how sharpening is standardized in an industrial testing setting.
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