J
joejoe
Guest
What makes a knife sharp, I know how to sharpen a knife and all that, but what actual makes the knife sharp? Hope I am making sense to a least some of you.
Joejoe
Joejoe
Sharpening it does.but what actual makes the knife sharp?
Looks like a team of researchers at UCD are on the leading edge of this topic.
They state quite bluntly that
But they make a good stab of coming up with a new definition.
Maybe you can view it in terms of the equation below:
Pressure (Pascals) = Force per unit area (Newtons per metres squared)
Assuming the material of the knife is hard. The thiner the edge,then the smaller the area of the cutting edge and hence the higher and more concentrated the pressure is when a force is applied.
Make any sense ?
It depends how you want to define 'sharpness' . You can define it according to the P=F/A equation. The 'sharper' it is, the greater the pressure at the point of application.
It answered the question as originally posed as far as I can see.another pointless post by Clubman.
Joejoe
Buy and let us know if it's any good.What makes a knife sharp, I know how to sharpen a knife and all that, but what actual makes the knife sharp? Hope I am making sense to a least some of you.
Joejoe
Buy and let us know if it's any good.
This link gives a useful primer on sharpening theory (courtesy of Ron Hock, blade maker)
[broken link removed]
It's worth remembering that stainless steel blades (as most kitchen knives tend to be) are not the best material for taking and holding an edge- sharpenability and toughness suffers because of the metallurgical composition which renders them "rustless" (high carbon content aids sharpenability whereas chrome content (in stainless) is required for corrosion resisitance. So there!
As in "C'mere I wan'cha"?...
Simple, ask anyone in Limerick