Best Way to Test Sharpness?
Brace yourselves for a potentially stupid question: what is the best way to determine knife sharpness; how do you do test sharpness?
I've always done the "can this knife cut through news paper cleanly and shave arm hair with a few swipes across the forearm?" test, but this test does not seem useful in determining whether a knife is sharp or "SCARY SHARP?"
Does anyone have a better system, or know of any easy and more scientific way of checking sharpness?
I've always done the "can this knife cut through news paper cleanly and shave arm hair with a few swipes across the forearm?" test, but this test does not seem useful in determining whether a knife is sharp or "SCARY SHARP?"
Does anyone have a better system, or know of any easy and more scientific way of checking sharpness?
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I am sure you'll get some great responses. Looking forward to them myself.
As for me, I keep a coffee can full of old shoelaces and paracord scraps on my workbench. I just pull out a hank, and if the knife slices right through, that's good enough for me. I don't spend much time trying to get wicked sharp edges etc.; a good working edge is fine with me.0 -
Paper's fine but it's not a real test. I use my knives on meat and veggies more than anything else - slicing a carrot is a better test on how my edges are doing. If it slides cleanly it's good. If it drags it needs more. That's my $.02 0 -
Ripe tomatos, if it slices through the skin and you cut a slice as thin as you want with hardly any preasure, it's good enough for me. 0 -
This subject was done recently...well, this year, I think. A search might turn it up...in case you don't get a lot of replies.
My usual standard is, when I'm tired of sharpening...it's sharp.
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touch the edge with my finger, by now i know what a sharp edge should feel like 0 -
Shaving hair is a very good test.
What you must learn is how it feels to shave hair with a very sharp edge, a barely shaving edge vs. a shave your face edge feels and sounds very different.
I think it's probably the best way to test your edge.
To test your polished sharp edge, hang toilet paper and see if you can slice it cleanly, IF you can cleanly slice TP... it's sharp.0 -
There are two types of cutting: slicing and push cutting. The tomato tests slicing, slicing sharpness needs a little bit of a "toothy" edge, like micro saw blade that saw through the tough skin. Cutting newspaper/phone book or TP is more push cutting (though newspaper is also slicing). If you try to push cut a tomato you will bruise it. A small tomato knife is a slicer, a cleaver is a push cut knife, a chef's knife is both. So it can depend on your application.
I use newspaper, phone book paper, and receipt paper. I push cut to test sharpness and also slice though the entire length of the blade. If I feel a light "grab" at any point that means there is a very small nick or barb in the blade. I can repeat this and get the same grab at the same spot every time.
The ultimate scary sharp test is toilet paper and whittling hair.0 -
Top of left fore arm.........
Just call me baldy........
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quote:Originally posted by Po:
This subject was done recently...well, this year, I think. A search might turn it up...in case you don't get a lot of replies.
My usual standard is, when I'm tired of sharpening...it's sharp.
LOL0 -
Here's how I test for sharpness: A good edge should trim the cap off my cigars nice and clean, like a razor. When the cigar starts getting shaggy, it's time for a touch-up. Works for me! Would love to hear how others use their knives and measure sharpness. 0 -
quote:Originally posted by Geocyclist:
There are two types of cutting: slicing and push cutting. The tomato tests slicing, slicing sharpness needs a little bit of a "toothy" edge, like micro saw blade that saw through the tough skin.
That's why I like the Tomato test, A scalpel sharp knife does not need a toothy edge to slice through the skin, actually all my knives have a very fine, polished edge I get with the Lansky ulte fine stone.
I hardly apply preasure and it's as though the knife almost wants to cut by itself.
Toothy edges is cheating
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quote:Originally posted by archer:quote:Originally posted by Geocyclist:
There are two types of cutting: slicing and push cutting. The tomato tests slicing, slicing sharpness needs a little bit of a "toothy" edge, like micro saw blade that saw through the tough skin.
That's why I like the Tomato test, A scalpel sharp knife does not need a toothy edge to slice through the skin, actually all my knives have a very fine, polished edge I get with the Lansky ultra fine stone.
I hardly apply preasure and it's as though the knife almost wants to cut by itself.
Toothy edges is cheating
Just the regular Yellow handle Ultrafine archer?
Have you tried the Sapphire one? I recently picked one up and am impressed with the results above the regular ultrafine...0 -
quote:Originally posted by Lightning:quote:Originally posted by archer:quote:Originally posted by Geocyclist:
There are two types of cutting: slicing and push cutting. The tomato tests slicing, slicing sharpness needs a little bit of a "toothy" edge, like micro saw blade that saw through the tough skin.
That's why I like the Tomato test, A scalpel sharp knife does not need a toothy edge to slice through the skin, actually all my knives have a very fine, polished edge I get with the Lansky ultra fine stone.
I hardly apply preasure and it's as though the knife almost wants to cut by itself.
Toothy edges is cheating
Just the regular Yellow handle Ultrafine archer?
Have you tried the Sapphire one? I recently picked one up and am impressed with the results above the regular ultrafine...
Yup just the regular ultra fine stone, puts on a nice polished edge, I have'nt tried the Sapphire stone, I did'nt even know there was such a thing but I guess there is no end to how high of sharpening resolution you can get.
The regular kit I have works fine, it's all a matter of cost effectiveness, what bettr use would an edge that can split a hair in two lengthwise give me at the cost of an hour or more sharpening?0 -
quote:Originally posted by MCM:
Top of left fore arm.........
Just call me baldy........
me too0 -
quote:Originally posted by pascal.abi:quote:Originally posted by MCM:
Top of left fore arm.........
Just call me baldy........
me too
mee too
as a kid, finally I got tired of it and went to paper and phone book paper and toilet paper as the ultimate test. I have yet to be able to whittle hairs.
I saw of video on utube of a guys talking about the Wicked Edge system. He had a very nice pelican case to pack up all the gear. Included in the case he had a phone book. Talk about being a serious sharpener.
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I'm not going to say anything. I'll let another guy, who knows more than I
will ever know about knives and sharpners speak. I know it is a crime to mention his name on the BM forum but he is an expert on the subject. His first product was a knife sharpener and he traveled around the country going to gun shows and showing folks how to sharpen knives fast and effectively. He sold a ton of sharpners.
This is a four part video series that I recommend to all folks asking about sharpening.
My suggestion to newbies is to try out whatever you method you chose on kitchen knives. The cook will love you for it!
Here is the link to the first video.
http://www.youtube.com/watch?v=GB0r6GvESGg0 -
Shave test on arm hair--should pop hair without much pressure at all.
Run the thumb across the edge--you will learn to sense sharpness by how the edge ribs across the print. Also use the thumb to fee l for itsy bitsy wire edges that may need a quick crock stick treatment.
Draw the edge across the back of your thumbnail--a sharp blade will be real smooth, a duller blade will be more choppy.
Paper test--hold up a piece of paper and slice it, zigzagging the blade as you go. The blade should start the cut and turn in the paper while cutting without tearing the paper or ripping it out of your hand.
If you run out of arm hair, above the knee works too.
Once familiar with things, the thumb print is all you'll need--you learn to feel it without the loss of more hair.0
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