The measurement of knife sharpness and the impact of sharpening technique on edge durability

dc.contributor.author	Mulder, Joshua	en_NZ
dc.contributor.author	Scott, Jonathan B.	en_NZ
dc.date.accessioned	2016-03-22T00:26:09Z
dc.date.available	2016	en_NZ
dc.date.available	2016-03-22T00:26:09Z
dc.date.issued	2016	en_NZ
dc.description.abstract	We discuss the definition and measurement of knife sharpness. Using a commercial knife sharpness test system we identify a controlled cutting regime that progressively dulls blades, and use this to compare the durability of the edge on a modern knife sharpened with a commercial electrically-driven abrasive-belt knife sharpener with the same blade sharpened manually with a whetstone. Starting at similar sharpness levels we observe that the cold-sharpened edge is significantly more durable.	en_NZ
dc.format.mimetype	application/pdf
dc.identifier.citation	Mulder, J., & Scott, J. B. (2016). The measurement of knife sharpness and the impact of sharpening technique on edge durability (Technical Report) (pp. 1–7).	en
dc.identifier.uri	https://hdl.handle.net/10289/10004
dc.language.iso	en
dc.relation.isPartOf	The Measurement of Knife Sharpness and the Impact of Sharpening Technique on Edge Durability	en_NZ
dc.title	The measurement of knife sharpness and the impact of sharpening technique on edge durability	en_NZ
dc.type	Report
pubs.begin-page	1
pubs.confidential	false	en_NZ
pubs.elements-id	137433
pubs.end-page	7
pubs.organisational-group	/Waikato
pubs.organisational-group	/Waikato/FSEN
pubs.organisational-group	/Waikato/FSEN/Engineering