| 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.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.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.language.iso | en | |
| dc.title | The measurement of knife sharpness and the impact of sharpening technique on edge durability | en_NZ |
| dc.type | Report | |
| dc.relation.isPartOf | The Measurement of Knife Sharpness and the Impact of Sharpening Technique on Edge Durability | en_NZ |
| pubs.begin-page | 1 | |
| pubs.confidential | false | en_NZ |
| pubs.elements-id | 137433 | |
| pubs.end-page | 7 | |
