https://knifesteelnerds.com/2018/06/18/maximizing-edge-retention/
About edge angle in the article:
quote:
You can see that the initial cut length with a smaller angle is considerably higher and that the difference holds basically to the end of the test. This finding is significant because some have speculated that lower angle edges start out sharper but a more obtuse edge lasts longer [2]. And with the high wear that occurs in the CATRA test it isn't likely that the situation would reverse with even further cutting. The initial blunting rate is relatively rapid regardless of angle and it then begins to level out. The highest TCC measured was over 1000 mm with an angle of 20°, and this decreased all the way to under 100 mm with 56°.
That underpins what I quoted in my first document (https://forum.tormek.com/index.php?topic=1849.0) from "the Society for Culinary Arts & Letters":
The Myth of Thick Edges
The theory is that thick edges (larger angles) last longer than thin edges, and the majority of the knife buying public wants the edge to last as long as possible. But it doesn't work out that way in practice. Thinner edges actually outlast thicker edges almost all the time.
The thinner edge starts out performing better than the thicker edge. So even if it does degrade it has a lot of ground to lose before it falls to the performance level of the thick edge.
Thinner edges cut more easily, putting less stress on the edge. If a thin edge takes three slices to get through a big slab of raw meat, a thicker edge might take six or seven. Or three with a lot more force. The thicker edge is doing twice as much work, degrading twice as quickly.
Thinner edges are easier to control. Lateral stresses are a significant source of edge degradation. The more smoothly, accurately and easily you are able to cut, the less lateral stress you put on the edge.
Thin is good.