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Quote from: Dan on Yesterday at 01:16:51 AMHello,
Very interesting.
Can I ask how it compares to (or how it differs from) Calcapp which I use?
For info, I do not have an iphone but use Calcapp on android which I find extremely useful and well thought out for knife sharpening and also chisel/plane sharpening.
One more question if you don't mind...
Why do you have a choice of grinding wheel setting as well as the current diameter setting? Not sure I understand??
Danny
Quote from: Dan on Yesterday at 09:35:26 AMOK thanks for the reply.
As I understand it, Calcapp is usable on all platforms as it is web browser based.
https://knifesharpeningcalculators.wordpress.com/
Danny

Quote from: Dan on Today at 01:53:28 PM...snip...
Ideally, if you could get slightly longer diamond plates (maybe 5cm longer) that could stretch over one vertical and one horizontal USB, they can then be used for truing the wheel extremely accurately.
...snip...
Quote from: RichColvin on Today at 04:22:11 AMAn article by Larrin, "How Chipping of Edges Happens at a Microscopic Level" (on Knife Steel Nerds), debunks the idea of coarse edges due to the increased propensity for chipping and faster dulling of the blade. As noted by Dr. Vadim Kraichuk, "Meat plants are well aware that knives with coarse edges worsen product presentation and increase operators' fatigue and repetitive strain injuries. On the contrary, polished edges improve product quality through higher value cuts and increase throughput."I appreciate the detailed response.
It is a common, but quite bad, practice of drawing the newly sharpened knife edge through a piece of wood or some other media to "rip off" the remnants of the burr. When this is done, the ripped off metal builds up on the front of the slice, and you then drag the rest of the edge through this crud. This crud, together with breaking off of ledges of material along the edge, will roughen the edge and worsen sharpness.
The scanning electron microscope (SEM) images to the pictures lined show the burr on a knife in the 1st image, that was then "ripped off" by cutting cross-grain into a piece of redwood in the 2nd image - loss of the sharp edge is obvious.
https://sharpeninghandbook.info/GT-Knives-Ripped-Burr.html
Key take-away from these photos : don't skip the honing step.
Dr. Larrin Thomas' book, Knife Engineering: Steel, Heat Treating, and Geometry (2025), discusses burr removal quite well.
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