>>1811018>Sharper than steel Maybe than a cheaper factory edge but I would be curious to how it would compare to a higher end factory edge or a professionally sharpened edge.
Also how a stone edge cuts: is it analogous to a toothy edge that does well in a pull cut or more of a polished edge that does well in a push cut. Does it vary depending on the kind of stone used?
I would be curious to test one on my push cut tester. A good average steel factory edge tends to test around 250g (grams to cut test medium), really good as low as 180g, my edges tend to score around 115g, my best tests tend to be in the mid 80s. I’ve yet to do any testing an alternative sharpened knife materials like Ceramic, Tungsten Carbide, or Titanium.
My argument against stone, while a cool hobby to practice, would be I can’t imagine it actually being that practical compared to a steel knife.
1) It’s delicate. If you drop it on something hard it may break in half, where as even a super hard steel knife at worse may chip it’s edge.
2) general time spent making and maintaining it, you could probably have just used a steel knife and not spend as much time in sharpening and oiling it as you do making a stone one
3) You mention steel knives rust, but unless you are actually working in salt water, modern stainless has gotten really good. And even if you are working in and around salt water, stainproof and near stainproof steels like H1, LC200N, and Vanax exist.
4) cutting geometry. Even if you get a very sharp edge, it won’t cut well if it’s not also thin behind the edge with a thin blade geometry, and steel is so strong it can support a thinner profile than stone. A stone knife may scrape well, but I don’t think it can cut through mediums nearly as well.
