can you imagine if the conventional wisdom for judging size-tolerance of fabricated-materials was along the lines of, "how does it feel when i shave hairs on my arm?"
I want to _measure_ knife sharpness. In a repeatible, scientific way. And preferably, non-destructive to the sharpened edge!
the floor is open for discussion.
How much money have you got?
I'm sure there are any number of ways, but they're all bound to cost a lot.
Perhaps if you could find a second-hand optical comparitor and set the knife on end to measure the blade width at the edge, that would work. That would also be able to precisely measure the angle on either side of the edge, and measure how closely it is to perfectly centered. But the article another poster responded with raises a lot of good points- sometimes those fine serrations *do* make for a better cutting tool.
The sharpness is not in the tool but in the cutting. When it comes to thin, you also have to consider fragile, a phenomenally thin-edged metal object for bar bets and workshop brags would certainly be called sharp, but remain useless.
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