Sharpness Test
Thank you all for your thoughts. On a whim,holding a 8X10 sheet of paper in one hand and choking up on the blade in the other, I found with no effort or force the blade easily slices thru a sheet of paper, even though most of the blade is now less than sharp. Following thru I repeated same with another Tulwar blade I considered fairly sharp. It cut, but not as evenly or as well slipping away. Steak knife serrations remain factory sharp even though the points may dull from contact with a plate. What were the main reasons for the more exaggerated serrations we've seen recently on this forum, mauling tears, or to insure continued sharpness between the serrations in battle? Thanks again, Steve
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