Re:Kitchen Knives: The New Bling (2013) [pdf]
by nordsieck on Saturday March 07, 2020 @08:49PM
(#22515725)
>> easier to put on edge on
> The corollary to this is that they lose their edge quickly, which is annoying.
Part of making a knife easy to sharpen is the materials. Your claim applies pretty well here.
Part of making a knife easy to sharpen is the geometry - specifically: a very small secondary bevel. Depending on the geometry, "easier to put on[sic] edge on" is only loosely related to "lose their edge quickly".
> The corollary to this is that they lose their edge quickly, which is annoying.
Part of making a knife easy to sharpen is the materials. Your claim applies pretty well here.
Part of making a knife easy to sharpen is the geometry - specifically: a very small secondary bevel. Depending on the geometry, "easier to put on[sic] edge on" is only loosely related to "lose their edge quickly".