What is the most commonly used scale of sharpness?

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Discussion Overview

The discussion revolves around the concept of sharpness and the potential existence of a commonly used scale to measure it. Participants explore the factors that may influence sharpness, including edge width and durability, and seek examples for comparative analysis.

Discussion Character

  • Exploratory
  • Conceptual clarification
  • Debate/contested

Main Points Raised

  • Some participants inquire about a standard scale for measuring sharpness and seek examples of comparative sharpness.
  • One participant suggests that sharpness could be assessed by the width of the edge, implying that narrower edges might be sharper.
  • Another participant proposes that edge-hardness and application durability are also important factors in determining sharpness, suggesting that sharpness is relative to the material being cut.
  • A hypothetical scenario is presented where a knife with a finer edge may not perform well if it lacks durability, raising questions about how sharpness should be defined.

Areas of Agreement / Disagreement

Participants do not reach a consensus on a specific scale of sharpness, and multiple viewpoints regarding the factors influencing sharpness remain present in the discussion.

Contextual Notes

The discussion highlights the complexity of defining sharpness, with considerations of edge width, durability, and the context of use remaining unresolved.

Adam
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What is the most commonly used scale of sharpness? Does anyone know a webpage with examples of the comparitive sharpness of various things?
 
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Sharp as in like a knife? I've never heard of one, but I'd imagine the best way to compare would be by the width of the edge.
 


Originally posted by Adam
What is the most commonly used scale of sharpness? Does anyone know a webpage with examples of the comparitive sharpness of various things?

This is an interesting question.
As the width of the leading-edge would determine a degree of sharpness(as russ keenly pointed-out), I would imagine that the factor of edge-hardness or application durability would likewise be a key factor.
Given that, I would suppose that sharpness is relative.
For example, a "sharp knife" is only "sharp" if it cuts that which it contacts; in this sense of the term.
So, a "knife" which has a much finer leading-edge width but far less durability might well do little "cutting" and perhaps not even go through a stick of butter. Would this not be considered "less sharp"?
Just my thoughts.
 


Originally posted by pallidin
(as russ keenly pointed-out)
:P
 

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