Cutting Tests

[Laredo7mm]

Hey all, I want to do some testing on my blades. I want to be able to quantify the edge holding capabilities of my knives. I have read some stuff on the internet and found various methods. Here is what I have found:

1. 2 x 4 chopping
2. 2 x 4 slicing
3. Hanging Rope - How many strands can be cut with one swing
4. Non Hanging Rope - How many cuts can be made
5. Cutting thru quarters, paint cans, beer cans, etc
6. Cardboard Cutting - How many inches of cardboard can be cut

I understand that some of those tests not only test edge retention, but also edge geometry and blade shape/design.

I would think that the cardboard test would be best for testing edge retention.

Would that be correct?

If not, what would you recommend?

Also, what is a good baseline? For example; my knife cuts thru 100 linear inches of xxx weight cardboard before it needs to be sharpened. Is that good or bad?

Any other tests that you do, or know of?

Thanks for your help.

[Sweany]

I would think that the cardboard test would be best for testing edge retention.

Would that be correct?

If not, what would you recommend?

skinning deer, rope and cardboard. That would be my choices.

[pendentive]

cool...can't wait to see how you skin a rope....

[Ed Caffrey]

Here is a link to an article that I wrote about testing blades a few years ago......
http://www.caffreyknives.net/testingart.htm

Your testing should not only be about cutting ability. Comfort, ease of use, and ease of resharpening are also factors that play heavily into the equation.
Something I have aways done when I produce a new design that I have thoughts about making a "standard" model is to carry a prototype myself for a couple of months to evaluate it. Don't overlook the chance to get one of your knives into the hands of someone who will use it on a regular basis either. Many of the design features I have incorporated into my knives came at the suggestion of folks whom I gave a knife to for a hunting season.
OK, got off track a bit there......but the areas I mentioned are as important as cutting tests.

[bulldogsblades]

I personally test my knives a number of ways. I use the brass test, I have used cardboard and the hanging rope test. One thing I like to do with larger knives is go behind my shop and chop down a number of small saplings. I then inspect the edge for chips or flattening of the edge. If neither is present I then test sharpness with a sheet of paper. If the knife will still slice the paper clean I consider it a good blade. Below is a knife which I was able to chop a 1.5? sapling in one swipe. After a number of such cuts the edge was still sharp.

[berettaman12000]

I agree with Ed that ease of sharpening is very important. What good is a blade if it will cut all day and take two days to sharpen......you know what I mean!
One of the foremost reasons I prefer a forged blade is that it is easier to maintain, sharpen than stock removal blades, IMHO.
BTW, I'm not saying that stock removal blades aren't good, because they are. I just don't care for some of the hard stainless blades because they are so hard to sharpen. Ask me how I know!!