I've seen this analogy before, and while it may seem to offer simple
wisdom, it really isn't a proper representation of the geometry involved
with turning tools.

If you examine a those japanese teeth, you will see that the geometry is
such that the base of the tooth is much wider from front to back, than
from side to side. The dozuki tooth is really not all different in
geometry from a turning tool, except that it is comparable to only a
narrow cross section of a turning tool edge. But along that cross
section, there will be similar bevel angles and similar buttressing
behind the cutting edge. The only place where crosscut (but not rip)
teeth differ is that they are angle which is the "set" of the tooth.

From side to side, the tooth does not have the same geometry, indeed at
the front of the tooth, the angle to the side is actually negative
(i.e., like \--- rather than like /--)with respect to the body of the
tool as a result of the set on crosscut blades and is verticle {i.e.
|--) on rip tooth blades. There is not buttressing behind the tooth. So
yes the tooth is weaker in this direction, but solely due to the nature
of the geometry, a geometry that is not in any way comparable to a bowl
gouge.

When it comes to cutting, the reality is that a more coarsely ground
edge does not have teeth in line like a comb. Rather the are offset
along each of those grooves you can see/feel from the coarseness of the
grit. The finer the abrasive material, the less the offset, and the less
the teeth are exposed with less buttressing. Honing lessens the amount
of displacement by making smaller, more shallow grooves and leveling off
the greatest areas of displacement.


Accordingly, Ken is right in his description. There are lots of
objective tests that have demonstrated that a honed edge, for a given
geometry and cutting angle, will be a longer lasting edge. I personally
don't care if you hone or not, if you are satisfied with the results of
your sharpening, that's all that counts for you. But objectively, a
properly honed edge will make a cleaner cut and will last longer.

Lyn

George wrote:
Sure, Ken. I'll comment.

Take your douzuki and crosscut with it.
Smooth, isn't it? And even with those fragile, long teeth, it'll do it over
and over

Now pull it sideways across your board.
Looks like hell. Not to mention if you press a bit you'll bend and rotate
some teeth.

That's why cutting angle is more important than honing.


"Ken Port" wrote in message
...


Re- honing: The ground edge under a microscope is like lots of sharp

icicles

or fine points. Innitially this seems sharp but very quickly the points
break off and the edge loses its keeness. When you hone the edge (under a
microscope) looks like a gentle rolling wave and is much stronger and will
last longer. In my opinion, comments welcome.