Sharpness Standards

Resources

Axe handles:

https://whiskeyrivertrading.com/

Tool handles:

https://beaver-tooth.com/?srsltid=AfmBOopXt--8Fb_MGhDE2arCjTdTOzhxIB9M3P8dOLTjiBqdQXqOx6gJ

https://seymourmidwest.com/

Cast Iron seasoning:

https://www.theculinaryfanatic.com/jeff-rogers-cast-iron-seasoning-method

Everything relating to axes:

https://axeandtool.com/

The BESS (Brubacher Edge Sharpness Scale) sharpening standard is a globally recognized, numerical scale for quantifying knife sharpness based on the force (in grams) required to cut a standardized test medium.

Developed by Mike Brubacher, a lower BESS score signifies a sharper edge, ranging from 2000 for an unsharpened knife to 0 for ultimate sharpness, allowing for precise, objective comparison of edge performance.

How the BESS Scale Works

1. Test Medium: A calibrated, synthetic "wire" (often a stiff plastic filament) is stretched across a fixture.

2. Measurement: A knife edge is pressed onto the filament. The tester measures the force (in grams) needed to sever it.

3. Scoring: The required force is the BESS score; lower numbers mean a sharper blade.

Key Features & Benefits

• Standardization: Ensures consistent results by using identical test media and calibrated testers.

• Quantifiable Data: Replaces subjective terms ("razor sharp") with measurable numbers, allowing for accurate tracking of sharpness over time.

• Universal Language: Creates a clear, shared language for discussing sharpness among sharpeners, enthusiasts, and manufacturer

BESS Sharpness Classifications (Approximate)

• Dull: >500 BESS

• Working Edge: 300–400 BESS

• Sharp: 250–300 BESS (comparable to new quality cutlery)

• Very Sharp: 150–200 BESS (like a new utility knife)

• Razor Sharp: ≤50 BESS (as sharp as a double-edge razor)

Resources and Helpful Information