shimage wrote:There will be both systematic and random error in each individual measurement. In introductory level science labs, this is usually described as the difference between accuracy and precision. Calibration only deals with the systematic error introduced by the instrument. There may also be systematic error in the way the measurer uses the instrument (eg, if s/he's using it improperly). On top of that, there will always be some element of random error.
Using a ruler, I would agree that the measurer is likely to make the same rounding errors every time. Using calipers, I would expect random error to be more noticeable.
True, but carried to the extreme, it would mean all measurements are worthless. Plus, to further complicate the issue, there's no guarantee two knives of the exact same model would yield the same measurement even with the best equipment and a trained operator. If you read my initial post, you'll see I took a number of measurements of each blade and averaged them.
Don't get me wrong. I know one of the major problems with posting information anywhere is that it will be given more credibility than it deserves, so it's always good when someone points out the ways it could be wrong. I'd still say, based on how they cut and on the much more subjective "pinch" test, that the order is accurate or at least very close to it.
In my research on blades geometry how it affect cutting I found very crucial the thinnest edge possible, maintaining enough impact resistance. Recently when comapring ease of paper slicing I saw how really easy true scandi grind can slice it against latest Military in XHP (even after whetstones and mirror-polishing). The conclusion made: thickness right after the edge: hairline on scandi and relatively thick on Milie.
