teroituskulma

Teroituskulma refers to the angle at which a cutting edge is sharpened. This angle significantly influences a tool's performance, affecting its sharpness, durability, and suitability for different materials. A steeper teroituskulma, meaning a larger angle, generally results in a more robust edge that can withstand greater force and is less prone to chipping or dulling. However, a steeper angle also creates a blunter cutting edge, which may require more effort to cut through materials and can leave a rougher finish. Conversely, a shallower teroituskulma, or a smaller angle, produces a finer, sharper edge that cuts more easily and cleanly. This type of edge is ideal for precision work and softer materials but is also more delicate and susceptible to damage.

The optimal teroituskulma varies depending on the tool and its intended use. For instance, woodworking chisels and plane irons often have a primary bevel angle between 20 and 30 degrees, sometimes with a secondary micro-bevel at a slightly steeper angle for added durability. Kitchen knives typically have a teroituskulma in the range of 15 to 20 degrees per side for sharpness and ease of slicing. Tools used for cutting hard materials or for heavy-duty applications might employ steeper angles, while those for delicate carving or surgical procedures would use much finer angles. Selecting the correct teroituskulma is crucial for maintaining tool effectiveness and prolonging its lifespan.