Thank you very much for this definitive video! I'm a hobbyist only, with only a USB 200X microscope. A friend gave me a knife to sharpen (HRC 56-58, 15 degrees per side). I got the repair done, chips gone, very nice clean bevel by hand on whetstones, but even after a 12K grit, and stropping, the knife tested over 400 BESS. Not to get personal, but I was very depressed, questioning myself. After watching this and another confirming video using mashed potatoes to demonstrated burrs, I got the knife below 200 in ten minutes. Probably by accident, my own HRC 60+ knives are under 100 (that's my benchmark). I'd like to get this friend's knife there, and I hope to improve edge retention on my knives. I'm happy about it all, again! Wonderful presentation, great combination of explanation with microscopy. (All I wanted was sharper kitchen knives, but I think I'll get your book and try to learn how to do that correctly. Rabbit hole! But knife sharpening as a hobby is a lot safer than scuba diving or mountain climbing.)

Appreciate the follow up to the book here. This helped me understand the negative burr much better

Very interesting. Images definitely contribute to better grasp on the explained matter. Very insightful and rigorous approach to deburring. Great job.

Thank you for sharing the wisdom about this very important topic. Greeting from the Czech Republic, Central Europe.

Great study. Watched this when first out. Well worth the revisit. 🙏 RIP

Thank you Vadim👍

Excellent video. Very helpful info.

those are some really cool pictures

Thank you for this video

Very good and informative 👍

thanks for video!

thanks

Great detail . . . Much appreciated. This all leads to one more question . . . - What is the smallest practical apex radius for a culinary prep knife to be used on a cutting board ? - The term "practical" to me is a cutting edge that is unlikely to be rolled over into a burr within a few hours of use on a cutting board.

@urmelausdemeis3495

6 ай бұрын

Das würde mich auch interessieren

@danielbottner7700

6 ай бұрын

@@urmelausdemeis3495 This seems to be a subject few people are willing to address. I have presented the question many times. With extensive research on the internet, along with my knife sharpening & testing has yielded a few concepts. Theses are my notes form my research . . . If you know something I don't; please share. - 600 to 800 Grit Grind - 0.00005" cutting edge width for Meats & Delicate, but firmer low moisture content food, (BESS 95 Grams). Risk of cracking &/or rolling the cutting edge with bone or contact is high. - 300 to 400 Grit Grind - 0.0001 to 0.000075" cutting edge width for a food prep knife, used on a cutting board (BESS 150 to 200 Grams). Risk of cracking &/or rolling the cutting edge with cutting board contact are reduced. More of my sharpening notes & diagrams are available at: dbxknife.com/knife--sharpen-info I can translate this in to German if you need clarification.

Such amazing work! I've been experimenting on elmax for carving knives and now i finally understand what is happening, not just suspecting or feeling it. I didnt't se elmax in the chart but i suppose it is mostly in the brittle negative zone. Would you say that diamond honing compound is the only viable option for maintaining an edge with stropping on a flat surface? Or is stropping the wrong word to use, maybe we should call it micro honing instead? I got so many questions :D

I have always deburred at the same edge angle. This is with low alloy and high carbide steels. Based on this video you would suggest high acute angles for low alloy/carbide steels (420hc, 1095, 3V, etc)

@knifegrindersaustralia5158

2 жыл бұрын

Many high carbon low alloy knife and woodworking tool steels, provided that they are well hardened, are negative or near negative, and debur cleanly at the edge angle. Positive burr knife steels, that require the high-angle deburring step, include such mainstream knives as Victorinox, Wüsthof, Zwilling Henckels, F.Dick etc among many others - it is impossible to deburr them cleanly at the edge angle.

@jtnachtlauf1961

2 жыл бұрын

@@knifegrindersaustralia5158 Very useful information. Thank you.

If you have a primary bevel at 15° per side, what steeper angle would you strop at?

Greetings KnifeGrinders! My name is Gabe. I am new to the world of ultra-fine apex sharpening/deburring and I bought a BESS machine mostly because of your research, to test my own results. I appreciate how exhaustive your work has been to test methods and angles on grinders and commercial set-ups. I am a hand-sharpener on flat stones on a small budget in a small space, and I have had some trouble with deburring to achieve a less than 100 g BESS apex. I was wondering, do you have any video tutorials using flat stones? I have considered buying your book; do you think it would help me even if I don’t use a grinding machine? Thanks in advance - I so appreciate your work and research and it has already helped me!

@knifegrindersaustralia5158

2 жыл бұрын

Watch the video kzread.info/dash/bejne/aJmLo7J9YLa6nNo.html not clicking through. It explains common reasons for not getting that ultra-sharp edge under 100 BESS.

@homeslicesharpening

2 жыл бұрын

@@knifegrindersaustralia5158 Thank you so much! I surveyed your videos but this was what I was looking for - thanks heaps.

Is not a solution to simplify sharpening to stick to negative burr knives? Вадим, большое спасибо за видео

@knifegrindersaustralia5158

2 жыл бұрын

Yes, exactly - and some knife manufacturers do, e.g. Global Cromova18 is near negative. No wonder Global tops the list in edge retention testing of kitchen knives kzread.info/dash/bejne/X3mfx8NrlL3KYrA.html

Nice information! Can you add a link to Dr. Kraichuk's book?

@knifegrindersaustralia5158

2 жыл бұрын

Yes, sure - added to the description

@brunogalati8408

Ай бұрын

do you have book send me copy

Where can I find your book?

@knifegrindersaustralia5158

2 жыл бұрын

Please see links in the description to the video