The shot starting at 15:32 hits me right in the feels. Wonderful ending to this epic adventure and I'm very happy that I was part of this. Thanks and well done!
honestly seeing the state of that guitar made me sad, im glad it got to go out in a really cool way AND the high school got a new one out of it, i feel bad for the poor sops who had to learn using that thing
There’s a dark humor in how nothing you really tested beat what was already in use, while they couldn’t optimize the design using high speed cameras, there was no shortage of aristocrats to iterate the design on.
Despite what so many people on the internet would have you believe, medieval humans were extremely clever and intelligent. They knew exactly what they were doing in most instances.
@@Runefrag They weren't any stupider, they just had a smaller knowledge base to work with. We have a bigger one now, but most people don't bother using it.
As a musician and amateur classical guitarist myself, usually seeing instruments destroyed (even cheap or broke ones) is somewhat distressing, but I found it to be satisfying in this instance! I think in large because of the efforts you made to positively replace that guitar, and also because the guillotine cut was simply very nice compared to just smashing an instrument. EDIT: Also the fact that you honored the instrument with a final performance. Very cinematic and fitting!
the bit at the end with the guitar is peak cinema to me. using it to play one last solo and then playing the recording over its own destruction. the little bow at the start. the respect you show for this hand-crafted object, even while destroying it for fun for a youtube video, is really nice to see
This feels very topical. Like knowledge that's going to be good to know in a few years. Would that more content creators gave us such a gift. Vive la révolution!
Not really relevant anymore but tatami mats are usually cut wet because a) it's a closer simulation and provides a more consistent cut and b) it doesn't run the risk of damaging the blade as much. Note that cutting a wet tatami mat cleanly is easier than cutting one dry because it doesn't dissipate the force in random directions as much.
There was a huge void in entertainment for peasants. If they didn't have to work, they didn't have much else to do. Theater was catered to upper-class folks who can afford to pay for it.
btw tatami mats are supposed to be wet beforehand to properly simulate human flesh, the dry tatami will have much more resistance than actual human flesh.
The sharper bevel is probably performing worse on the meat because it pushes it less apart, causing the meat to stick to the blade more easily. Probably also the same reason why meat cleavers are thicker, a thin blade or highly sharp bevel angle would more likely result in sticking.
With a single sided bevel you'd ideally be cutting with the bevel vertical and the flat side of the blade facing away from the sausage. As the cut is being made, the blade has to go in between the fixed sausage and the slice being cut. If the flat side of the blade is up against the immobile sausage it just gets pressed into that and the friction just builds up. If the flat side is against the slice being cut, it's much easier to push that out of the way and with only the bevel contacting the sausage friction can't build up as much. The reason why meat cleavers are thick, heavy blades is much more simple. The 30 degree bevel has more supporting material behind the edge, so it doesn't dull as easily as a sharper bevel. The mass is just there so the cleaver has more momentum to cut through bone easily. You don't use a meat cleaver to make precision cuts. As opposed to a filleting knife, which is flexible and has a very sharp bevel, because you don't want it to cut bone, but rather cut the meat off the bone. So it's light and thin for agility and precision.
hmm.. I believe most of the meat cutting in a butcher shop is done with very thin blades and that the cleaver is there mostly for the bones, but I could be wrong! Interesting theory
@KnowArt It was just a quick thought that cleavers, being thicker and splitting the meat further out, would have less issue with sticking or friction. But, friction would probably be more an issue with thick slabs of meat. A thin slab is more about overcoming the initial resistance of the meat against cutting, where a sharper thinner knife would better suffice. Also yeah, I take back on friction being the reason for meat cleavers being thick. I can imagine it might be a small benefit though.
Civil service is a thankless business. Best to invest a little time and energy into research and optimization beforehand to avoid troublesome hangi..... hangups.. down the road.
Last time, I had recommended a curved blade like a saber or an axe, but I didn't take in to account something: an axe has a relatively short edge to focus its force in to a small area, and a saber draws across the target rather than push straight down. Thanks for trying it!
1) Considering how our civ is and how it develops such devices may see flamboyant comeback 2) Way you got guitar to the test is highly honourable and appreciated
This excites me so much, because as a teen, the design of guillotine blades bothered me, and I thought a curved blade would work much more nicely. Good to know someone else cares enough to test it out!
I am so happy about how you sourced your guitar to chop in half. Normally when I see guitars get destroyed it hurts my soul a little bit, but this time, I have no bad feelings about it at all. 👍
I was trying to cut "rubber tiles" last year - yes, the ones used in gyms and sport-halls. I used the ones from Hornbach, 50 mm thick, and had the unenviable task of making a tight seal around the rounded periphery of a rectangular trampoline. Tried various cutting-tools. The one that worked best was a bread-knife. But it was not about the knife. The least painful operation where I used my other hand to bend the "waste" rubber away from the piece I was trying to keep. The stretch made that the cut was helped along, and more importantly, that the two resulting pieces of rubber did not pinch the knife, in the form of a pair of excellent brake-shoes.
..what I'm saying is - any geometry that "spreads-apart" the separated pieces, with minimal surface contact area is likely to have the least energetic cut and/or least forceful cut.
1st, love the video! So fun. 2nd, the reason the groved blade provided better results is because it still had weight while having less friction. The blade with the center cut out has low friction, but a lot less weight, requiring more force to be applied. The groved blade is actually the best happy medium between the options. Hope this helps!
thanks! I don't think that's correct. The scale just measures how much force is applied to the sausage. The weight of the blade shouldn't matter. They all move at the same exactly speed on the small scale model because they don't fall, they are driven
@@Tharronis the only thing here applying load to the scale is the friction between the blade and the sausage and the initial piercing resistance of the skin. you could literally stack yo mumma (sorry! i had to) on the blade and with it being held up by the gantry and driven down it would not make a lick of difference.
2:21 you have to also consider you weren't sharpening it with a pinning tool. So easy was getting duller. Just like sickles and scythes you have to keep them sharpened to determine the correct minimum height. Also how much blade is extending away from the carriage/sled matters to as they to stop around that point
The 15° blade problem is not related to the sharpening or more cutting forces. I assume the left-hand sensors of the balance scale are more loaded than the right-hand ones because of the attack angle of the forces. The displayed load is wrongly calculated. The smaller the blade angle, the more you should see this effect, probably. The setup to remedy to that is not trivial...
I do really appreciate this video, and it's really humbling to know just how much people in the 1700s knew what they were doing. I hope this knowledge comes in handy to many people soon 👀
I loved the video. 1 because I didn’t know there were different types other than the 45 degree, and 2, your English accent is very captivating and pulls me in. Haha great work guys.
I like how he had the foresight to know people wouldn't be happy seeing a guitar used and found a clever solution that still allowed him to execute a guitar 😂
Wow - I love that you bought a new guitar and traded your local school for their worst one. So much better than destroying something nice! Everyone wins!
I feel somewhat concerned that youtube saw my raging leftiness and decided to recommend me a video testing guillotines lol I am glad they didf though, great video and I like the point you made about the ethics of destroying things for entertainment.
Thanks for making this improved test. It's nice to see youtuber take in criticism and improve on the idea. Great video! We all learned very useful tips for the near future!
Here is why the 45 angle blade works the best: if you think of the forces involved. If you try cutting with a kitchen knife straight down on like a sausage or bread, it will cut poorly, but if you actually cut with the knife, ergo, move it sideways, it will cut much better. By angling the blade 45 degrees, you create the sideways blade motion that is needed to actually cut with the blade. If you would have a 45 degree rail instead, so the blade falls in a 45 degree angle, then the flat/straight blade would work better.
Max force is a good indicator maybe but what you really care about is the work, force integral over distance for the whole cut. Lower work means the blade is more efficient
Microserrations are actually pretty easy to make! Anything from a scythe sharpening stone to a cheap grocery store grade knife sharpener will turn a perfectly smooth edge into a miniature saw. Especially the knife sharpeners that have rough stones instead of carbide inserts. Though I don't think they'd help all that much.
Theres sum reassuring about knowing you guys are dutch, my homeland is in good hands as we pursue guilletine innovation, truly the only science that matters
I love Bambu. Obviously it’s their low end and is a sponsor so they are getting advertising but they did still send a printer and they are still somehow 2x better than anything at the price. I’m honestly amazed that since Bambo emerged there still haven’t been many or even any companies that have matched them.
Wow you can change nozels without tools? That’s actually really cool! The P1S needs you to disassemble it, unplug a bunch of cables, remove like 10 screws and then put new thermal paste on. It wasn’t very easy… Their support also goes over the top with how much they do to help
In my understanding of cutting mechanics, a cut is only made when the blade slides lengthwise along it’s edge. A good example of this is the Mordhau, where you grab a sword by the blade and biff someone with the handle. This might explain why the 45 deg blade was best, as it’s profile ensures the leading edge always slides along the cross section of the ‘neck’, whereas the pointed/flat blades didn’t. Anyways, great vid! Look forward to seeing more from you
I know from chefs knifes that the blade geomerty will make a a better knife even if it was sharpened by the same person & Jig same steel.. the blade geometry makes a differences depending on what you are cutting. this was very interesting to watch, many thanks
Theory for why the hole blade was worse: the grooves continue all the way down the cutting edge where the most friction is compared to the hole which is just in the center
Absolutely love that you listened to your commentors and did the test again with the much needed changes. I am a knife designer for WTG, so I work with knives on a daily basis. The design of a guillotine blade has always intrigued me to a morbidly fascinating amount. The 45° angle is best for cutting, simply because less blade surface is in contact with the medium at one time. The edge is cutting, the medium is pushed away from the blade mass and subsequently it makes for a smoother cleaner cut. In retrospect, it's moving the material away from the blade. However for its intended purposes (and clearly history has proven to us it works as is and extremely effectively) I've always been intrigued by a "pointed" blade. The dual edge so to speak. A few downsides are the tip would become duller the more it's used. Especially with impacting bone constantly. Plus the added effect of more surface area contacting the medium would slow the blade down as well. However that being said, for its intended purposes the tip would indeed impact the spine first and severe the spinal cord. Theoretically speaking I do wonder from a lethality standpoint would it be the more effective killing machine? Speaking purely on speculation due to it by nature being the most effective execution device ever made. Still interesting nonetheless. I know budget is a factor however I would love to see a more fleshed out and better designed frame for this. Perhaps even take notes from the more modern designs where a crank and pulley was used to push the blade against leaf springs for added speed. This design was popularized by a certain dictator in world history, it could utilize a much shorter drop thanks to the additional speed of the leaf spring propulsion. Once again excellent video!
The single edge blades allow the part to peel away from the blade , reducing friction. Angling the cutting edge allows slicing rather than sheering action.
My theory on the pointed blade and why it failed as bad as it did is because the sausage held together with tension from both sides as the blade pushes it to the left and right. The 45-degree blade on the other hand avoids the tensile strength as it "peals" the sausage from one side to the other. The 45-degree angle also provides a cutting action compared to the flat blade, however it is a bell curve, because the greater the angle the more friction from the face of the blade is in contact as it makes a shallower cut.
Joseph-Ignace and Johann Reichhart would be so proud in your -continuation- confirmation of their work in the important liberate-head-from-body scientific research field. There's at least a Nobel Prize awaiting you. (Probably even of the Ig kind). Yours Truly Devoted Queen of Scots Mary Stuart
Research how Japanese katana blades were sharpened differently than European sword blades. At a zoomed in cross section, the katana had a convex shape which allowed the blade to “push” material away from the cutting edge. The European blade’s cross section had a concave shape which caused more friction as it passed through material. This was the key to the sharpness of the katana, and it was why one swing could cut a man in half.
The reason the blade with its center removed did worse than the blade with grooves carved into it is due to the blade having more give in the actual cutting edge resulting in needing more force to push the blade through. The blade with grooves carved into it still retained its structural integrity while the grooves themselves reduced over all surface contact thus reducing drag on the blade. This is in fact a phenomenon that is utilized in some high end kitchen knives, but usually more for keeping stuff from clinging to the blade than for making the knife cut better.
Just a thought, I think the mats are soaked in water normaly. That would change the properties of the material a bit. (less bouncy and more packed together, I think) Maybe you try that out too?^^ Also it is just satisfying to watch stuff get guillotined :D
My reasoning for the sharper angles generally working with lesse force is due to the resulting direction of the reaction force. As the blade gets steeper, the normal reaction to the cutting edge becomes more horizontal. Since you primarily measure vertical force, this should mean a smaller portion keeps getting measured every time the cutting angle gets steeper. This does make me wonder if a gentler, steeper curve would make that one curved blade work better. Guess theres more guillotine shenanigans to be had
![เป็นไปได้ไหม - WanMai [Performance Video]](http://i.ytimg.com/vi/Eh5hItD4Mr0/mqdefault.jpg)
The shot starting at 15:32 hits me right in the feels. Wonderful ending to this epic adventure and I'm very happy that I was part of this. Thanks and well done!
Yeah, crazy good times! Thank you too
i subscribed after that
I'm French and seeing the notification for this I instantly knew I was obligated to watch this
wild
I’m sorry, I hope you get better (you are French)
This is a joke By the way, love yourself!
They need to do a "best strategy to invade another country" to bring out the British people
Chad comment!
French and spaniards come in as close seconds in colonizing.@@crusader3108
I just love that you bought a guitar for the school and destroyed the old one. I like your way of thinking
thanks :)
Same. I hate seing new, functioning things getting destroyed
Agreed. I subscribed because of the classy touch.
honestly seeing the state of that guitar made me sad, im glad it got to go out in a really cool way AND the high school got a new one out of it, i feel bad for the poor sops who had to learn using that thing
There’s a dark humor in how nothing you really tested beat what was already in use, while they couldn’t optimize the design using high speed cameras, there was no shortage of aristocrats to iterate the design on.
Despite what so many people on the internet would have you believe, medieval humans were extremely clever and intelligent. They knew exactly what they were doing in most instances.
@@Runefrag They weren't any stupider, they just had a smaller knowledge base to work with. We have a bigger one now, but most people don't bother using it.
We have an excess of aristocrats these days too, maybe we should be using the older methods.
@@veiledAutonym you mean like having them denied life due to the pre-existing condition of a bullet wound like the UHC guy?
They also knew how blades work. It's not rocket science, it's blade smiting, they had experience.
The design is very human
lol
very easy to use
Robespierre be like
The result is usually something bad
omg icon twins
Bambu Lab really out here sponsoring a video about the optimization of a guillotine. 👏 👏 👏
They want to be on the right side of history with this one.
Based
As a musician and amateur classical guitarist myself, usually seeing instruments destroyed (even cheap or broke ones) is somewhat distressing, but I found it to be satisfying in this instance! I think in large because of the efforts you made to positively replace that guitar, and also because the guillotine cut was simply very nice compared to just smashing an instrument.
EDIT: Also the fact that you honored the instrument with a final performance. Very cinematic and fitting!
the bit at the end with the guitar is peak cinema to me. using it to play one last solo and then playing the recording over its own destruction. the little bow at the start. the respect you show for this hand-crafted object, even while destroying it for fun for a youtube video, is really nice to see
:)
This feels very topical. Like knowledge that's going to be good to know in a few years. Would that more content creators gave us such a gift. Vive la révolution!
"In a few years" 👀👀👀
Ah yes the armchair revolutionary
@@Xedlord Everyone says that until the United healthcare ceo gets his mind blown in broad daylight 😊
Not really relevant anymore but tatami mats are usually cut wet because a) it's a closer simulation and provides a more consistent cut and b) it doesn't run the risk of damaging the blade as much.
Note that cutting a wet tatami mat cleanly is easier than cutting one dry because it doesn't dissipate the force in random directions as much.
Very much this.
Mad respect for deliberately finding a beat up, end of life guitar and donating the new one.
Destroying things for clicks is truly a rot on society.
ur a rot on society
Health insurance execs in the US are the ones who disliked this video
2 minutes into the video. Thats how little I had to scroll to find this legendary comment.
Imagine living in the olden days and coming home to say, "Honey, I got the tickets to the new public execution."
Yes, another billionair who wanted to scape from earth 😂
I don’t think you needed tickets
And your kids come out bouncing all excited going, "Yay! Beheading! Beheading! Wooo!"
There was a huge void in entertainment for peasants. If they didn't have to work, they didn't have much else to do. Theater was catered to upper-class folks who can afford to pay for it.
They need to bring em back
Thumbs up for donating a new guitar to the school in exchange for their janky one you sacrificed. I'm really enjoying this series.
thanks :)
Timely and relevant information for those seeking to get the most out of their health insurance benefits. 👍
btw tatami mats are supposed to be wet beforehand to properly simulate human flesh, the dry tatami will have much more resistance than actual human flesh.
The sharper bevel is probably performing worse on the meat because it pushes it less apart, causing the meat to stick to the blade more easily. Probably also the same reason why meat cleavers are thicker, a thin blade or highly sharp bevel angle would more likely result in sticking.
An astute observation!
With a single sided bevel you'd ideally be cutting with the bevel vertical and the flat side of the blade facing away from the sausage. As the cut is being made, the blade has to go in between the fixed sausage and the slice being cut.
If the flat side of the blade is up against the immobile sausage it just gets pressed into that and the friction just builds up. If the flat side is against the slice being cut, it's much easier to push that out of the way and with only the bevel contacting the sausage friction can't build up as much.
The reason why meat cleavers are thick, heavy blades is much more simple. The 30 degree bevel has more supporting material behind the edge, so it doesn't dull as easily as a sharper bevel. The mass is just there so the cleaver has more momentum to cut through bone easily. You don't use a meat cleaver to make precision cuts.
As opposed to a filleting knife, which is flexible and has a very sharp bevel, because you don't want it to cut bone, but rather cut the meat off the bone. So it's light and thin for agility and precision.
hmm.. I believe most of the meat cutting in a butcher shop is done with very thin blades and that the cleaver is there mostly for the bones, but I could be wrong! Interesting theory
@KnowArt It was just a quick thought that cleavers, being thicker and splitting the meat further out, would have less issue with sticking or friction.
But, friction would probably be more an issue with thick slabs of meat. A thin slab is more about overcoming the initial resistance of the meat against cutting, where a sharper thinner knife would better suffice.
Also yeah, I take back on friction being the reason for meat cleavers being thick. I can imagine it might be a small benefit though.
@@KnowArt The thin blades are likely using draw cuts on the meat, while the cleavers use more of a chopping motion similar to your guillotine
15:10 i love this approach to sourcing props for a video, and it still produced great footage :D
:)
As a French, we are overdue an upgrade for future....... strikes.
May I suggest: Rocket boosters (miniature ofc)
Civil service is a thankless business. Best to invest a little time and energy into research and optimization beforehand to avoid troublesome hangi..... hangups.. down the road.
Last time, I had recommended a curved blade like a saber or an axe, but I didn't take in to account something: an axe has a relatively short edge to focus its force in to a small area, and a saber draws across the target rather than push straight down. Thanks for trying it!
My pleasure! :)
1) Considering how our civ is and how it develops such devices may see flamboyant comeback
2) Way you got guitar to the test is highly honourable and appreciated
Im in the USA & like where this is going😊
Some guy testing guillotine designs on the internets was what I needed to help me face the day.
I really enjoyed the entire video but especially the end. The music, the solution to being wasteful, and that final cut was pure cinema
thanks!
The French really liked this.
As a french, I confirm
This excites me so much, because as a teen, the design of guillotine blades bothered me, and I thought a curved blade would work much more nicely. Good to know someone else cares enough to test it out!
Great timing with this one
I am so happy about how you sourced your guitar to chop in half. Normally when I see guitars get destroyed it hurts my soul a little bit, but this time, I have no bad feelings about it at all. 👍
I swear everywhere I go I see their machines, Bambu Lab has really become popular recently
I was trying to cut "rubber tiles" last year - yes, the ones used in gyms and sport-halls. I used the ones from Hornbach, 50 mm thick, and had the unenviable task of making a tight seal around the rounded periphery of a rectangular trampoline. Tried various cutting-tools. The one that worked best was a bread-knife. But it was not about the knife. The least painful operation where I used my other hand to bend the "waste" rubber away from the piece I was trying to keep. The stretch made that the cut was helped along, and more importantly, that the two resulting pieces of rubber did not pinch the knife, in the form of a pair of excellent brake-shoes.
..what I'm saying is - any geometry that "spreads-apart" the separated pieces, with minimal surface contact area is likely to have the least energetic cut and/or least forceful cut.
1st, love the video! So fun. 2nd, the reason the groved blade provided better results is because it still had weight while having less friction. The blade with the center cut out has low friction, but a lot less weight, requiring more force to be applied. The groved blade is actually the best happy medium between the options. Hope this helps!
thanks! I don't think that's correct. The scale just measures how much force is applied to the sausage. The weight of the blade shouldn't matter. They all move at the same exactly speed on the small scale model because they don't fall, they are driven
@@KnowArt should be easy to test by just testing the same blade a few times while adding a large amount of extra weight
@@Tharronis the only thing here applying load to the scale is the friction between the blade and the sausage and the initial piercing resistance of the skin. you could literally stack yo mumma (sorry! i had to) on the blade and with it being held up by the gantry and driven down it would not make a lick of difference.
The next anti-bourgeoisie revolution is gonna have the best guillotines 😂
they'll be 'uuuge and people will come up to you with tears in their eyes saying, this is the most beautiful guillotine they've ever saw...
2:21 you have to also consider you weren't sharpening it with a pinning tool. So easy was getting duller. Just like sickles and scythes you have to keep them sharpened to determine the correct minimum height. Also how much blade is extending away from the carriage/sled matters to as they to stop around that point
The 15° blade problem is not related to the sharpening or more cutting forces. I assume the left-hand sensors of the balance scale are more loaded than the right-hand ones because of the attack angle of the forces. The displayed load is wrongly calculated. The smaller the blade angle, the more you should see this effect, probably. The setup to remedy to that is not trivial...
hm.. not sure about that. I tested the scale extensively with angled and off center loading and it seemed alright. But theoretically possible! thanks
Putting this video in my back pocket for the looming revolution. 🇺🇸
Billionaires want this video taken down.
Respect for taking advice into account and refining your approach, getting real results this time.
*@Know Art* 15:05 Very good 😃👍
Also, nice that you shared it's final tune with us :)
This video is so perfectly timed. I was really mad about the owner of the place i work at and guillotines were on my mind. Thanks!
I do really appreciate this video, and it's really humbling to know just how much people in the 1700s knew what they were doing. I hope this knowledge comes in handy to many people soon 👀
That camera joke was so funny LOL
I loved the video. 1 because I didn’t know there were different types other than the 45 degree, and 2, your English accent is very captivating and pulls me in. Haha great work guys.
Loved that you swapped guitars, that's awesome!
I like how he had the foresight to know people wouldn't be happy seeing a guitar used and found a clever solution that still allowed him to execute a guitar 😂
this video gonna become really useful in the next 4 years
Wow - I love that you bought a new guitar and traded your local school for their worst one. So much better than destroying something nice! Everyone wins!
we are gonna need this research soon 👀
I feel somewhat concerned that youtube saw my raging leftiness and decided to recommend me a video testing guillotines lol I am glad they didf though, great video and I like the point you made about the ethics of destroying things for entertainment.
May the CEOs of the world see this important Dutch research
3:11 This is why the blades were slanted.
Dat boek was zo zielig! Dat deed me bijna fysiek pijn gewoon!
[That poor book! It nearly caused me physical pain!]
Portuguese synonyms from the thriftstore
What about a potential 60° blade, making it even pointier?
That could be better because it approximates a slicing motion more closely
Thanks for making this improved test. It's nice to see youtuber take in criticism and improve on the idea. Great video! We all learned very useful tips for the near future!
thanks!
I know exactly why youtube recommended me this...
Elon musk been real quiet since this one dropped
Here is why the 45 angle blade works the best: if you think of the forces involved. If you try cutting with a kitchen knife straight down on like a sausage or bread, it will cut poorly, but if you actually cut with the knife, ergo, move it sideways, it will cut much better.
By angling the blade 45 degrees, you create the sideways blade motion that is needed to actually cut with the blade. If you would have a 45 degree rail instead, so the blade falls in a 45 degree angle, then the flat/straight blade would work better.
Max force is a good indicator maybe but what you really care about is the work, force integral over distance for the whole cut. Lower work means the blade is more efficient
The distance height is the energy available. Work is the change of energy. A blade requiring minimal work to cut will require minimal height
well, all the footage is in the video, so you can work it out if you want...! I'd love to hear it
Oh its proper printing! Thanks yt for this recommendation.
Microserrations are actually pretty easy to make! Anything from a scythe sharpening stone to a cheap grocery store grade knife sharpener will turn a perfectly smooth edge into a miniature saw. Especially the knife sharpeners that have rough stones instead of carbide inserts. Though I don't think they'd help all that much.
Very impressed with how you did the guitar. Huge kudos.
Theres sum reassuring about knowing you guys are dutch, my homeland is in good hands as we pursue guilletine innovation, truly the only science that matters
Wicked timing on this video dude
Excellent, relevant video for the times.
A very relevant tutorial these days
I agree with the friction. Try a groove behind the cutting surface to break the seal / let air in?
Which ones are covered under my American Healthcare company? For revolutionary purposes.
I love Bambu. Obviously it’s their low end and is a sponsor so they are getting advertising but they did still send a printer and they are still somehow 2x better than anything at the price.
I’m honestly amazed that since Bambo emerged there still haven’t been many or even any companies that have matched them.
Wow you can change nozels without tools? That’s actually really cool!
The P1S needs you to disassemble it, unplug a bunch of cables, remove like 10 screws and then put new thermal paste on. It wasn’t very easy…
Their support also goes over the top with how much they do to help
In my understanding of cutting mechanics, a cut is only made when the blade slides lengthwise along it’s edge. A good example of this is the Mordhau, where you grab a sword by the blade and biff someone with the handle.
This might explain why the 45 deg blade was best, as it’s profile ensures the leading edge always slides along the cross section of the ‘neck’, whereas the pointed/flat blades didn’t.
Anyways, great vid! Look forward to seeing more from you
Really excellent work on all parts of this investigation. Thank you!
:)
I really appreciate the guitar explanation, very cool.
great job liberating that guitar from that high school
The timing of this is insane. Lets put it to good use.
I know from chefs knifes that the blade geomerty will make a a better knife even if it was sharpened by the same person & Jig same steel..
the blade geometry makes a differences depending on what you are cutting.
this was very interesting to watch, many thanks
getting ready for the state of the world I see.
Excellent! I'll be taking notes, probably using it soon😊
The west needs these more than ever today.
Might i suggest further extensive testing say, in Washington DC?
imagine watching someone build a guillotine in their backyard
Good timing
Theory for why the hole blade was worse: the grooves continue all the way down the cutting edge where the most friction is compared to the hole which is just in the center
Holy shit this is a really big step for this channel
Absolutely love that you listened to your commentors and did the test again with the much needed changes.
I am a knife designer for WTG, so I work with knives on a daily basis. The design of a guillotine blade has always intrigued me to a morbidly fascinating amount.
The 45° angle is best for cutting, simply because less blade surface is in contact with the medium at one time. The edge is cutting, the medium is pushed away from the blade mass and subsequently it makes for a smoother cleaner cut. In retrospect, it's moving the material away from the blade.
However for its intended purposes (and clearly history has proven to us it works as is and extremely effectively) I've always been intrigued by a "pointed" blade. The dual edge so to speak.
A few downsides are the tip would become duller the more it's used. Especially with impacting bone constantly. Plus the added effect of more surface area contacting the medium would slow the blade down as well.
However that being said, for its intended purposes the tip would indeed impact the spine first and severe the spinal cord. Theoretically speaking I do wonder from a lethality standpoint would it be the more effective killing machine? Speaking purely on speculation due to it by nature being the most effective execution device ever made. Still interesting nonetheless.
I know budget is a factor however I would love to see a more fleshed out and better designed frame for this. Perhaps even take notes from the more modern designs where a crank and pulley was used to push the blade against leaf springs for added speed. This design was popularized by a certain dictator in world history, it could utilize a much shorter drop thanks to the additional speed of the leaf spring propulsion.
Once again excellent video!
thanks for the elaborate comment! I don't think I'll make another version anytime soon, but thanks for the tips nonetheless
I was so confused cos I was sure I’d seen this video before but thanks for clearing that up at the start😂
This is sweet! You booking appointments yet?
The single edge blades allow the part to peel away from the blade , reducing friction. Angling the cutting edge allows slicing rather than sheering action.
I never thought about different blades. Awesome!
Bruh getting us ready for the day we eat the rich
Thank you for getting them a new guitar.
I suggest wood glueing the guitar back together and restringing it to see what it sounds like
My theory on the pointed blade and why it failed as bad as it did is because the sausage held together with tension from both sides as the blade pushes it to the left and right. The 45-degree blade on the other hand avoids the tensile strength as it "peals" the sausage from one side to the other.
The 45-degree angle also provides a cutting action compared to the flat blade, however it is a bell curve, because the greater the angle the more friction from the face of the blade is in contact as it makes a shallower cut.
Joseph-Ignace and Johann Reichhart would be so proud in your -continuation- confirmation of their work in the important liberate-head-from-body scientific research field. There's at least a Nobel Prize awaiting you. (Probably even of the Ig kind).
Yours Truly Devoted Queen of Scots
Mary Stuart
lol
bambu lab a friend of the people
Subscribed because you took the time and effort to help your community by buying them a new guitar. You are a good one. Keep it up!
:)
Great look at the mechanics of the guillotine. God bless
thanks for the information that helps me a lott :D
Fun! I always knew the 45 degree blade was the best, as they proved it over many decades all over the world...
Research how Japanese katana blades were sharpened differently than European sword blades. At a zoomed in cross section, the katana had a convex shape which allowed the blade to “push” material away from the cutting edge. The European blade’s cross section had a concave shape which caused more friction as it passed through material. This was the key to the sharpness of the katana, and it was why one swing could cut a man in half.
The reason the blade with its center removed did worse than the blade with grooves carved into it is due to the blade having more give in the actual cutting edge resulting in needing more force to push the blade through. The blade with grooves carved into it still retained its structural integrity while the grooves themselves reduced over all surface contact thus reducing drag on the blade. This is in fact a phenomenon that is utilized in some high end kitchen knives, but usually more for keeping stuff from clinging to the blade than for making the knife cut better.
Just a thought, I think the mats are soaked in water normaly. That would change the properties of the material a bit. (less bouncy and more packed together, I think) Maybe you try that out too?^^ Also it is just satisfying to watch stuff get guillotined :D
My reasoning for the sharper angles generally working with lesse force is due to the resulting direction of the reaction force. As the blade gets steeper, the normal reaction to the cutting edge becomes more horizontal. Since you primarily measure vertical force, this should mean a smaller portion keeps getting measured every time the cutting angle gets steeper. This does make me wonder if a gentler, steeper curve would make that one curved blade work better. Guess theres more guillotine shenanigans to be had