I like, I like! That was a good presentation on the importance of details, especially the ground edge which makes it work or leaves folks stumbling around wondering why their knife doesn't sharpen well.
Excellent explanation. You are one of the very few people that can do these thin grinds properly. All of my favorite folders have been reground in this manner. Have yet to get one .005" behind the secondary bevel however. Would love to try one for its slicing abilities.
Great illustration. Many people want to eyeball the angle of a bevel. Really hard to do unless you know the thickness behind the edge. Assuming the edge angle is the same on both sides, you can visualize it as an isosceles triangle with the base as the BTE measurement. And we all thought high school geometry wasn't going to be useful.
He’s pretty much saying take the edge down thinner before you micro bevel, edge will be thinner, micro bevel will be shorter, and everything being equal it will cut better...
Can you clarify what exactly you are saying makes the knife cut better? It almost sounds like youre saying that a differential BTE, almost chisel like, makes the knife cut better but then go on to say you plan to even out each side. So were you saying one BTE was better than the other?
Great grinding job BBB I know your busy between family - work - and working on blades, but when you get a chance can you please take a look at the questions I posted on your video, "SHARPEST STEEL | Damasteel Nitrobe 77", ref flattening stones for sharpening razors. You've shown more knowledge and provided more details about different types of stones than anyone else I've come across. If you can offer some advise ref my questions I'd greatly appreciate it. Or even if you know someone credible you can direct me to that will steer me in the right direction - I'd appreciate the help.. I'm pretty sure at this point I'm going to need more stones for doing what I want - to sharpen both razors and knives, w/o doing a lot of extra work between doing both. Thanks - Mr. Ed
The catch 22 of all this great info is many jackasses are going to request your time, skills, and tools to regrind their blades. I run into many used knives that have uneven edge angles so fixing that is where my focus usually sticks to when performance is inadequate.
you would calculate the bevel width into an equation. Thats not the focus here though. Don't get tunnel vision , I'm using this video to show what the difference in "Behind the Edge " looks like on a thin knife and how the edge bevel gets small and its not the spine, its physically the geometry behind the edge that is thinner that makes the knife cut better. It pretty fuckin straightforward but i'm getting tired of explaining it.
YES! YES! YESSSSSSSSSS!
Show em brother! That was fucking great. Perfect visual 👊👊👊
And that is why the force is stronger with you...Cheers!!!
The elite ...the the elite...Being The Elite
I like, I like! That was a good presentation on the importance of details, especially the ground edge which makes it work or leaves folks stumbling around wondering why their knife doesn't sharpen well.
Good explanation of where to measure BTE thickness.
Excellent explanation. You are one of the very few people that can do these thin grinds properly. All of my favorite folders have been reground in this manner. Have yet to get one .005" behind the secondary bevel however. Would love to try one for its slicing abilities.
Great illustration. Many people want to eyeball the angle of a bevel. Really hard to do unless you know the thickness behind the edge. Assuming the edge angle is the same on both sides, you can visualize it as an isosceles triangle with the base as the BTE measurement.
And we all thought high school geometry wasn't going to be useful.
GE 👏🏼 O 👏🏼 ME 👏🏼 TRY 👏🏼
PHENOMENAL WORK BROTHA!!!!
Thanks brother, I've been meaning to share this, it's not very obvious to the public.
He’s pretty much saying take the edge down thinner before you micro bevel, edge will be thinner, micro bevel will be shorter, and everything being equal it will cut better...
basically you don’t need a full flat grind or a thinner geometry, just make it 15 per side without a thick shoulder on the bevel!!
The Master at his Trade!!!
Simple geometry, good example!
Can you clarify what exactly you are saying makes the knife cut better? It almost sounds like youre saying that a differential BTE, almost chisel like, makes the knife cut better but then go on to say you plan to even out each side. So were you saying one BTE was better than the other?
so you measure it from shoulder to edge, i always thought you measure it from shoulder to shoulder
Trippy
Great grinding job BBB
I know your busy between family - work - and working on blades, but when you get a chance can you please take a look at the questions I posted on your video, "SHARPEST STEEL | Damasteel Nitrobe 77", ref flattening stones for sharpening razors. You've shown more knowledge and provided more details about different types of stones than anyone else I've come across. If you can offer some advise ref my questions I'd greatly appreciate it. Or even if you know someone credible you can direct me to that will steer me in the right direction - I'd appreciate the help..
I'm pretty sure at this point I'm going to need more stones for doing what I want - to sharpen both razors and knives, w/o doing a lot of extra work between doing both.
Thanks - Mr. Ed
Just get a 140 grit Atoma
You tell them brah!
The catch 22 of all this great info is many jackasses are going to request your time, skills, and tools to regrind their blades. I run into many used knives that have uneven edge angles so fixing that is where my focus usually sticks to when performance is inadequate.
yea they are called customers
Perfect example 👍
I see by your arm hair how you test your blade sharpness.....
how do you measure the TBE on one side of a knife?
you would calculate the bevel width into an equation.
Thats not the focus here though. Don't get tunnel vision , I'm using this video to show what the difference in "Behind the Edge " looks like on a thin knife and how the edge bevel gets small and its not the spine, its physically the geometry behind the edge that is thinner that makes the knife cut better. It pretty fuckin straightforward but i'm getting tired of explaining it.
Big Brown Bear thanks, no im not at all, this video is extremely informative, thanks!$
Is that maybe why when I maintain the same angle during sharpening, one bevel ends up much wider than the other?
No
You just cut the corner faster to make a burr on the second side cause there is less corner to cut to make the burr on the second side
Probably removing more material from one bevel then the other.
Why is 80/20 bevels more difficult to grind than 50/50? I'm not saying you're wrong but I never got that impression.
It's not
is there a name for that grind ?
your rubbing off on the knife community lots are discussing this ,just not on the fine degree you set. thanks