It makes perfect sense it can get that low as Shirogami is a pure carbon steel with no alloys, it doesn't hold an edge for the longest time, but it's easy to sharpen and takes a mean edge (as shown in the video) Now we need to see a Yanagiba (single bevel) tested, also in Shirogami (1 or 2) of course
@Dutch Bushcraft Knives When you get it really sharp, take your nail and run it along the edge on the hollow side, you will see the steel bend to your nail, it's that thin!
Awesome sharpness on that! I have the exact same stones but I rarely go over the 5k stone. My 12k stone has no real practical use, it's just for seeing how sharp I can go when I feel like.
It's always disappointing when I sharpen my kitchen knives and then I see my wife using them on our granite countertops 🙃 I'm still waiting for the DBK cutting board! Then she won't have any excuses 😉
Same here, cutting next to the cutting board en to top it off putting the knife in the dishwasher. There is only 1 punishment. That knife is hers now. Ik can buy a new dishwasher virgin knife😂
For most uses, a blade edge can't be too polished, but it can have too narrow of an angle, which makes the edge fragile whether it is polished sharp or not. I put an edge on an Opinel #8 that would "treetop" - which means it would cut the hair on my arm moving through the hair and not touching my skin at all. It would shave a hair down it's length, just like a feather stick. But after I used it for just a few minor tasks, it was no better than usual - no damage like this, just no longer hair-splitting sharp. Use the right edge for the job. Anyone else disappointed that they did not shave with the knife? I mean, that's what that edge would be good for, just like the razor.
Pretty fun stuff! My friend's mom hada a glass cutting board, abd as the son of a machinist I couldn't use it without the fingernails-on-a-chalkboard feeling
My previous joke comment aside, this a worthy video & is a great lesson/demonstration on diminishing returns, and why certain knives & edged weapons have different edge geometries. The primary usage is what should determine the edge. Cheers lads.
Wow that is crazy sharp! The only knife I've actually tried to get as sharp as possible was an Opinel that hit a score of 75. After testing it out on an apple the score was 140.. So glad I didn't try it on an egg! Of course the much softer steel wouldn't probably have chipped that bad, though. Great stuff as always from you guys, thanks!
@@TheBadger74 Usually I strop the carbone to around 100-120 (17-20'ish angle). That has never been a problem. I guess if you really wanted to push it, the angle might have to be more acute which could turn to a brittle edge. Also depends on usage. My opinels are mainly for food preparation, so the toughest battle they face might be the occasional raw potato.
I don't think the knife is technically too sharp, but I think the edge angle was too acute. Not sure if there is an agreed upon vernacular for this but I feel like it should be differentiated between the two
It's possible to sharpen any carbon steel low/mid 60s to match a razor. That's what straight razors actually are. when you do sharpness tests, you have to confirm that the blades are holding the edge - it's not so much sharpness as it is resisting deformation, too. For straight razors, we typically sharpen them with anything that will leave a defect free edge and then use linen and leather to condition the very tip so that the edge holds up despite the 16-18 degree bevel. Not that everyone does that - some people have lost the whole concept and go after a straight razor over and over with oxides, etc, and complain about the edge transience. Too, cutting as a razor isn't just about being as sharp as possible, it's about being between the sharpness of easily shaving hair, but not cutting the skin that's propped up on the back of a pore.
to match the plated finish look on a good razor blade (double edge), you'll need fine abrasives and no pressure deflecting an edge. If you're cutting a hair or wire in tension, it's not a representation of sharpening. The edge of a razor at 18 degrees is still going to cut a hair not in tension more easily simply because it doesn't wedge as much as a thicker edge.
I make my own strops using less than 1mm thick kangaroo leather on planes hardwood like oak, walnut, and poplar. There’s less chance of rounding the edge with the thin leather. Also the DBK stroppy stuff 4 micron is the 💣 bomb. It’s now my favourite stropping compound. I use it daily on my wood carving tools.
I never really considered how sharp is too sharp for an outdoor knife or even a kitchen knife. I am not very experienced at sharpening. My kitchen knife set is a set of Wusthof Classic Ikons. I rarely sharpen them but when I do, I use a diamond wheel. Thanks for helping to clear this up.
one tool for one job, you don't want razor sharp thin blades for outdoor, but you want them in the kitchen for cutting. i love my Hōchōs in the kitchen and my moras/hultafors in the wild.
I have to say that is sharper than I have been able to get one of my knives you did a fabulous job sharpening it! The lowest I have been able to get a knife was a 34 or a 44 with a knife in m42 HSS with an HRC of 67. You have now made it my goal to make that knife below a 30. Also, with hard knives that sharp and low of an angle they do become chippy.
You guys are great! Your true expertise is absolutely wrecking stuff. You made a razor edge then trashed it. Sharpening is a skill that’s difficult to acquire. Some of the harder steels makes it harder still. Love you guys! 😊
@@DamionJR4923 Sure, both are really good ! :D Outdoors55 as a sharpening maniac explains everything and shows some good close-up shots - and that's a plus. A good channel to check out if you're into sharpening (and knife making in general) and have some time to spare. ;)
Pretty awesome work guys! I’m actually surprised the really hard plain carbon steel didn’t chip out sooner actually. Razor blades like the one you tested hold up because they have alloys in them that increase toughness. They don’t have much wear resistance though because they are disposable. But they are hard tough and crack resistant. Perfect for cutting hair.
I must admit. I never had the patience to sharpen my knives this sharp. And as you proved sharpening the blade that much did weaken it. But I thank you for your painstaking effort and enjoyed every bit of this video.
Cool video! 😀 But i think there is a difference in slicing capability and sharpness. If a super thin high HRC knife gets to hit anything sturdy it is prone to chip. So if it comes to outdoors use i wouldn‘t recommend a certain „sharpness value“, i would rather say this: Don‘t go under 3,5mm spine thickness, keep the sharpening angle at 17 degrees or above and use a knife with an HRC between 56 to a maximum of 60. Then you can sharpen the knife till it will look completely even under the microscope, the sharpness quality can still be amazing! 😁 The reason that the kitchen knife and the razor cut so well through the wire is that they are both very thin, so extremely slicy. In my opinion this electronic testing device will be nice to test a kitchen knife with the downside that it can only test a very small part of the edge which is the thickness of the wire itself. So my testing goes as this: Kitchen knives: Phone book paper Folding knives: regular paper and phone book paper Outdoor and survival knives: regular paper Scandivex knives (e.g. Gunny Scandi): feather stick test and regular paper. If you read the whole comment: Amazing!! YOU are very sturdy! Here goes your reward! 🤩 Take this knife: 🔪
Even with miserable Mickey, the video entertains. I have one mora bushcraft that I sharpen with a field sharpener, but this video and your other videos tempt me to get into more premium knives and advanced sharpening as it looks like great way to kill off a rainy day. It turned baby Mickey's frown upside down. Thank you DBK.
Interesting you used the Derby Extras as a razor benchmark as their considered to be a mild blade. I use them myself shaving in a Merkur Futur Setting 4. They last quite a lot longer than sharper blades before they dull severely. I like them over sharper blades because they test how well I've done my preparation with the hot towel and cream. They better the prep the less the resistance cutting hair therefore longer lasting smooth close shave ☺️
I used to use perma sharp super but hard to get now with the war as they're made in russia. The Derby do ok but i only use them for around 3 shavings max. Than they can shave my balls for another 5 times hahaha
@@DutchBushcraftKnives If you find Gillette Nacets they'll last longer than Permas and Derby, (Russia made) but but prob not worth risking the crown 👑 jewels 😂
@@DutchBushcraftKnives try japanese Feather (also big fan of traditional shaving eith DE razors too! I suggest you to check out Luca Dinaro if you are interested)
I didnt expect 27. Well done. First the 400 grit and I thought "why?" Then the halfstrokes by hand... I was expecting the burr score and then a long way to 120
If im not mistaken ur using a Canon C70, the buffer problem comes from using to inferior SD cards, cards like Lexar , Sandisk etc have known issues with this, most people including myself go with Angelbird or the most high performing one, Sony Tough V90. I also see thats ur having the same problem as me with grabbing focus in low light situations, hence why i got rid of mine, sad to have that issue in such an amazing camera otherwise.
It's always raining over there...at least every time was there. Stainless or any decent corrosion resistant steel is a must-have in that place - as long as it can hold an edge - or build a new survival knife out of pure Tungsten Carbide... I tried it, and it works (Titanium is too soft).
If you do a Yanagi, when you get it really sharp, take your nail and run it along the edge on the hollow side, you will see the steel bend to your nail, it's that thin!
Everyone always gives me so much crap. For carrying so many different knives. It’s because I carry them for their specific purpose. There is no one perfect knife. There is the implement best suited/suited well enough but can also accomplish a couple other things. Or an overall utility. Then you have a beater. And then you have your food prep. Then you have your woodworking. And so on!
I did this once, it would cut a hanging hair and a few hours later I accidentally cut myself. The interesting thing is that I used that blade and it's still alright (despite being soft Victorinox SAK small blade), so I think it was not "too sharp", but the bevel angle and the hardening was not appropriate for cutting egg shells.
don't conflate acuteness of the bevel angle with sharpness at the edge. Unfortunately, "sharpness" will largely depend on the test media material and the test material geometry, and how the length scales of the media compares with the length scales of the bevel, thickness behind the edge, and the radius of curvature of the edge itself.
I like all the guys that use the Testing wire.... its easy to spot the guys who don't know.... But if they are consistent... then its a gauge for them i suppose... Nice vid!
What kind of a sheath would work the best with a razor sharp knife? If you had to carry this with you and for it to move around without rubbing it's edge off on the inside of the sheath
Great vid guys! Wow insanely sharp!! That took some effort and patience. Most chefs I've worked with use just sharp enough....but not too sharp. Butchers probably get the keenest edge and use a variety of knives throughout a day - but nowhere near that sharp.....and a lot of butcher knives are high HRC too. An interesting exercise for sure - well done, very entertaining.
Maaarteeen, just wanted to let you know that you remind me of a character in the movie Boogie Nights. No, not Mark Wahlberg but a guy playing a student in school that picks on the character Roller Girl. He looks back at her in class and says something to her under his breath while making specific gestures. You should check it out, it's a good movie.
Excellent video guys, insanely sharp but your bang on, too sharp is a thing. In the kitchen your right about glass chopping boards, even worse is when i see my knife being used to cut food on a dining plate!
DBK has made Thursday a much more interesting day than it use to be.
I agree
Fact.
I agree
Ten months later and somehow I watch this on a Thursday
Seeing you cut this phonebook paper standing with such ease made me shiver with pleasure!
This is crazy
It makes perfect sense it can get that low as Shirogami is a pure carbon steel with no alloys, it doesn't hold an edge for the longest time, but it's easy to sharpen and takes a mean edge (as shown in the video)
Now we need to see a Yanagiba (single bevel) tested, also in Shirogami (1 or 2) of course
@Dutch Bushcraft Knives When you get it really sharp, take your nail and run it along the edge on the hollow side, you will see the steel bend to your nail, it's that thin!
Awesome sharpness on that! I have the exact same stones but I rarely go over the 5k stone. My 12k stone has no real practical use, it's just for seeing how sharp I can go when I feel like.
same for me! on my outdoor knives I finish at 5k
Now you can tell murray carter you completed the challenge...he'd always say "I dare you to make a knife to thin" love those videos
It's always disappointing when I sharpen my kitchen knives and then I see my wife using them on our granite countertops 🙃
I'm still waiting for the DBK cutting board! Then she won't have any excuses 😉
Sounds like grounds for divorce to me! 😆
Same here, cutting next to the cutting board en to top it off putting the knife in the dishwasher. There is only 1 punishment. That knife is hers now. Ik can buy a new dishwasher virgin knife😂
For most uses, a blade edge can't be too polished, but it can have too narrow of an angle, which makes the edge fragile whether it is polished sharp or not. I put an edge on an Opinel #8 that would "treetop" - which means it would cut the hair on my arm moving through the hair and not touching my skin at all. It would shave a hair down it's length, just like a feather stick. But after I used it for just a few minor tasks, it was no better than usual - no damage like this, just no longer hair-splitting sharp. Use the right edge for the job. Anyone else disappointed that they did not shave with the knife? I mean, that's what that edge would be good for, just like the razor.
I feel I need to go and sharpen my kitchen knives now
Pretty fun stuff! My friend's mom hada a glass cutting board, abd as the son of a machinist I couldn't use it without the fingernails-on-a-chalkboard feeling
A glass cutting board? Makes as much sense as sand eye drops.
Another good video boys! I enjoyed the change up in format. Also, love and respect to Maarten’s mother, may she rest in peace.
Thanks a lot ♥️
My previous joke comment aside, this a worthy video & is a great lesson/demonstration on diminishing returns, and why certain knives & edged weapons have different edge geometries. The primary usage is what should determine the edge. Cheers lads.
Wow that is crazy sharp! The only knife I've actually tried to get as sharp as possible was an Opinel that hit a score of 75.
After testing it out on an apple the score was 140..
So glad I didn't try it on an egg! Of course the much softer steel wouldn't probably have chipped that bad, though.
Great stuff as always from you guys, thanks!
Was it a carbone or inox Opinel?
@@TheBadger74 Inox No8, with a Böker spanner strop and DMT 1 micron DiaSpray compound.
@@-Agis- Interesting... I've always used the carbone, I wonder if it would hold the edge better, or just become too brittle?
@@TheBadger74 Usually I strop the carbone to around 100-120 (17-20'ish angle). That has never been a problem.
I guess if you really wanted to push it, the angle might have to be more acute which could turn to a brittle edge.
Also depends on usage. My opinels are mainly for food preparation, so the toughest battle they face might be the occasional raw potato.
@@-Agis- lol! Great info, thanks. My Opinels tend to be beaters, for when I don't want to mess up my SAK blades! I will have to experiment...cheers
The cutting of the paper and grapes put a smile on my face. :D
"Not as thick as my Momma." That made me laugh.
When the hype man is also the talent. good job guys.
it is one of the best "recent" video you have made. thank you!
hi guys! Its the little kiddo with the guitar and after a years brake in knives im back in it!!!
I don't think the knife is technically too sharp, but I think the edge angle was too acute. Not sure if there is an agreed upon vernacular for this but I feel like it should be differentiated between the two
As an amateur knifemaker, I share these fella's excitement, awesome job mate
It's possible to sharpen any carbon steel low/mid 60s to match a razor.
That's what straight razors actually are.
when you do sharpness tests, you have to confirm that the blades are holding the edge - it's not so much sharpness as it is resisting deformation, too.
For straight razors, we typically sharpen them with anything that will leave a defect free edge and then use linen and leather to condition the very tip so that the edge holds up despite the 16-18 degree bevel.
Not that everyone does that - some people have lost the whole concept and go after a straight razor over and over with oxides, etc, and complain about the edge transience.
Too, cutting as a razor isn't just about being as sharp as possible, it's about being between the sharpness of easily shaving hair, but not cutting the skin that's propped up on the back of a pore.
to match the plated finish look on a good razor blade (double edge), you'll need fine abrasives and no pressure deflecting an edge.
If you're cutting a hair or wire in tension, it's not a representation of sharpening. The edge of a razor at 18 degrees is still going to cut a hair not in tension more easily simply because it doesn't wedge as much as a thicker edge.
I make my own strops using less than 1mm thick kangaroo leather on planes hardwood like oak, walnut, and poplar. There’s less chance of rounding the edge with the thin leather. Also the DBK stroppy stuff 4 micron is the 💣 bomb. It’s now my favourite stropping compound. I use it daily on my wood carving tools.
Glad to hear it!!! We're working on making a premium leather strop with Kangaroo leather on walnut 😁
I never really considered how sharp is too sharp for an outdoor knife or even a kitchen knife. I am not very experienced at sharpening. My kitchen knife set is a set of Wusthof Classic Ikons. I rarely sharpen them but when I do, I use a diamond wheel. Thanks for helping to clear this up.
one tool for one job, you don't want razor sharp thin blades for outdoor, but you want them in the kitchen for cutting. i love my Hōchōs in the kitchen and my moras/hultafors in the wild.
so you DO actually need to make the edge super thin to be super sharp. Amazing job gents!
I want to congratulate Mikkie for not saying “literally” throughout the entire video. 👏👏👏
Hahahah
I have to say that is sharper than I have been able to get one of my knives you did a fabulous job sharpening it! The lowest I have been able to get a knife was a 34 or a 44 with a knife in m42 HSS with an HRC of 67. You have now made it my goal to make that knife below a 30. Also, with hard knives that sharp and low of an angle they do become chippy.
Really great vid guys! And the "neeeeej " was the best! Greetings from Sweden👊🏻👍🏻🇸🇪🇺🇦
You guys are great! Your true expertise is absolutely wrecking stuff. You made a razor edge then trashed it. Sharpening is a skill that’s difficult to acquire. Some of the harder steels makes it harder still. Love you guys! 😊
That’s impressive free handing a knife that sharp
look at Outdoors55's channel, he can litterally split a hair ^^
@@zemad2 DBK has done that also
@@DamionJR4923 Sure, both are really good ! :D
Outdoors55 as a sharpening maniac explains everything and shows some good close-up shots - and that's a plus. A good channel to check out if you're into sharpening (and knife making in general) and have some time to spare. ;)
Free hand skills for days 💯 thats crazyy
8:51 “I DID IT!!“ “Boom“ “I DID IT!!“ “Boom“
Fantastic job! I’d say the angle of the edge has a lot to do with its brittleness too
You deserve 5 thumbs up for how long it took you bro.
A lot of effort went into that. Well done lads
Good episode guys! Thanks for asking Fallkniven for more cos and elmax because there is definitely room for more of both in my arsenal.
Oh lord... it's been so long since I've seen a dbk video
Great concept! Lots of people use the expression "razor sharp", but I have never seen anyone actually take this to the logical conclusion.
Pretty awesome work guys! I’m actually surprised the really hard plain carbon steel didn’t chip out sooner actually. Razor blades like the one you tested hold up because they have alloys in them that increase toughness. They don’t have much wear resistance though because they are disposable. But they are hard tough and crack resistant. Perfect for cutting hair.
My Favorite knife channel on TH-cam
You should do the scarf scene from the body guard. Is it even possible?
I agree totally. It's fun but is not for use.
But this video show for sure the sharpening ability of mikey
I must admit. I never had the patience to sharpen my knives this sharp. And as you proved sharpening the blade that much did weaken it. But I thank you for your painstaking effort and enjoyed every bit of this video.
Whenever someone says a knife is "razor sharp" I assume utility razor is the benchmark we're talking about.
Cool video! 😀
But i think there is a difference in slicing capability and sharpness.
If a super thin high HRC knife gets to hit anything sturdy it is prone to chip.
So if it comes to outdoors use i wouldn‘t recommend a certain „sharpness value“, i would rather say this:
Don‘t go under 3,5mm spine thickness, keep the sharpening angle at 17 degrees or above and use a knife with an HRC between 56 to a maximum of 60.
Then you can sharpen the knife till it will look completely even under the microscope, the sharpness quality can still be amazing! 😁
The reason that the kitchen knife and the razor cut so well through the wire is that they are both very thin, so extremely slicy.
In my opinion this electronic testing device will be nice to test a kitchen knife with the downside that it can only test a very small part of the edge which is the thickness of the wire itself.
So my testing goes as this:
Kitchen knives: Phone book paper
Folding knives: regular paper and phone book paper
Outdoor and survival knives: regular paper
Scandivex knives (e.g. Gunny Scandi): feather stick test and regular paper.
If you read the whole comment:
Amazing!! YOU are very sturdy!
Here goes your reward! 🤩 Take this knife: 🔪
thanks for the digital knife my friend haha
Thanks for filming and sharpening. 👍😁👍😁
Smiled when I saw you uploaded. Keep it up lads
Mickey looks like he been putting in work in the gym
Cool Video Bros! Just bought the casström fält knife so looking forward to use it out in the wild in your backyard :)
Very nice knife! Excellent for outdoors, camping etc. Enjoy and have a great day.
It makes me want to send you a few knives. Lol. Love Ken and Ryu just hanging out in the video. Big Street Fighter fan myself.
Even with miserable Mickey, the video entertains. I have one mora bushcraft that I sharpen with a field sharpener, but this video and your other videos tempt me to get into more premium knives and advanced sharpening as it looks like great way to kill off a rainy day. It turned baby Mickey's frown upside down. Thank you DBK.
This channel is the best channel 🙌
Hello boys, at it again I see. This was awesome. Dutch Bushcraft Knives matter.👍👍
God damn thats a cool looking crossbow.
Her: "He's probably out talking to other women right now"
Him: "oOoHhHhHhhh fIfty tWoOoOoOoooooo"
Good work! Very unexpected result ;)
I’m an OCD victim. I can NEVER get my knives SHARP enough.
Terrance n Philip made a sick af knife channel 💯
So cool démonstration. 😊
I actually laughed and cheered when 27g showed up on the scale too!
Love the designer beard marrten looking great peace and love from 1 leg UK England.PS Mikey b looks good too
hahah thanks a lot!
Thanks, guys, very cool video.
Interesting you used the Derby Extras as a razor benchmark as their considered to be a mild blade. I use them myself shaving in a Merkur Futur Setting 4. They last quite a lot longer than sharper blades before they dull severely. I like them over sharper blades because they test how well I've done my preparation with the hot towel and cream. They better the prep the less the resistance cutting hair therefore longer lasting smooth close shave ☺️
I used to use perma sharp super but hard to get now with the war as they're made in russia. The Derby do ok but i only use them for around 3 shavings max. Than they can shave my balls for another 5 times hahaha
@@DutchBushcraftKnives If you find Gillette Nacets they'll last longer than Permas and Derby, (Russia made) but but prob not worth risking the crown 👑 jewels 😂
@@DutchBushcraftKnives try japanese Feather (also big fan of traditional shaving eith DE razors too! I suggest you to check out Luca Dinaro if you are interested)
4? Man at 2.5 I already hurt myself too much.
I was very impressed from 8:40 to 9:04, keep up the great work.
I didnt expect 27. Well done.
First the 400 grit and I thought "why?"
Then the halfstrokes by hand...
I was expecting the burr score and then a long way to 120
DBK 🔥💯 glad to see ya killing it as always
Fun fact:
3:56 Micki B was playing with the black pieces and got mated in 4 moves
If im not mistaken ur using a Canon C70, the buffer problem comes from using to inferior SD cards, cards like Lexar , Sandisk etc have known issues with this, most people including myself go with Angelbird or the most high performing one, Sony Tough V90.
I also see thats ur having the same problem as me with grabbing focus in low light situations, hence why i got rid of mine, sad to have that issue in such an amazing camera otherwise.
@DutchBushcraftKnives_. a Russian link of destruction?
Good video boys. I enjoyed that.
It's always raining over there...at least every time was there. Stainless or any decent corrosion resistant steel is a must-have in that place - as long as it can hold an edge - or build a new survival knife out of pure Tungsten Carbide... I tried it, and it works (Titanium is too soft).
I want to know the brand of pants that Martin wears. They look super comfortable and great for outdoor use
Fun video as always, but I was seriously wondering if a knife that sharp was going to be useful. LOL!
Great job sharpening!
If you do a Yanagi, when you get it really sharp, take your nail and run it along the edge on the hollow side, you will see the steel bend to your nail, it's that thin!
I'd like to see an incredibly thin blade made of something like Z-Tuff. Wonder how that would hold up.
Everyone always gives me so much crap. For carrying so many different knives. It’s because I carry them for their specific purpose. There is no one perfect knife. There is the implement best suited/suited well enough but can also accomplish a couple other things. Or an overall utility. Then you have a beater. And then you have your food prep. Then you have your woodworking. And so on!
do an episode on angle of blade vs sharpness vs durability.
I needed this today
Boys, that was Impressive! Proost!🤜🤛
I did this once, it would cut a hanging hair and a few hours later I accidentally cut myself. The interesting thing is that I used that blade and it's still alright (despite being soft Victorinox SAK small blade), so I think it was not "too sharp", but the bevel angle and the hardening was not appropriate for cutting egg shells.
don't conflate acuteness of the bevel angle with sharpness at the edge. Unfortunately, "sharpness" will largely depend on the test media material and the test material geometry, and how the length scales of the media compares with the length scales of the bevel, thickness behind the edge, and the radius of curvature of the edge itself.
Time for a Sony gents, that autofocus was KILLIN ME
good vid though :D
I like all the guys that use the Testing wire.... its easy to spot the guys who don't know.... But if they are consistent... then its a gauge for them i suppose... Nice vid!
Amazing 😍 Lads keep up the good work 👍🥰🥰🥰
Dude I would love to win that TRC. Not as much as the DBK knife but that's a given.
i love how the dude whoever played chess last got scholar's mated 😭💀💀
Good thing you used a towel, so not all the dirty water will end up on the wooden table! Oh wait 🤣🔪
:D
Made me smile
Damn, they still had 3 payments on that egg
It's very sharp until the chickens get to it.
What kind of a sheath would work the best with a razor sharp knife? If you had to carry this with you and for it to move around without rubbing it's edge off on the inside of the sheath
-6 Grams! I had no idea you bois had a lightsaber!! How can we mere mortals order one? ;)
o7 DBK boys!!!!! you have my honest utter REEEEEEEEESPECT!!!!!!!!!!!!!!!!!!!!
Very educating……again 😉
However, I will keep my new F1x in Elmax hairsplitting sharp 👌🏻
Great Video!
Martin sounds like Arnold Swartsenegar, or how ever you spell his name, sometimes, like when he's doing pushups.
Happens with my Japanese paper steel knife too ,.
I was listening to the Wodan Boys on iTunes. one of the songs really reminded me of The Pixies. great song 👍
Great vid guys! Wow insanely sharp!! That took some effort and patience.
Most chefs I've worked with use just sharp enough....but not too sharp.
Butchers probably get the keenest edge and use a variety of knives throughout a day - but nowhere near that sharp.....and a lot of butcher knives are high HRC too.
An interesting exercise for sure - well done, very entertaining.
Maaarteeen, just wanted to let you know that you remind me of a character in the movie Boogie Nights. No, not Mark Wahlberg but a guy playing a student in school that picks on the character Roller Girl. He looks back at her in class and says something to her under his breath while making specific gestures. You should check it out, it's a good movie.
I sharp my EDC outdoor knives for 3000 final grit and then stroping. It is ideal, I think.
Excellent video guys, insanely sharp but your bang on, too sharp is a thing. In the kitchen your right about glass chopping boards, even worse is when i see my knife being used to cut food on a dining plate!