opinel edge tests, toothy vs polished 3 new edges under a microscope
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- i decided that we had better take a look at these fresh edges under a scope before we started doing any tests just to give you an idea of what they look like when they are fresh. caltoncutlery.com
I use Opinel paring knives in the kitchen. I put them on a water stone (s) every 6 months or so and use a porcelain rod in between for maintenance. I like the way it cuts better after using the rod. Now I think I know why. I tend to push the knife a little. So the teeth are helping me along vs a smooth edge. Now the white steel knives shirogami #2 like to do straight down push cuts. I hit em with a leather stropp every time I use them.
So the 325 diamond is really all I want for my Opinels.
Heck yeah this is exciting! We reach for a knife everyday in my house. I’m the nerd that buys and maintains them.
U said it absolutely exciting! Thank you Mr. Calton
Glad you enjoyed it!
Great info.
Like everything in life, you use the tool for the job, and every finish has a purpose and specialty.
As with serrations or straight edge, which is easily demonstrated by cutting a loaf of bread with a bread knife versus a chef's knife.
Thanks for taking the time to showcase the topic in an efficient and well demonstrated way.
Happy Holidays.
happy holidays to you and yours also!
Bread cuts pretty well with a good 320-400 grit stone, though!
I'm a knife nut and I'm watching this. This is dope
Good stuff. Seems like each edge has its pros and cons depending on how it is going to be used. It would also be interesting to see how different steels and heat treats respond to different edges. It seems like what works awesome on one knife can’t be achieved one another. That’s been my experience anyhow.
that would be a long series...... but would be fun!
@@joecalton1449 Yeah, that is what Cliff told me when I asked a similar question about finding the best edge angle to use for each steel. I think he told me it would take an estimated 50 km of cardboard (Cliff lived in Canada remember, so that is about 31 miles in Freedom Units) to do all the tests. Push cutting wood has better edge retention in general than slicing cardboard, and the push cutting tests were the ones I was waiting for.
I think Shawn Houston/Triple B/Big Brown Bear and Larrin Thomas/Knife Steel Nerds have done some work on edge retention with steel coupons, and have more work going to be released in 2022 if you like this kind of stuff Joe. I can't recall anyone doing this on video were they take the same knives and alter a varible either. Also kind of surprising someone hasn't done this yet, right? Nice work BTW!
i will check them out, thanks!
Great series
thanks!
Very insightful series! Thanks for the explanations and the great footage!
Glad you enjoyed it!
Yeah I haven't ever seen anybody duplicate this, but people compare so
Cardboard test. Sawing vs. Straight cutting.
Old and very interesting video but it might have helped a tad to lay a hair over the blade to give scale. I am very much a toothy edge guy ;
that would have been a good idea. maybe next time :}
Where's your girlfriend that Y let drive your vw ?