The Polished Edge
The Polished Edge
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The Polished Edge X MyBurger Lab
Chilling out with friends, meeting new people, sharpening knives, eating burgers. That's gotta be the highlight of the month!
Amazing time as always at MyBurger Lab! Great folks, great food and a great time!
#burgersandfries #ThePolishedEdge #myburgerlaboug #foodnation #kniferepair #ToolsOfTheTrade #knifesharpeningspecialist #mobilesharpeningservice #KL #kualalumpur #asahpisau #asahgunting
Переглядів: 120

Відео

Living the dream job! - Nomadic Knife Sharpener
Переглядів 205Рік тому
A nice bonus of the job is I get to explore and see different parts of the city. Ended the day with an on-site service call to a beautiful part of town. #knifesharpeningservice #thepolishededge #malaysianmobilesharpener #knifenut #knifesharpening #acuciator #fatboy #asahpisau #asahgunting #tajam #sharp #sharpenrightorsharpentwice
On-Site Service To Your Doorstep | Mobile Knife Sharpening
Переглядів 139Рік тому
Got another call for on-site service. I gotta say, this kinda work is straight up enjoyable!
First Mobile Sharpening Call at the DC Restaurant by Michelin Star Chef Darren
Переглядів 310Рік тому
Wish I was a better videographer, but it appears I've used up all my mana on knife sharpening 🤣 It was an honor to officiate the sharp-mobile at such a prestigious restaurant, and all the equipment performed well. looking forward to more jobs on the move soon! And maybe a better camera set up huh...
Knife Revival - Saving a completely rusted knife
Переглядів 147Рік тому
Got this rusted up blade sent in with a heavy heart. did a complete refinish paired with a mirrored single bevel high edge. Process was rather repetitive, so I shortened some videos.
The Polished Edge X Fursan Blades Knife Collaboration
Переглядів 207Рік тому
I've always loved the idea of supporting local, but only if the quality can pass muster. Today, we are proud to announce that we are collaborating with Fursan Blades in delivering a Japanese designed Bunka knife, made in 2 sizes using steels that would out perform any knife in its price point, and all done locally of course. In Subang Jaya, to be precise. Sheikh Faris of Fursan Blades was one o...
Stanley Socket Wrench | Angry Unboxings
Переглядів 94Рік тому
Sometimes, unpackaging things can get frustrating. Too much tape, too much wrap. Well, too little sucks too I guess. 1st world problems...
Stock to Custom EDGE on Husqvarna Axe for Urban Knife Guy
Переглядів 260Рік тому
Want to get more out of your tool? Send it to us and we'll turn your zero into a hero! Most tool makers won't spend too much time on the edge, but don't worry, we get a kick out of doing it. Call us at 60168011621 to send your knives in and get them sharpened the proper way Watch some great reviews on Urban Knife Guy's YT channel@urbanknifeguy
Restoring A Malaysian Parang
Переглядів 8342 роки тому
Had this hunk of rust brought in with the hopes of reviving it. I think we did ok. The Polished Edge ThePolishedEdgeKnifeSharpeningService Woodworker - Mohd Faisal Ramli mohdfaisal.ramli
Drive Thru Knife Sharpening
Переглядів 3082 роки тому
4.25pm - Customer arrives, discuss suitable finish 4.35pm - Head up to the workshop 4.40pm - Start sharpening to regular plus 4.50pm - Disinfect wrapping knife up 4.55pm - Hand over the knife to the customer Yeah, all this while recording with narrations. I think I could bring my time down by a bit.
Knife Maintenance - How To Strop A Knife
Переглядів 1,3 тис.2 роки тому
Knife Maintenance - How To Strop A Knife
Kitchen knife sharpening test | 31st August 2021
Переглядів 2343 роки тому
Kitchen knife sharpening test | 31st August 2021
Leatherman 154CM mirror finish
Переглядів 3023 роки тому
Leatherman 154CM mirror finish
Ultimate Modified Japanese Slicer!
Переглядів 1093 роки тому
Ultimate Modified Japanese Slicer!
Mirror Edge Sharpness Test | QC for 30th August 2021
Переглядів 1513 роки тому
Mirror Edge Sharpness Test | QC for 30th August 2021
Knife sharpening QC | 29 August 2021
Переглядів 1243 роки тому
Knife sharpening QC | 29 August 2021
The real razor sharp | 57 BESS Masamoto Santoku
Переглядів 1613 роки тому
The real razor sharp | 57 BESS Masamoto Santoku
Tools of the trade, A chef and his knives
Переглядів 1083 роки тому
Tools of the trade, A chef and his knives
Kitchen Knife QC test | 25th August 2021
Переглядів 443 роки тому
Kitchen Knife QC test | 25th August 2021
Testing some pet shears after sharpening
Переглядів 623 роки тому
Testing some pet shears after sharpening
Tojiro Gyuto VG10 sharpened to 48 BESS
Переглядів 1123 роки тому
Tojiro Gyuto VG10 sharpened to 48 BESS
Kitchen knife sharpness test | 24 August 2021
Переглядів 793 роки тому
Kitchen knife sharpness test | 24 August 2021
Testing Freshly Serviced Kitchen Knives | 23 August 2021
Переглядів 313 роки тому
Testing Freshly Serviced Kitchen Knives | 23 August 2021
Sharpen ALL the kitchen knafs!!!
Переглядів 263 роки тому
Sharpen ALL the kitchen knafs!!!
Kitchen Tools Sharpening | 23 August 2021
Переглядів 313 роки тому
Kitchen Tools Sharpening | 23 August 2021
Deba & Yanagiba full chisel regular plus
Переглядів 633 роки тому
Deba & Yanagiba full chisel regular plus
Sunday Kitchen Knife Cut Test | 22 Aug 2021
Переглядів 1123 роки тому
Sunday Kitchen Knife Cut Test | 22 Aug 2021
Kitchen knife and tool sharpening | 21 Aug 2021
Переглядів 453 роки тому
Kitchen knife and tool sharpening | 21 Aug 2021
KAI kitchen knife sharpening
Переглядів 1743 роки тому
KAI kitchen knife sharpening
Kershaw Thermite Regular Plus
Переглядів 463 роки тому
Kershaw Thermite Regular Plus

КОМЕНТАРІ

  • @Alden99669
    @Alden99669 7 годин тому

    Worst video ever, background noise distracts completely.

  • @Mimi_polo
    @Mimi_polo 4 дні тому

    Nice work! Would you recommend oiling or seasoning the handle on the black series? I just bought one and don’t know if I should leave it raw

    • @The_Polished_Edge
      @The_Polished_Edge 4 дні тому

      thank you! i've come across many that are not oiled and they looked ok, that being said, these knives usually don't see much work. On their website it says they use maple, i'd suggest using some wood oil on it, the same ones you use for chopping boards. Whatever you do though, avoid oils that can go rancid

  • @ThanhUber-m3i
    @ThanhUber-m3i Місяць тому

    Torrey Spurs

  • @vasuhardeo1418
    @vasuhardeo1418 Місяць тому

    That would have taken some time for sure

  • @docsspot
    @docsspot Місяць тому

    Very nice work. One question, it is my understanding these knives run from 9-12 degrees, it looked like you were setting your cube at near 17, is there a reason for that? Also, what stones were you running to cut through mc66? My shun fujis are sg2 and at 63 64 rockwell, and my shapton glass have a hard time with that

    • @The_Polished_Edge
      @The_Polished_Edge Місяць тому

      thank you! What I usually do is locate the existing factory angle and drop it a little for that extra slice. Though, I do prefer a lower angle, but based on the condition of the knife, i reckon the customer might not be too careful with it, and hence kept it at what i'd assume to be a good middle ground between cutting capability and durability. I used naniwa/chosera and diamond bonded stones (finer grit). The lower naniwa grits have no problem cutting through the 66hrc, and being a Cr carbide steel, it'd have no issue with the carbides either, diamonds are much more crucial for high vanadium steels as V carbides tend to be harder than ceramic stones. Ultimately, all stones should have no issue cutting the steel matrix.

    • @docsspot
      @docsspot Місяць тому

      @@The_Polished_Edge got ya, bc you felt like the customer weren't maybe familiar with Japanese knives and how fragile they can be, you went with an angle that might hold up better. In my experience people will still struggle with edges like that, but maybe it will help your customer, you get in to 62 63 with an angle that fine, 9-12, even the cutting board can cause minute chips if not used properly with turning the blade while in the board

    • @The_Polished_Edge
      @The_Polished_Edge Місяць тому

      @@docsspot hahaha yeah, at the time of that video, it might not have been a concious decision, but today, when i do knives for the customer, i would ask if they were planning on being harsh, and if not, inform them to be careful with it.

  • @kianleechan5230
    @kianleechan5230 2 місяці тому

    How much is this shipped to Malaysia?

    • @The_Polished_Edge
      @The_Polished_Edge 2 місяці тому

      @@kianleechan5230 hi! It was so long ago I really can't remember, but they've also discontinued this model, not sure it can be acquired anymoee

  • @felixa9705
    @felixa9705 2 місяці тому

    What grit belt is this?

    • @The_Polished_Edge
      @The_Polished_Edge 2 місяці тому

      @@felixa9705 man that was a long time ago, I'd guess either 80 or 120 grit, it's what I'd start with now if faced with the same knife 😁

  • @RyanAA93
    @RyanAA93 2 місяці тому

    Very nice work.

  • @Barbodpiano0
    @Barbodpiano0 5 місяців тому

    Beautiful work❤

  • @docteejay
    @docteejay 6 місяців тому

    Great job, bro!

  • @scottnorvell2955
    @scottnorvell2955 6 місяців тому

    When I first saw the grind I thought exactly the same thing. It’s backwards! Then I noticed that the Mora Kansibol does exalt the same thing. And I do love that as a camp knife. Overall I do love my Armageddon but I think I’m happier with my Junglass or the Tahoma for a large survival knife design. I have them all and I think both the latter knives are better than the Armageddon. The main drawback of the Armageddon is that the handle really gets uncomfortable with hard use.

  • @alexbanks7115
    @alexbanks7115 7 місяців тому

    Thank you for the video I enjoyed it. I agree it would be a lesson in personal space as well as situational awareness if someone is working with dangerous equipment one needs to be aware and give space personal or otherwise.

  • @midnighthuntermidnightchaser
    @midnighthuntermidnightchaser 9 місяців тому

    Many thanks Mr.Loh for sharpening my knife ...

  • @robotic502
    @robotic502 9 місяців тому

    Just stumbled upon your channel and glad i did. .awesome channel! Keep it up.

  • @joncox9719
    @joncox9719 9 місяців тому

    You will NEVER catch me in the Jungle or any other Tropical HUMID environment! Give me the cool mountains, no bugs and no humidity! GREAT REVIEW! I have two of the Lionsteel T-6's and an M-7 and B-41, Love them! My T-5 will arrive in two weeks! Best knives for the money! Especially the T-6 in CPM-3V!

    • @The_Polished_Edge
      @The_Polished_Edge 9 місяців тому

      Can't blame you, it's sometimes pretty miserable 😂 I just got the T6, but in k490, it was the earlier batch. Haven't had a chance to head out and test it though

  • @danajoseph6705
    @danajoseph6705 9 місяців тому

    Great video. Why a 16° angle and not a 9° angle?

    • @The_Polished_Edge
      @The_Polished_Edge 9 місяців тому

      Thank you! I find the knives in this steel are really prone to chipping, and the blades already pretty thin, 16 DPS still slices really well without compromising too much on edge strength

    • @danajoseph6705
      @danajoseph6705 9 місяців тому

      @@The_Polished_Edge, if it's good enough for you, it's good enough for me. Got my first Miyabi three days ago, and have been worried that I wouldn't be able to hold a 9° angle when I needed to sharpen. Can definitely hold the 15 or 16.

    • @The_Polished_Edge
      @The_Polished_Edge 9 місяців тому

      @@danajoseph6705 my customer had no complaints and they do come back for the same treatment, so it must be working well for them. I did have another case on a different knife where, even at 15 DPS it wasn't cutting so we'll. It was an old blade that lost quite a bit of width, so I thinned the blade and the customer saw significant improvement in use.

  • @user-pm7pw1tl3t
    @user-pm7pw1tl3t 10 місяців тому

    "Hand sharpend"

  • @WeldmanJones-gj7dl
    @WeldmanJones-gj7dl 10 місяців тому

    The music in the background brings me back to my youth:)

  • @user-pm7pw1tl3t
    @user-pm7pw1tl3t 10 місяців тому

    Finger test is way to subjective soft skin, rough skin, wet skin, damp skin, working hands vs not ect.

  • @slynl83
    @slynl83 11 місяців тому

    1:09 epic pose!

  • @bigshot348
    @bigshot348 11 місяців тому

    If you are in TWD series I imagine you having a station next to the blacksmiths at the Hilltop🤣🤣🤣🤣. And survivors lining up to get they tools sharpened, then you be sippin a good cup o’ coffee and havin a nice burger at the end of the day🤣🤣🤣

    • @The_Polished_Edge
      @The_Polished_Edge 11 місяців тому

      Yeah and no more need for paper cutting tests 😂

  • @John-oz1do
    @John-oz1do 11 місяців тому

    he sharpen many of my blades. A true master!

  • @주뽕-z3i
    @주뽕-z3i 11 місяців тому

    Good good good knife

  • @radziramli2888
    @radziramli2888 Рік тому

    I love it

  • @raphlvlogs271
    @raphlvlogs271 Рік тому

    the widened flattened back can function as a form of structural support to the blade just like an I beam this was actually created on purpose on some historical single edged swords

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      I think i've seen some old swords with that kind of feature, i've also know people use fullers/blood grooves in blades to mimic the I beam effect and to reduce some weight, perhaps more essential for a longer blade that might have a bit too much flex and weight in it. though Parang's don't usually come with a flared flat top, at least not from the makers, a fuller in one might be pretty cool though.

  • @billmanning8806
    @billmanning8806 Рік тому

    "SiC belts." ..?.. Silicon Carbide?

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      Yessir 😊

    • @billmanning8806
      @billmanning8806 Рік тому

      Surprised you did not need something harder than SiC, say CBN or Diamond.@@The_Polished_Edge

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      ​@@billmanning8806yeah I'm pretty grateful really. SiC's might cost more than AlO, but it's a lot cheaper than CBN or diamonds.

    • @100BearPaw
      @100BearPaw 29 днів тому

      @@The_Polished_Edgewonder how ceramic would work on ceramic?

    • @The_Polished_Edge
      @The_Polished_Edge 29 днів тому

      @@100BearPaw sic is harder than the alo the knife is made in which allows it to be shaped. If you used alo belts, it wouldnt work, and I've tried 😭

  • @american1911
    @american1911 Рік тому

    Great video! What on the J.I.G.S system was making that rattle or clacking noise?

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      Thanks! It was the accudrive, the assembly of gears that lets you do micro adjustments. While it didn't affect sharpening, Jende sent me a replacement for it and it's rattle free now

  • @simplyrmc1281
    @simplyrmc1281 Рік тому

    Amazing work and service. Sharpened my knives to perfection. Thank you.

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      Thank you! I'm glad your knives are back into service again ☺️☺️☺️

  • @MTMILITIAMAN7.62
    @MTMILITIAMAN7.62 Рік тому

    Thank you for such a frank and thorough review. This is the only review on UA-cam right now that shows lateral stress on this blade. Everyone raves about this knife and does some cutting with it, nobody else does the lateral tip testing with it. I was intrigued about this knife but hesitant about the Niolox given that it is a tool steel and I associate tool steels with a tendency to be brittle. The refusal of everyone to apply real shock, lateral stress, and torsion on the blade seemed to confirm these suspicions to me until I found your review. Your explanation of the heat treat process keeping it tough and you being the one guy in the middle of the jungle with enough confidence in this tool to abuse it a little on camera makes me feel much better about picking one of these up.

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      Thanks! I generally like to know what my knives can hold up to in the event I need to push them to the limit. I've been trying to find time to test the new T6, which I'm 99.99% sure will hold up to even more abuse, but alas, spare time is a rare commodity these days

  • @Tursilyano-ds2hg
    @Tursilyano-ds2hg Рік тому

    Its better if the blade is not polish to mirror, a parang should be rough look

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      Aesthetically I do agree, and for chopping implements, a more refined edge has been known to provide better performance and edge longevity

    • @Tursilyano-ds2hg
      @Tursilyano-ds2hg Рік тому

      @@The_Polished_Edge really thats the first time i heard that

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      @@Tursilyano-ds2hg yep, with push cuts and chopping especially. Some experiments by myself and other knife sharpeners around the world have come to the same conclusion. With slicing and draw cut motions a slightly toothier edge would be better. Ultimately, the edge finishing type can be selected based on the task at hand.

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      @@Tursilyano-ds2hg ua-cam.com/video/YerlYlMpm4I/v-deo.html&ab_channel=MichaelChristy

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      @@Tursilyano-ds2hg ua-cam.com/video/GYgCVCXInSs/v-deo.html&ab_channel=Cedric%26AdaGearandOutdoors

  • @albeklik8055
    @albeklik8055 Рік тому

    What the heck is your problem

  • @CSari-po3ey
    @CSari-po3ey Рік тому

    Great job ❤

  • @andregreen8040
    @andregreen8040 Рік тому

    No doubt he’s cutting up all those newspapers to make “ alphabet “ soup. I can also see why he was wearing a respirator. BECAUSE THIS VIDEO STINKS Retitle your video to “ paper cuts” There was no knife sharpened involved. What a waste.

  • @scudonepercenter
    @scudonepercenter Рік тому

    Nice.

  • @bigshot348
    @bigshot348 Рік тому

    Mantapppppp broooooo

  • @einundsiebenziger5488
    @einundsiebenziger5488 Рік тому

    That sharpening stand seems to move around a lot while sharpening. Not very reassuring when operating sharp objects.

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      It's a massive improvement over how much the Edge Pro Apex moved, I used to slide from one end of the table to the other end 🤣 That being said this was many years back and there are newer systems that are rock solid, the Jende Jigs being my go to

  • @cosmoscience2092
    @cosmoscience2092 Рік тому

    So one thing about the udt, it’s not actually a true chisel grind. Both sides of the edge are actually beveled. So right or left handed will work the same

  • @alexch3269
    @alexch3269 Рік тому

    Купил себе такой! Лютый!

  • @rhugh02
    @rhugh02 Рік тому

    Great knife just picked one up. I'm not looking forward to having to try and sharpen it. The sheath is awesome. But I ordered a Kydex one so I don't jack up the beautiful leather. Grear review. A how to sharpen this knife video would be awesome. Thanks.

  • @pierpaolo0101
    @pierpaolo0101 Рік тому

    Wonderful Italian knife ❤

  • @darylldrexler7303
    @darylldrexler7303 Рік тому

    This lighter seems nice, but broke in about 1 week of pocket carry - furthermore, the company refused to help with parts or service, as I hadn't ordered it from their official distribution retailer in the US, who was completely sold out and has continued to be for over 6 months. Complete garbage, do not buy.

  • @illiyakuryakin3092
    @illiyakuryakin3092 Рік тому

    I enjoyed your video and just ordered the knife. But can you explain what “Mirror de guy” means?

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      Hi! Thank you. Probably referring to sharpening and refining the edge to a mirror

  • @bigshot348
    @bigshot348 Рік тому

    The high convex added with that beautiful polish makes this axe truly an axe should be. Great job ma mannnn

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      thank you! It was certainly fun to work on, and I was grinning ear to ear after it was done 😄

  • @urbanknifeguy
    @urbanknifeguy Рік тому

    Thanks for the awesome job in reprofiling the head! Looking forward to field testing it very soon!

  • @vladz377
    @vladz377 Рік тому

    Ужасный нож. Выкинутые деньги на ветер. Не знаю кто писал эти положительные отзывы,да он острый и прочный,но работать им не возвожно. Во первых он матовый и парадокс в том,что продукты наобород липнут так,что невозможно резать ничего,пришлось отпалировать. Эстетика ушла,прилипать перестал,но он не режит,а колит как топор просто,потому что он ужасно сведён к режушей кромке,слишком резкий перепад и из-за этого он просто рубит. А отличные отзывы,потому что они не от профессионалных поваров,а пару единственных от поваров и те проплаченные. В видео где режут этими ножами видно как они именно рубят. С ножами от YAXELL такого нету. Да ни с какими нету. Да этот острый,а толку,можно и топор наточить.

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      That's interesting. Most knives will have sticking, even those with granton edges. The only ones designed for no sticking are thicker single bevel blades like the deba or yanagiba. Polishing the sides of the blade should have little to no effect on how the cutting edge performs, unless whatever you're cutting touches the polished section, then perhaps there will be an effect. I'm keen to see the work you've done and the problems you've faced. Would you have a UA-cam video about it?

    • @vladz377
      @vladz377 Рік тому

      @@The_Polished_Edge I uploaded a photo collage to the UA-cam channel. Here the problem is in the thickness of the blade at the cutting edge. On miyabi 0.5mm on Yaxell 0.3mm When cutting, it does not cut, but colitises the product.

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      @@vladz377 you could try thinning the blade or just decreasing edge angle or both. I've sharpened both types of blades you mentioned and they both take on a good edge, miyabi's main difference is the steel they use. Colitising? I'm not quite sure what you mean by that. Wedging? I saw your video, perhaps a cutting demonstration of the issue would help

    • @vladz377
      @vladz377 Рік тому

      @@The_Polished_Edge Yes, you need to thin the blade on the miyabi. The sharpening angle is good there, 14 degrees per side. "Colitises" I mean splits like an ax

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      @@vladz377 ah yes, wedges, we're on the same page then. well, I hope you manage to make your miyabi a reliable user eventually. it's not a cheap knife, and it'd be a shame tostay dissatisfied with it.

  • @teguhwibisono8076
    @teguhwibisono8076 Рік тому

    Please inform 2kind of Grit sand belt did you use?

  • @tacticalcenter8658
    @tacticalcenter8658 Рік тому

    I avoid D2 and 440c at all costs. They look nice though.

    • @The_Polished_Edge
      @The_Polished_Edge Рік тому

      Thanks! Yeah it's not the most advanced steel available, but for an affordable workhorse daily user kitchen knife, sure beats 420j2 at 56 hrc. Ideally I'd have it in m390, but man the cost sure goes up quickly 😂

  • @slynl83
    @slynl83 Рік тому

    Wow! You weren't kidding when you told me these were super sharp!

  • @slynl83
    @slynl83 Рік тому

    Apasal so ganas?

  • @urbanknifeguy
    @urbanknifeguy Рік тому

    Angry indeed!