I carry a Ontario rat 2 for work and a benchmade 556 when I'm not working. both sharpened at 20(ish) degrees per side, polished up to 1000grit and stroped on a lansky system my parents got me for my 15th birthday last year. both will easily shave hair but don't chip or roll
I just found your channel. Where have I been looking to have missed it for all this time. I have a very similar approach to knives, it's about the cutting edge. If a knife has the very best metal or is the most beautiful thing out there it's still just a collector toy if it does not allow and keep a really good cutting edge. I have nothing against the folks that collect knives because of how they look or how they feel in the hand, but I am not one of those, although those factors do have a place - they are not major points of concern. I have watched several of your video's now, I think my day is going to melt away as I binge watch your channel.
Looks good. Nice finish on the mirror edge. The smooth mirror edge versus the saw edge has been a topic of discussion for a long time. I think the saw edge will cut longer, but the mirror edge cuts are more precise. it reminds me of a medical scalpel.
I love 15 per side, without a microbevel, polished to 1500 FEPA on my Haidu bench stones. However i found that most "super steels" get very chippy at that angle (at least for my EDC needs) so i use 17.5 instead, that seems to work fine. Any higher than that, i feel like knives start to cut like axes, it's sad, that so many makers use 20+ angles per side...
i'm glad you're representing for the thicker edge bevels. i went 17 and saw how thick the bevel was and felt like a failure because the edges are so thin stock but still supposedly 15
I do the same thing with my edges. Crazy shallow convex with a flat grind. Super slicer and good strength. If I'm worried about longevity i finish with a microbevel at 20-25 degrees.
Great video! I've tried this in the past with a few of my knives. It turns them into a totally different cutting experience, compared to factory angles. The edge doesn't bind up as bad on cardboard if you have a nice thin back bevel.
I have one of my PM2s at a pretty laid back angle and it definitely cuts like mad - I had never experienced with any edge angle under 15 degrees until that PM2. I might start going more shallow on my other knives.
Just bought a custom made puukko in m390 with a flat rhombic grind and micro bevel,it came sharp but not shaving sharp I have a set of king waterstones in 800.1200 and 6000 grits no matter how long I try I can't get a decent edge on it and i'm getting really pissed with it!!!
Randal Flagg that happens to me when I try an 8k water stone. it takes some practice on those with smaller knives. at least for me it does. it's tough to feel when you've gone a little to steep and actually dulling the edge. on hard surfaces like my dmt stones it's a whole lot easier.
Do yr' know why I keep watching every video of yours brother, I love that you use your knives. I have seen videos of collectors pulling knives from a case and they bang on about what a great knife each one is' and have never really used them.
My everyday carry is a XM-18 3.5 Spearpoint in s35vn. it is sharpened to 42° inclusive with a 52°micro bevel. that produces an edge that can slice cardboard moderately well and is very durable and easy to maintain. I have never had anything like chips or edge rolls. most of the knives I have carried have been between 30° inclusive anything 38° inclusive. they have been great slicers but some knives in certain steels required more maintenance.
Just recently bought a spyderco mantra, and I reckon the edge angle is about 22 degrees. The primary grind is VERY thin though, and I love how it cuts. I might thin it out a little, but there's not much need, and if I go too far the M4 could chip out. On one of the blades, on my multiblade traditionals, I like to go super thin, and strop it at a normal angle, creating a tiny microbevel. Good to have one scalpel blade, and one user, in the same knife.
Do you haven any experience with German 4116 Kruppsteel? I sharpen my knives with the guidet Lansky-System and "mirrorpolish" them on an old leatherbelt with some stroppaste. on my ZT 0562 i have a 17 degre angle i guess. Cutts relatively good, i got some mini chips in it. Btw nice video, as always
Great video! Honestly, I just lay my knife down so the primary bevel is flat, and go for it. I generally thin things out over time with each subsequent sharpening, and don't really do more then two or so super light passes for a micro bevel.
I first noticed that on my Ka-Bar U.S.M.C. I started higher from the higher portion if the blood grove, A gentleman on Blase Forum turned me in to that (Carney) But Thank You too.
All your theories about polished edges are correct, they just perform better. Smokeeater908 made a great series of test videos showing how they both bite better (even in a tomato) and hold an edge better.
Have you tried the protech TR4 autos? 154cm but man for some reason they are so freakin sclicey and take an incredibly sticky edge and hold it well!!! I actually used an auto folder to process 2 deer start to finish lol because it just cuts so damn well compared to many of my other knives!
i got my endura in zdp down to 10 degree, mirror polished with a micro bevel! looks fantastic and slices, shaves with no effort. no micro chipping due to the micro bevel.
No need to put the angle lower than 15 compromising the edge, for about same gain in cutting performance its enough to smooth out the transition between the edge bevel and rest of the blade.. you know.. that spot you can catch with the nail.. where edge meets the unsharpened part of the blade. Neroknives made a nice video on the subject.
I typically go to 18dps on the wicked edge for my Edc knives down to .25 mu on the strops and occasionally put a 20dps micro. What is you wicked edge progression for your mirror polish? I use all wicked edge diamond and ceamics, the 5, 3.5, 1, .5, and .25 on the strops. Any input would be great and woul love to converse with you off UA-cam. Be well brother.
Have you tried pulling down the 154cm? For me, I can drop the angle down to 14-15. I'm doing that with the Mel pardue designed 550hg. It's my work knife. I think it works for that particular knife because of the heat treatment. I didn't get as good of a result with the 707 sequel because of the heat treat, I think.
hey I'm new subscriber seen your knife collection and I was just wondering theirs a few knives I liked and was curious were you got them like the spiderco knives I tryed to look for the military green ones cought my eye and when I went looking to buy could not find anywhere if you could tell me where you got them be big help I thank you for making your videos their awesome and if you can make more knife collection videos be awesome as well because you got alot of nice ones I use to collect but I sold bunch of mine they were ones I bought at vinder mall but ya know I'm older I can start back up again
Hi great vid, just wondering What about my cpm s110v can I sharpen it on a fine stone and with a microbevel and then strop with normal strop double sided green and black and it will still turn toothy ? I do like to strop my blades every morning before work I normally carry vg10 Delica , but recently purchased the military S30V and Manix s110 and just don’t know how to maintain / sharpen and if I can still strop every morning and sharpen on a 1000 /3000 grits stone for both of these steels thanks , Zac
Sharpening is a joy all its own. Since I learned to sharpen and then got a KME system I go from 100grit to 1500 grit on my blades. My new S35VN knives are pretty overbuilt and thick. One came to me at like 25* each side. It cut but didnt glide thru the cut like I love. I took the dge down to 19* but wonder if 15 or even 17 is safe for the edge. Do you have experience with this steel at those angles?
+sharpfrumentarii Nice, that was based on a very few maybe even one extremely loud person who stole a bunch of money,, then ran off like a ghost! Glad to hear it went well, 11 is thin though. I BET IT CUTS LIKE CRAZY!!!!
+Michael Sable 12-15 for most super steels, 10-12 is really low and will have a fat bevel most find ugly. Hard to say without know the knife, steel and heat treat. Thanks for commenting
John, What do you recc for a thick over built steel like S35vn? The knife came to me new at 23* each side. That blew my mind. I went down to 20* on my KME sharpener with diamond stones to 1500 grit then strop with 4 micron paste. If I hear you right you do not think my steel is a good candidate for 17 or 18* each side? I know S30 will chip at crazy angles but the new S35VN is supposed to stop that chipping tendency. Its a pleasure to talk with you sir. Bill
I'm looking for a pocket knife around 40 to 60$ and want a spyderco just want to get your opinion on what the best one would be for that price. I use my knife to open boxes stuff like that and for hunting and fishing
If you catch a sale or a great deal the delica would be under $60 otherwise the byrd raven 2 made my spyderco will have CTS-BD1 tool steel and is around $44 on Amazon with prime shipping.
Warner's Workshop An obtuse angle can actually reduce your edge retention since it needs more force to make the cut and that puts more pressure on the apex which is under a micron thick(no matter the angle). Personally I prefer thin ground knives(5 to 15 thou) with a 15 DPS than a thicker ground knife with a low angle. I have an Elmax parse with a Krein regrind to 5 thou and I put it through just about everything short of batoning and it holds up fine.
Bullshit. You have the knife knowledge of a cat. Edge retention has been studied in the lab for decades, and what you're spouting is pure, complete, unfettered bullshit.
+SolosKnifeReviews i closed my books for awhile on scales. Carbon fiber is some scary stuff to work with (health wise). Plus i really don't like any other scale material lol. Thanks for the sub!
+k gendron i used green compound, but finer compounds exist, i think it goes white, green, then red in terms of course to fine. either way i used green and stropped it like 30 times both sides, my positron is a lightsaber now
k gendron yea because the softer steels will react better to the jump from ceramic to superfine, but for tougher steels i think the progression is necessary for the compound to have any effect, i'd have to try it to be sure though.
Function over form always... That said my outdoor knives and my edc are 25 degrees my skinning and field dressing knives are 17. However I quit buying super expensive knives years ago. The price vs functionality conundrum. I just can't justify a 200 dollar knife when it doesn't give much more performance than a 50 dollar blade. Just me. I'm pragmatic...
Reducing the TBE (Thickness Behind the Edge) should be next progression towards ultimate cutting performance enhancement. Reducing the secondary angle (as you are doing "laying it back") reduces the angle of attack potential when cutting, but progressing to reducing TBE is a better performance enhancement overall. Regards,
GravityRoller Well said. A knife ground to 10 thou with a 15 DPS will cut much better than a 20 thou with a 12 DPS. My Elmax parse is at 5 thou and it's a lightsaber and I chopped, rough cut wood with it and it held up fine.
The way to get the most out of your knife is to leave the "super" steels to the collectors. All of them have serious drawbacks for day in, day out use knives.
I carry a Ontario rat 2 for work and a benchmade 556 when I'm not working. both sharpened at 20(ish) degrees per side, polished up to 1000grit and stroped on a lansky system my parents got me for my 15th birthday last year. both will easily shave hair but don't chip or roll
I just watched this series and I’d love to hear a 10 years later where are you now.
Very good video. I'm liking the "laid back" edges as well although I'm not going lower than around 17 or 18.
I really enjoy your topics you choose for your videos man. Also love the background, keep up the unique vids man!
I just found your channel. Where have I been looking to have missed it for all this time. I have a very similar approach to knives, it's about the cutting edge. If a knife has the very best metal or is the most beautiful thing out there it's still just a collector toy if it does not allow and keep a really good cutting edge.
I have nothing against the folks that collect knives because of how they look or how they feel in the hand, but I am not one of those, although those factors do have a place - they are not major points of concern.
I have watched several of your video's now, I think my day is going to melt away as I binge watch your channel.
Why didn't I think of that, You young man just taught a older man something. That made a whole lot of sence. Thanx a Google.
Looks good. Nice finish on the mirror edge. The smooth mirror edge versus the saw edge has been a topic of discussion for a long time. I think the saw edge will cut longer, but the mirror edge cuts are more precise. it reminds me of a medical scalpel.
I love 15 per side, without a microbevel, polished to 1500 FEPA on my Haidu bench stones. However i found that most "super steels" get very chippy at that angle (at least for my EDC needs) so i use 17.5 instead, that seems to work fine. Any higher than that, i feel like knives start to cut like axes, it's sad, that so many makers use 20+ angles per side...
i'm glad you're representing for the thicker edge bevels. i went 17 and saw how thick the bevel was and felt like a failure because the edges are so thin stock but still supposedly 15
I took an ELMAX ZT to 18 degrees. I am going to start going more shallow on my Super Steels. I am new and using a KME system.
Please do a video on freehand sharpening focusing on various tips of knives, I have a lot of trouble with tips
I do the same thing with my edges. Crazy shallow convex with a flat grind. Super slicer and good strength. If I'm worried about longevity i finish with a microbevel at 20-25 degrees.
Bought a Wicked Edge the first year it was released, very happy with it. I have developed my own technique with it, I would like to see yours.
Great video! I've tried this in the past with a few of my knives. It turns them into a totally different cutting experience, compared to factory angles. The edge doesn't bind up as bad on cardboard if you have a nice thin back bevel.
I have one of my PM2s at a pretty laid back angle and it definitely cuts like mad - I had never experienced with any edge angle under 15 degrees until that PM2. I might start going more shallow on my other knives.
I have a manix 2 in s110 laid laid so far it's basically a full flat scandi. I don't pry open paint cans with it, but it dry shaves comfortably
Just bought a custom made puukko in m390 with a flat rhombic grind and micro bevel,it came sharp but not shaving sharp I have a set of king waterstones in 800.1200 and 6000 grits no matter how long I try I can't get a decent edge on it and i'm getting really pissed with it!!!
Randal Flagg that happens to me when I try an 8k water stone. it takes some practice on those with smaller knives. at least for me it does. it's tough to feel when you've gone a little to steep and actually dulling the edge. on hard surfaces like my dmt stones it's a whole lot easier.
More videos please. You are my favorite UA-cam knife guy by far.
Do yr' know why I keep watching every video of yours brother, I love that you use your knives. I have seen videos of collectors pulling knives from a case and they bang on about what a great knife each one is' and have never really used them.
My everyday carry is a XM-18 3.5 Spearpoint in s35vn. it is sharpened to 42° inclusive with a 52°micro bevel. that produces an edge that can slice cardboard moderately well and is very durable and easy to maintain. I have never had anything like chips or edge rolls. most of the knives I have carried have been between 30° inclusive anything 38° inclusive. they have been great slicers but some knives in certain steels required more maintenance.
Just recently bought a spyderco mantra, and I reckon the edge angle is about 22 degrees.
The primary grind is VERY thin though, and I love how it cuts.
I might thin it out a little, but there's not much need, and if I go too far the M4 could chip out.
On one of the blades, on my multiblade traditionals, I like to go super thin, and strop it at a normal angle, creating a tiny microbevel. Good to have one scalpel blade, and one user, in the same knife.
Do you haven any experience with German 4116 Kruppsteel? I sharpen my knives with the guidet Lansky-System and "mirrorpolish" them on an old leatherbelt with some stroppaste. on my ZT 0562 i have a 17 degre angle i guess. Cutts relatively good, i got some mini chips in it. Btw nice video, as always
Great video! Honestly, I just lay my knife down so the primary bevel is flat, and go for it. I generally thin things out over time with each subsequent sharpening, and don't really do more then two or so super light passes for a micro bevel.
Gotta love a good laid back polished edge.
I first noticed that on my Ka-Bar U.S.M.C. I started higher from the higher portion if the blood grove, A gentleman on Blase Forum turned me in to that (Carney) But Thank You too.
All your theories about polished edges are correct, they just perform better. Smokeeater908 made a great series of test videos showing how they both bite better (even in a tomato) and hold an edge better.
Have you tried the protech TR4 autos? 154cm but man for some reason they are so freakin sclicey and take an incredibly sticky edge and hold it well!!! I actually used an auto folder to process 2 deer start to finish lol because it just cuts so damn well compared to many of my other knives!
What would you do on Spyderco Cruwear? It's almost time to knock off my factory edge.
i got my endura in zdp down to 10 degree, mirror polished with a micro bevel! looks fantastic and slices, shaves with no effort. no micro chipping due to the micro bevel.
Form follows function and this dude's edges reflect it. He understands performance
No need to put the angle lower than 15 compromising the edge, for about same gain in cutting performance its enough to smooth out the transition between the edge bevel and rest of the blade.. you know.. that spot you can catch with the nail.. where edge meets the unsharpened part of the blade. Neroknives made a nice video on the subject.
I typically go to 18dps on the wicked edge for my Edc knives down to .25 mu on the strops and occasionally put a 20dps micro. What is you wicked edge progression for your mirror polish? I use all wicked edge diamond and ceamics, the 5, 3.5, 1, .5, and .25 on the strops. Any input would be great and woul love to converse with you off UA-cam. Be well brother.
👍's up and enjoyed. I my self would love to see some sharpening videos. Hope all have a blessed day.
Have you tried pulling down the 154cm? For me, I can drop the angle down to 14-15. I'm doing that with the Mel pardue designed 550hg. It's my work knife. I think it works for that particular knife because of the heat treatment. I didn't get as good of a result with the 707 sequel because of the heat treat, I think.
hey I'm new subscriber seen your knife collection and I was just wondering theirs a few knives I liked and was curious were you got them like the spiderco knives I tryed to look for the military green ones cought my eye and when I went looking to buy could not find anywhere if you could tell me where you got them be big help I thank you for making your videos their awesome and if you can make more knife collection videos be awesome as well because you got alot of nice ones I use to collect but I sold bunch of mine they were ones I bought at vinder mall but ya know I'm older I can start back up again
Hi great vid, just wondering What about my cpm s110v can I sharpen it on a fine stone and with a microbevel and then strop with normal strop double sided green and black and it will still turn toothy ? I do like to strop my blades every morning before work I normally carry vg10 Delica , but recently purchased the military S30V and Manix s110 and just don’t know how to maintain / sharpen and if I can still strop every morning and sharpen on a 1000 /3000 grits stone for both of these steels thanks , Zac
Sharpening is a joy all its own. Since I learned to sharpen and then got a KME system I go from 100grit to 1500 grit on my blades. My new S35VN knives are pretty overbuilt and thick. One came to me at like 25* each side. It cut but didnt glide thru the cut like I love. I took the dge down to 19* but wonder if 15 or even 17 is safe for the edge. Do you have experience with this steel at those angles?
Great looking knives man.
what you preferred system for reprofiling and sharpening
I've brought my ZT 0560 to 11 degrees. Ugly as can be but cuts very well.
+sharpfrumentarii Wow, 11? thats crazy, what's the steel? If the standard elmax, how's it holding up?
+SolosKnifeReviews Just the standard elmax. It holds up very well, one of the reasons I never bought into the badly heat treated or elmax is bad hype.
+sharpfrumentarii Nice, that was based on a very few maybe even one extremely loud person who stole a bunch of money,, then ran off like a ghost! Glad to hear it went well, 11 is thin though. I BET IT CUTS LIKE CRAZY!!!!
Have you tried sharpening on automobile windows edge?
I have a Strider WP in CPM20CV steel. Have you had any experience with this steel? If so, what do you think of it? Thanks
Some people, including me like the look of laid back edges
What is the grey dimpled axis-lock knife? Looks awesome! Are the handles titanium?
Zach R - think it’s a benchmade grip or mini grip with custom titanium scales
How far back will you go? 15 degrees? Is 13* the limit?
+Michael Sable 12-15 for most super steels, 10-12 is really low and will have a fat bevel most find ugly. Hard to say without know the knife, steel and heat treat. Thanks for commenting
John, What do you recc for a thick over built steel like S35vn? The knife came to me new at 23* each side. That blew my mind. I went down to 20* on my KME sharpener with diamond stones to 1500 grit then strop with 4 micron paste. If I hear you right you do not think my steel is a good candidate for 17 or 18* each side? I know S30 will chip at crazy angles but the new S35VN is supposed to stop that chipping tendency. Its a pleasure to talk with you sir. Bill
John Tedichwon Great. I have been wanting a 34* inclusive edge. Im at 19 now so it isnt a long trip. Thanks. Wish you made videos!
what do you think of a 0 ground edge ?....thanks
What beads do u like most?
20cv Dua on the way, BRKT elmax FW Fox River, S30V Kershaw Camber and a 440c Boker. Carry my Inkosi and Reate W1.
What bead brands do u like the most?
Are you putting a microbevel on your acute edges?
what do you mean lower layed back edge?
I'm looking for a pocket knife around 40 to 60$ and want a spyderco just want to get your opinion on what the best one would be for that price. I use my knife to open boxes stuff like that and for hunting and fishing
TheBuddyboy1997 I would say a delica.
If you catch a sale or a great deal the delica would be under $60 otherwise the byrd raven 2 made my spyderco will have CTS-BD1 tool steel and is around $44 on Amazon with prime shipping.
Could you do a edc video, please! Great video!
It's very difficult situation (Tony soprano voice)
Did u clip your Manix 2 (Xhp) lock spring? Or did it loosen up
What angles do you use on your traditional folding knives? Lowest I've been was 15 per side on spyderco endura FFG, cuts great!
I always go 15 degree with quality steels
Good video
I generally free-hand around 20-25 depending on the knife. I aim more for durability and edge retention than light-saberesque slicing ability.
Warner's Workshop An obtuse angle can actually reduce your edge retention since it needs more force to make the cut and that puts more pressure on the apex which is under a micron thick(no matter the angle). Personally I prefer thin ground knives(5 to 15 thou) with a 15 DPS than a thicker ground knife with a low angle. I have an Elmax parse with a Krein regrind to 5 thou and I put it through just about everything short of batoning and it holds up fine.
Bullshit. You have the knife knowledge of a cat. Edge retention has been studied in the lab for decades, and what you're spouting is pure, complete, unfettered bullshit.
another great video brother!
+RC BladeWorks Subbed, didn't know you was here! Thanks again brother, hope you've been well!
+SolosKnifeReviews i closed my books for awhile on scales. Carbon fiber is some scary stuff to work with (health wise). Plus i really don't like any other scale material lol. Thanks for the sub!
+RC BladeWorks I hear you for sure!!!
What do u use to get that high of a Polish on your s30v
+k gendron i used green compound, but finer compounds exist, i think it goes white, green, then red in terms of course to fine. either way i used green and stropped it like 30 times both sides, my positron is a lightsaber now
+ting280 cool thanks. I've been using the red and on knives with 420 hc I can make it shine but s30v could not get that nice mirror
k gendron yea because the softer steels will react better to the jump from ceramic to superfine, but for tougher steels i think the progression is necessary for the compound to have any effect, i'd have to try it to be sure though.
The hands remind me of Nick Shabazz
How's the CPM-154 working on your Strider?
Is it bad that I put a 25* on most of my blades
yea i put 15
Function over form always... That said my outdoor knives and my edc are 25 degrees my skinning and field dressing knives are 17. However I quit buying super expensive knives years ago. The price vs functionality conundrum. I just can't justify a 200 dollar knife when it doesn't give much more performance than a 50 dollar blade. Just me. I'm pragmatic...
I just want my knife so sharp, I am afraid to open it!
You like to touch the live blades.
Hey, are you still pimping knives? If so id really like to get in contact with you!
Big fan of your vids man!
6:17 So I guess I will tell my wife to stop twerking with my blade until I can give her a thicker edge. ;)
Reducing the TBE (Thickness Behind the Edge) should be next progression towards ultimate cutting performance enhancement. Reducing the secondary angle (as you are doing "laying it back") reduces the angle of attack potential when cutting, but progressing to reducing TBE is a better performance enhancement overall. Regards,
GravityRoller Well said. A knife ground to 10 thou with a 15 DPS will cut much better than a 20 thou with a 12 DPS. My Elmax parse is at 5 thou and it's a lightsaber and I chopped, rough cut wood with it and it held up fine.
Sharpen a Medford to 10
The way to get the most out of your knife is to leave the "super" steels to the collectors. All of them have serious drawbacks for day in, day out use knives.
The fuck is a “laid back” edge?
Keen.
12* and 18*
grrrrrr wrong video, sorry
More like 30