Feats of sharpness

Ut_ron
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Location: Ogden Utah

Re: Feats of sharpness

Post by Ut_ron » Mon Mar 27, 2017 9:03 pm

Jeff that's how I have cut myself several times. It is just my nature to try and catch something I am dropping. Must learn to not drop sharp knifes.

Carter
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Re: Feats of sharpness

Post by Carter » Thu Mar 30, 2017 9:51 pm

This is a quick video I made for a customer...the blade is a 210mm gyuto in 52100. Sorry didn't have any fruit to destroy in the shop...newspaper had to suffice.


milkbaby
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Re: Feats of sharpness

Post by milkbaby » Sat Apr 01, 2017 6:43 pm

A mini-chef (160ish mm western profile) I just finished making. First time I tried this only because I finally remembered to save an empty paper towel roll! :D




Now I'm waiting for somebody to donate a few unopened water bottles... hehehe

Edited to add: I use a very simple and cheap progression to put the sharp edge on my knives. I do a freehand zero grind when I make the knife, then it gets freehand sharpening on DMT XC diamond plate, Naniwa superstone 400, King combo 1000/6000, then strop on color newsprint ad. I think the first time I ever sharpened a knife on waterstones was maybe seven months ago, and I don't do it very often, so anybody can learn to do it themselves!

If a CKTG customer gets a sharp knife, it's conceivable that they could get along fine for a very long time with only an inexpensive combo stone like the King 800/6000 if they kept up with thinning often enough.

milkbaby
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Re: Feats of sharpness

Post by milkbaby » Sat Apr 22, 2017 11:24 am

This thread is quiet but I'm still having fun making silly videos... :)



I had chipped some of the edge on this knife cutting melons and other stuff on bamboo and plastic boards, so it was honed a few passes each side on an Idahone ceramic rod then stropped on newspaper laid on my kitchen counter about ten to fifteen times per side. Original edge formation was my usual: bevels zero ground on belt sander 400 grit belt, sharpening progression of DMT XC, Naniwa superstone 400, King combo 1000/6000.

Chefspence
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Re: Feats of sharpness

Post by Chefspence » Sun Apr 23, 2017 11:26 am

I'm still reading it! I love videos. That looks like the one you made no too long ago eh? Pretty nice dude. I think that's the cleanest I've seen a bottle cut without both parts going flying. Good job

Bensbites
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Re: Feats of sharpness

Post by Bensbites » Fri Apr 28, 2017 11:22 pm



This was too much fun with slow mo video. Poor cabbage...

I just needed to fit the cabbage in the fridge.

me2_1115
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Re: Feats of sharpness

Post by me2_1115 » Sun Apr 30, 2017 2:13 pm

Nice thread. I have a couple I'll throw in, though they won't get me any credit, as they are not knives sold on the site.

https://www.youtube.com/watch?v=LmdoD0Hevro

Old Hickory Slicer/Carving knife on rolled wrapping paper.

https://www.youtube.com/watch?v=2P4ZCawMN8c

Home made rescue knife (rescued from my friends back yard) cutting a grape.

https://www.youtube.com/watch?v=8IvoHXBmuVk

RADA Cutlery from the local flea market cutting a grape.

Klotf
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Re: Feats of sharpness

Post by Klotf » Sun Apr 30, 2017 2:21 pm

me2_1115 wrote:
Sun Apr 30, 2017 2:13 pm
Nice thread. I have a couple I'll throw in, though they won't get me any credit, as they are not knives sold on the site.

https://www.youtube.com/watch?v=LmdoD0Hevro

Old Hickory Slicer/Carving knife on rolled wrapping paper.

https://www.youtube.com/watch?v=2P4ZCawMN8c

Home made rescue knife (rescued from my friends back yard) cutting a grape.

https://www.youtube.com/watch?v=8IvoHXBmuVk

RADA Cutlery from the local flea market cutting a grape.
That last one is impressive, I don't think I have seen grape being push cut like that before

me2_1115
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Re: Feats of sharpness

Post by me2_1115 » Sun Apr 30, 2017 4:50 pm

Thanks. That was a heavily used and reground knife. I ended up donating it to the church kitchen where my wife works. I'd dropped the primary grind down to 3 degrees per side and added a 7 dps edge bevel and 10 dps microbevel. It wasn't that thin in the video, though the edge angles were close, but it's original hollow grind was long gone and a new convex primary grind added. That was my experimental knife for sharpening for several years. That's the one I measured blade width loss through a lot of sharpening and found it takes a lot of sharpening to make a noticeable difference. With care, even raising a burr, it was only 0.0005" of width per sharpening.

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ChefKnivesToGo
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Re: Feats of sharpness

Post by ChefKnivesToGo » Mon May 08, 2017 6:09 pm

ChefKnivesToGo wrote:
Tue Mar 14, 2017 1:39 pm
jason wrote:
Tue Mar 14, 2017 2:34 am
Moritaka AS Gyuto 240mm vs Tomato

Hi Jason, I'll buy this one. Thanks!
Just write me a note in the comments box when you check out and I'll refund you for it.
Mark Richmond
Co-Owner www.chefknivestogo.com
Founded in 2002

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ChefKnivesToGo
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Re: Feats of sharpness

Post by ChefKnivesToGo » Mon May 08, 2017 6:11 pm

This is what I'm looking for.

Mark Richmond
Co-Owner www.chefknivestogo.com
Founded in 2002

timos
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Re: Feats of sharpness

Post by timos » Tue May 09, 2017 10:23 am

Those Rehandle Goko's are really sharp, I think Mark sharpened them actually. I will try to get a nice video of one of those.
“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--shunryu suzuki
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jason
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Re: Feats of sharpness

Post by jason » Tue May 09, 2017 10:35 am

ChefKnivesToGo wrote:
Mon May 08, 2017 6:09 pm
ChefKnivesToGo wrote:
Tue Mar 14, 2017 1:39 pm
jason wrote:
Tue Mar 14, 2017 2:34 am
Moritaka AS Gyuto 240mm vs Tomato

Hi Jason, I'll buy this one. Thanks!
Just write me a note in the comments box when you check out and I'll refund you for it.
Thanks Mark!

cjmeik
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Re: Feats of sharpness

Post by cjmeik » Tue Aug 08, 2017 3:13 pm

Definitely not a CKTG knife but this was my first razor edge off my new Kalamazoo 1x42 belt sander. Who knows how long the edge will last but it was fun seeing a knife that cheap handle a grape like that!


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