BESS?

Do you own a BESS tester?

  • Yes, Home version

  • Yes, Professional version

  • Yes, Industrial version

  • No, I don't need/want one

  • No, but I do want one

Results are only viewable after voting.
I always test new knives at 5 or more spots along the edge. I think it is interesting to see how good or bad factory edges actually are, since I see lots of complaints here. Some of them are excellent. Some are awful. I posted some results recently in another thread.

I also use the clips for quick tests while I am sharpening. Especially when I am sharpening a knife for somebody else to use, I aim for an average BESS score between 200 and 150. Sharper than that, people are likely to cut themselves.
 
Having one certainly improved my sharpening. The biggest lesson is don't overdo the finishing touches, anything more than just enough and my scores go up. It also taught me that stones past the 80 micron are only good for polishing the bevel on most steels. 80 micron and a strop are good for sub 100 gram results.
 
When I got my BESS tester I was immediately let down by my own edges. But it helped me improve tremendously, especially with burr removal. Still working on improving my freehand technique, it's something I feel I may never truly master in my lifetime. It's "easy" to get a knife serviceable sharp with solid fundamental knowledge and understanding of the process, but thanks to the BESS tester I've found it's MUCH more difficult to get a knife "next level" sharp (under 100 BESS).

I've learned I can sharpen a knife into the 150-200 BESS range very easily, but getting at or below 100 has been seemingly impossible at times. FWIW I think a knife that scores 150 BESS is plenty sharp for any actual use.

Don't buy a BESS tester if you're not prepared to obsess over trying to get the perfect apex!
 
Strauss95 said:
When I got my BESS tester I was immediately let down by my own edges. But it helped me improve tremendously, especially with burr removal. Still working on improving my freehand technique, it's something I feel I may never truly master in my lifetime. It's "easy" to get a knife serviceable sharp with solid fundamental knowledge and understanding of the process, but thanks to the BESS tester I've found it's MUCH more difficult to get a knife "next level" sharp (under 100 BESS).

I've learned I can sharpen a knife into the 150-200 BESS range very easily, but getting at or below 100 has been seemingly impossible at times. FWIW I think a knife that scores 150 BESS is plenty sharp for any actual use.

Don't buy a BESS tester if you're not prepared to obsess over trying to get the perfect apex!
Click to expand...

: )

I'm very unhappy if I see scores above 69.

Ya, a score in the hundreds is a good cutting edge.
 
I already owned a very accurate/precise 0.1g scale for espresso, so I just purchased the $35 "Aluminum Test Fixture" and a "Test Media Canister". This has worked out well for me.
 
Strauss95 said:
When I got my BESS tester I was immediately let down by my own edges. But it helped me improve tremendously, especially with burr removal. Still working on improving my freehand technique, it's something I feel I may never truly master in my lifetime. It's "easy" to get a knife serviceable sharp with solid fundamental knowledge and understanding of the process, but thanks to the BESS tester I've found it's MUCH more difficult to get a knife "next level" sharp (under 100 BESS).

I've learned I can sharpen a knife into the 150-200 BESS range very easily, but getting at or below 100 has been seemingly impossible at times. FWIW I think a knife that scores 150 BESS is plenty sharp for any actual use.

Don't buy a BESS tester if you're not prepared to obsess over trying to get the perfect apex!
Click to expand...
I'd go as far as to say if you get a BESS tester a microscope is a must have to really see what is going on with the edge. A sub hundred dollar one with WiFi or USB gives a pretty good view of the edge.
 
Strauss95 said:
When I got my BESS tester I was immediately let down by my own edges. But it helped me improve tremendously, especially with burr removal. Still working on improving my freehand technique, it's something I feel I may never truly master in my lifetime. It's "easy" to get a knife serviceable sharp with solid fundamental knowledge and understanding of the process, but thanks to the BESS tester I've found it's MUCH more difficult to get a knife "next level" sharp (under 100 BESS).

I've learned I can sharpen a knife into the 150-200 BESS range very easily, but getting at or below 100 has been seemingly impossible at times. FWIW I think a knife that scores 150 BESS is plenty sharp for any actual use.
Click to expand...
Yes, BESS 150 is good for most practical purposes.

I have the opposite problem using a Work Sharp Ken Onion to sharpen knives for friends and family. It is too easy to get BESS scores under 100 and then people cut themselves. So I try not to go much under 150.
 
Another Shepherd said:
Yes, BESS 150 is good for most practical purposes.

I have the opposite problem using a Work Sharp Ken Onion to sharpen knives for friends and family. It is too easy to get BESS scores under 100 and then people cut themselves. So I try not to go much under 150.
Click to expand...

i've never heard someone approach sharpening that way...if someone cuts themselves on a sharpened edge, they need to handle it more carefully and/or seek better training on that tool. just my 2 cents
 
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