Completely Sharp

Im going off memory since I havent found.it yet. IIRC It was something like S1 or S2. It could also have been F1 or F2. I do remember it was something uncommon or unavailable here.
 
Thanks, me2!

Going by your recollections and my fading memory (with ever-present wild assumptions), it might be F2 as that's supposedly M2 without the high-heat requirements. Well, without all the moly, but still teeming with tungsten. Then again, S1 would have more shock resistance, so I'll curse my memory some more.
 
Added note - lately I've been trying to learn the Murray Carter "three finger sticky" method. In addition to any cutting test I always do this as I'm attempting to develop a catalog of feel. My thumb O meter is shot, every edge I whip up now feels dull to my thumb even if it can crosscut catalog paper and dry shave facial stubble. Even coarse edges off my 220 grit waterstone don't have a catchy feel to the old thumb, in fact they hardly feel different than edges off a 4000 grit stone. She's finally played out fellas. :sorrow:
 
I'm happy if I can push-cut printer paper (with my thick survival knives) I've personally got no need to have a knife sharper than that, if even that sharp. Not to say that I do not find hair whittling impressive...
 
darkpath5 said:
I'm happy if I can push-cut printer paper (with my thick survival knives) I've personally got no need to have a knife sharper than that, if even that sharp. Not to say that I do not find hair whittling impressive...
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I could certainly think of no good reason to sharpen a thick survival knife beyond that point.:thumbup:
 
Hair popping all the way out to the tip is sharp enough for me. I do paper cutting just to make sure the edge is even with no rough or dull spots. I've seen a lot of cutting tests on you tube but honestly I don't have that kind of time.
 
I like to see how fine and smooth I can get my slicing. Things like this work for me. Some thinner strands got cut off.

IMG_0491.jpg
 
me2 said:
Im going off memory since I havent found.it yet. IIRC It was something like S1 or S2.
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Your memory is correct. It was S1 modified and ground to 0.008" - 0.01" as calipered 0.4" above the edge with a 20-25° inclusive edge.

I was right to curse my memory as that guy uses F1, F2, and O7 for kitcheny cutlery, not bone-shearing choppers of joy.
 
Its a shame the F series steels aren't made any more. Oh, and that's nuts for an edge thickness for any kind of chopper besides lettuce. I'm sure he makes it work, I'm just sayin'.
 
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