CTS XHP @ 63.5, lowest dps?

Jens Schuetz · Aug 15, 2015

If I read correctly, here at BF, the CS ultimate hunter has a hardness of 63.5 though that's not their official number.
Anyways, how low of an angle could one put on that steel with that hardness without having it chip at edc tasks like cutting zip ties or an occasional wood whittling.

Thank you.

BluntCut MetalWorks · Aug 15, 2015

IME and if you just want a # - 15dps.

However, if you really want to find out a lowest working dps, get a good 15-30x loupe -> sharpen to 10dps then air-cut (cut in the air) zip tie at 45 degrees angle. Check edge with loupe, if edge intact, proceed to whittle some hardwood such as ebony/ironwood/honduran-rosewood. Initially use gentle cutting pressure, keep increasing until past the point of normal usage. Increase dps if edge damage, decrease otherwise. Repeat until zero-in a stable dps. Final dps = this stable dps + 1-2 buffer dps.

My test zero-in dps for many steels usually start around 6dps. Here is an example D2 at 7.5dps **note: CTS-XHP is similar to D2, except stainless (more Cr) **

Jens Schuetz · Aug 16, 2015

7.5dps that's insane, in a good way :-D
I don't think I could go that low or else my stones would hit other parts of the blade and not just the edge.
Will see what I can do and then test it how you suggested.
Thank you for your help.

me2 · Aug 16, 2015

I have a couple knives I run at 8 dps, and have not had any issues. One is edc and another is for the kitchen.

Jens Schuetz · Aug 17, 2015

I took it down to 15 per side.
(Edge Pro Apex so that the red dot barely shows on top)
It had roughly 20+ dps when I started.
This steel ground really fast, not that I have problems grinding any other "super steels". [emoji12]
What surprised me that it formed a bur very nicely. Usually I don't see a bur in my blades (maybe 1 out of 10), even if I hit the apex.
Maybe it's the steel or the high hardness?

Now I can featherstick a hair, earlier it "only" shaved. Not that matters for my use.
Shaving is usually good enough for me but somehow the edge geometry made the ultimate hunter stick when cutting food. Now it's much better in my opinion.

What's left is to see how it holds up with harder edc tasks.

Will post here if something happens, or if not [emoji106]

Thanks for all your advice guys!

Fred.Rowe · Aug 17, 2015

After some practice with different knives it will become apparent, by looking at the geometry of the knife what edge angles are appropriate for that particular knife.

Fred

Jens Schuetz · Aug 20, 2015

Fred.Rowe said:
After some practice with different knives it will become apparent, by looking at the geometry of the knife what edge angles are appropriate for that particular knife.

Fred

I wish I would be at that level already. Maybe in a few decades or so.
Until then I have a strong bias towards factory angles since I have to assume the professionals know a bit more than me.
Of course people at BF might know a great deal more and can give good advice especially if one knows what he wants to use the blade for. Manufacturers on the other hand have to cover all angles. [emoji12]

Fred.Rowe · Aug 21, 2015

Jens Schuetz said:
I wish I would be at that level already. Maybe in a few decades or so.
Until then I have a strong bias towards factory angles since I have to assume the professionals know a bit more than me.
Of course people at BF might know a great deal more and can give good advice especially if one knows what he wants to use the blade for. Manufacturers on the other hand have to cover all angles. [emoji12]

I should have flushed out my post a little to make it more clear what was meant.

In my experience, making knives for 15 years and using many different steels with many different geometries you learn through experience what the possibilities are for different combinations of geometries, steel types and hardness.
The recommendation from Bluntcut above is that experience in a compact condition and an excellent way to acquire the needed information. I wish I would have said this

Experience does give one an advantage when making these selections. The people at the factories who produce knives have a great deal of both education and experience which helps in the design of the blades they offer. One thing they have to take into consideration in their offerings is their knives are going to be used by many many, different types of users and therefor what they produce must "fit"as much as possible, all these different types of usage.

Fred