High cutting performance knife

I am pleased with the result because from data, this knife edge is very stable at current geometry & hardness. It's a very thin kitchen knife for slicing soft food materials but it capable to withstand cardboard + rope + somewood (as long as no gross lateral/twist) but can't chop bone. I agree with lowering the hardness to 63-64rc if the knife has more belly & less or no flat section designed for non-pinchgrip and chop cutting style. And probably increase behind thickness to 0.01" and 12.5+dps edge bevel.

Edge retention for this class of knives should be quite high just from sheer compressive strength. W2/52100/1095/0.9+%C steels with good ht should yield straight razor sharp and high durability edge (fine grain & tiny carbide). This knife can be fun for sharpeningKnuts to see how sharp it can get and what edge geometry would support various type of bone chopping. As long as operation doesn't exceed the edge+apex yield strength. Also mean it might be necessary to increase apex width to eliminate micro-deformation/chip.

My 2nd 24.5cm W2 gyuto handle epoxy being cure. I expect this 65rc has better toughness than knife #1. It's 65rc probably from toaster oven overshoot temperature during straightening process.

awestib said:
Thanks for sharing bluntcut.
So the conclusion is then either drop down the rc to 60-61 and/or change the apex angle with a bit more substance behind the edge. The advantage of a thin kitchen knife is obvious so maybe the first?

Plus, don't forget, we all love sharpening so a knife that never gets dull or cuts like laser even if dull is a "nightmare" ��
Click to expand...

Jim Ankerson - I will grind off the chips and give this knife a kitchen life. When time permits, I will make & test super quench W2+52100+1095+blue#2+white#2 kitchen petties with hardness 64+rc.
 
Awesome knife and video... Thanks for sharing!
 
Thanks.
razor-edge-knives said:
Awesome knife and video... Thanks for sharing!
Click to expand...

I grinded the knife, it lost 5mm length and 4mm height/width. Left with 205mm x 44mm, so its profile is still serviceable with hamon is about 12mm from edge. 100 grit rough sanded handle for the 245mm gyuto.
View attachment 481440

Hmmm, I wonder whether my(almost finish) laser K110/D2 at 64.5rc 160mm petty would survive this test. Yeah sub 10dps, sub 0.2mm behind edge thickness and D2 known to be chippy steel at thin geometry and acute bevel angle. Blade would be badly damage by 7/16" poplar if its grain too large and or any carbide on apex larger than 1um. No gut no glory:confused::cool:
 
Just managed to watch it. Totally got it why you're happy with the test. And how it's possible to turn new cutting board to not new anymore :D.

It's not something I would do with my GB ;) nor Endura SB (only convexed with slight thinning). :eek:

By the way, the reground blade pics doesn't show up. Just curious how it looked like.
 
Hey luong, been awhile, good to see you still push the envelope. I will email you soon it would be nice to catch up. Russ
 
Hey ya Russ! Good to hear from you. I am looking forward to catching up with you - after your long MI(Knut)A :p

I am bogged down with work & worry. Wishing (or plain wishful at this point) for a long block of free time so I can make a few more experimental knives & maybe 2 more choppers. Fun to think/design sharp objects and of course the physics stuff too.

Remember the s110v deal - I made 4 small knives with hardness 59,61,62,63 (63rc=baseline ht according to mfg). They all got beaten by my aebl (62rc); 14c28n (62rc) and blue#2(64.5rc), W2, 52100, D2, M2 knives in cardboard & oak whittling tests. So you didn't miss out on the s110v deal - heheh. I gave away 59rc & 62rc s110v knives. 61rc s110v knife did best among the 4. Super fine grain & tiny carbide win every time.

mycough said:
Hey luong, been awhile, good to see you still push the envelope. I will email you soon it would be nice to catch up. Russ
Click to expand...
 
Just want to share and perhaps you can wink or wonder. I had a great result with knife making last weekend. Here is preliminary test for 52100 & D2 knives - pic.
performance D2.jpg

52100 64rc 0.93" spine thick (#1) and D2 62.5rc 0.05" spine thick (#2) passed whittle test (dry pine, dry red oak, dry black/aged bamboo) at 9-10dps - on first try, so didn't try lower angle yet.

D2 62.5rc 0.05" spine thick (#3) chisel grind (single bevel) - passed test (still slicing newsprint, i.e. no edge damage/deformation or excess dulling)
Dry Pine: 10 degrees inclusive
Dry Red Oak: 12 degrees inclusive
Dry Black/Aged Bamboo: 14 degrees inclusive

btw - black/aged bamboo is harder/tougher on your edge than ebony wood.

IF - Whittle black bamboo with a straight razor at ~15 degrees inclusive = need to buy a new one :o

The *wink or wonder* part is how can a plain old D2 supports this crazily low angle (5dps). Would D2 large carbide size & low toughness quickly ruin thin edge, given one can sharpen it to such low angles? Unless it has super fine grain + super small carbide -> right/wink :eek:
 
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