Lets see your best cutter...I'm talking high performance cutters....(Thin is IN!!!)

So-Lo

So-Lo

Joined
Jun 12, 2006
Messages
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As I get more and more into this knife hobby, I have found that yes I like the chase of finding knives, trying knives, and just plan ol' drooling, and making wish lists, trading and all the other fun stuff that can be had. BUT..... another, part of this hobby, maybe the most important part is sharpening. A dull knife is no fun! ;) As is a killer looking knife that can not cut.

I want to see your best cutter, be it a reprofiled Soddie, Mora, Case Peanut, Caly 3, Mili, Para,.. Leek....

You get my drift........... HIGH PERFORMANCE cutters.:D


Here is mine, Tom Krein regrind ZDP Caly 3, reprofiled on my EdgePro bottomed out........ buffed up to 7000 grit, no micro bevel yet. I am going to wait and see it it chips. I think the black marks on the Apex model are 10deg. Not sure if that ten per side, or ten total (5 per side.) :confused: My wife thinks I'm nutz for even wanting a knife this sharp. I can't explain it, its like wanting the fastest drag car on the track. :D

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Lets see yours :D
 
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My sharpest cutter is also a Tom Krein reground Spyderco. No it is not a beater that will take a lot of abuse but it is "stupid sharp".
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Very nice! All though, the lady in the pic may not agree!




Somebody had to say it! :p

:D
 
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Here is my Takeda Gyuto, 240mm in Super Blue. It is at 4 per side with a .05 micron finish (though not in this pic). I usually throw on a 10 per side microbevel for durability after resetting the bevel every so often. It cuts through food with amazing ease and sticks itself deep in the cutting board with every cut. You have to look at the edge from the heel to appreciate just how thin this 10" long knife's edge is.



I will try to add pics of my Krein reground Caly Jr. ZDP with a .005" edge, sharpened at 5 per side with a 10 per side microbevel. It is an amazing pocket scalpel. It also gets the .05 micron treatment, which leaves it fairly sharp. My Krein Ultimate Caper in CPM M4 with a .007" edge gets really sharp and cuts like a champ as well. I would use it much more id California's laws on fixed blades didn't suck so bad (they must be exposed, and cops love to hassle anyone with an exposed fixed blade).

Mike

Pics of reground Caly Jr and Ultimate Caper. The edge grinds don't look as acute as they are because of the thin, high hollow grinds.







 
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30 included ful flat grind. Done by Juergen Schanz in Germany. Although not as extremely high grind as your ones i'm very pleased with it's boosted cutting ability.
 
thanks Thom.

Background courtisy by Simona.

The delica is approx 25-30 included.

I also have this one slightly lower for work EDC:

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And this is how the poor Native looked before the job;

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;)
 
So far it seems gummike has the fastest drag car here with that hollow Caly Jr?


My Caly 3 needs another trip to Tom, for a high hollow now. :grumpy:
:D
 
Everyone's looks great:thumbup:

So-Lo, I am impressed. That is exactly what I wanted to do with mine, but never did. I recently sold it to buy my first sword.
 
So-Lo said:
So far it seems gummike has the fastest drag car here with that hollow Caly Jr?
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You are underestimating the Takeda chef knives; again with gunmike1's being the sharpest with 400k edge sharpened to 4 degrees per side.
 
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This is an old pic, the small blade is now reprofiled to about 4degrees per side, and stropped.
 
thombrogan said:
You are underestimating the Takeda chef knives; again with gunmike1's being the sharpest with 400k edge sharpened to 4 degrees per side.
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Agreed on our Takedas being way underestimated, though not so sure about my 400K edge being the sharpest. My microbevels slightly take away from the sharpness as well. Yeah, it can be frighteningly sharp when I do my part, but I know a guy from the Northeast that puts wicked edges on his knives that don't require such fine abrasives. Either way, the Takeda's edge is similar in thinness to the Caly Jr. with the Krein treatment, but it's 10" length makes people think it s thicker than it is. When you use it the first cut is sure to shock you with the ease you go through whatever food it is you decide to cut. See-through thin slices of roast beef are always a crowd pleaser. It is crazy, and there is a good reason why people refer to Takeda's as sharpened tin foil for their thinness.

Mike
 
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