Maximum sharpness testbed candidate knives?

O

Omega Leather Works

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Jun 13, 2007
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So this is something that I've been thinking about for a while.

In terms of shear maximum (polished HHT winner style) sharpness, what are some of the best candidates?

I got max potential from an Opinel no.8 carbone.

If you've read my belt grinder thread you'll know that I've been doing some experimenting. One was to turn a worn belt inside out and (following a recommendation) apply white compound. This has resulted in extremely polished edges on simple carbon steels. The best example thus far being a Case Sodbuster Jr. In CV. Though the edge is outstanding, I'm not sure that the hollow grind (even though the blade is ground very thin) is the right testbed.

What equipment, but more importantly, knives, are you using for a testbed?

I'd love to build some data!

Thanks
 
1095
52100
0170-6
AUS 8-A
Elmax

I'm sure there are many others, but these I have personal experience with.
 
The Kershaw Skyline is the sharpest I own. The combination of a thin blade and clean fine grained steel make for a scary sharp edge.
 
Very thin and high hardness will win the sharpness game. Straight razors and Japanese single bevel knives will be at the top of the charts.
 
If you like how sharp your carbon steel Opinel gets you should check out some of the Japanese carbon steels! Shirogami(white) and to a lesser extent Aogami(blue) steel are known to take a extremely fine edge.
 
1095 is my favorite, if the heat treat takes advantage of it's potential. Schrade USA did this exceedingly well. My 8OT is my all-time favorite knife, for this reason. I also have some 1095 blades from mfrs. that didn't take advantage of it (much too soft), and they've disappointed me. Seems to be a lot of variability with the steel, depending on who made the knife. But, this is generally true with all steels anyway.

Opinel's XC90 'Carbone' is very close, maybe equal in sharpness/fineness of the edge, though perhaps at somewhat softer RC. Takes a great edge, but hasn't held it quite as long as my Schrade's blade. Another score for Opinel is their stainless (12C27Mod; I've heard this is very similar to the AEB-L already mentioned). In terms of edge fineness, very nearly that of their 'carbone' blades. And it seems to retain just the right amount of 'microtooth' as well, even at pretty high polish. And it seems more durable than the XC90, in holding a fine edge.

And even Case's CV has impressed me, as well. It's more delicate at thin edge angles, so it needs some more frequent touching up (strops), but takes an extremely fine edge. I have a Case CV stockman with an extremely thinly-ground sheepsfoot blade (and I thinned the edge angle additionally). It's as close to a true shaving razor as any knife I own.

As mentioned, thin geometry rules. All the better, with fine-grained steels that can hold an edge at thin angles.


David
 
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I seem to have trouble conveying myself sometimes. :(

While I meant which specific knives you all considered great candidates I'm very much enjoying the ideas on steel.

As far as steels go, I've had good success with the previously mentioned Case and Opinel carbon steels as well as 1095, O1 and AUS8. Lots of other steels have been excellent, but those were the top performers.

I'm asking for specific knives because that covers steel, heat treat (for the most part) and grind all at once. ;)
 
Btw, not sure why I made that comment about hollow grinds.

Anyone have a Case Sodbuster Jr and a (decent) straight razor? I'd love to know how close the blade thickness' are at the edge and behind. I don't have a straight, and I'm not sure if the grind varies from Sodbuster to Sodbuster, but mine is ground impressively thin.
 
Strigamort said:
Btw, not sure why I made that comment about hollow grinds.

Anyone have a Case Sodbuster Jr and a (decent) straight razor? I'd love to know how close the blade thickness' are at the edge and behind. I don't have a straight, and I'm not sure if the grind varies from Sodbuster to Sodbuster, but mine is ground impressively thin.
Click to expand...

I have a stainless Jr. model (2137 SS), and it's factory grind was quite thin. I wouldn't characterize it as razor-thin, but still excellent slicing nevertheless. That particular knife had the best edge grind I'd ever seen from the factory, when I purchased it. Little bit of burring (as usual) on it, but the edge geometry was beautiful, and the edge was fully apexed all the way to the tippy-tip. Don't think I'd ever seen that on one of Case's more recent knives, 'til that one. I've since slightly thinned the edge a tiny bit more, and also added a tiny bit of convex, both done on sandpaper (think it was 320 grit). That made for a great tomato-slicer, and I've been reluctant to even try improving upon it. :)

The large soddies from Case are flat-ground, so those blades are noticeably stouter behind the edge, though still pretty impressively sharp. I have one in stainless and two older CV models. (Edit: Oops, I forgot about the 3rd carbon-bladed one I have as well, a 1970 '10-dot' 2138 in essentially mint shape. I've never worked up the nerve to tinker with sharpening that one).


David
 
8000 grit japanese stone and yanagiba (single bevel carbon)
After a good polish I cannot touch edge without skin tear.

When I slice printer paper, theres almost no sound.
 
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