thiner edge stability

me2 said:
Try to get some very hard AEB-L/13C26, 1095, M2, M4, O1, and/or 52100. This will all be custom type knives. Hardness should be at least 62 HRc.
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ive been wanting to get some O-1. ive made some 1095 knives but not really with a specific theme in mind. i want to stay consistent and learn and test two or three steels for a long time and make knives as close as possible to each other and test and see which is my favorite. m4 is one of my favorite steels also
 
Unfortunately I cant tell you the name of the steel, but I have a Parker Cutlery trapper that cut 25+' of aluminum cans and would still split a beard hair held between my fingers. Vg-10 being ahead doesn't surprise me. The margin of its lead does.
 
I find that super thin edges require less maintenance than my thick durable edges, softer metal needs more maintenance in my opinion.

Also, each steel has it's preferred bevel angle, it takes time luck or both to figure these out.

Most of my knives start with factory 15 degree and widen until I notice long retention, then I know what bevel this particular steel likes.

Example: my wursof (sp) chef knife, prefers a 15 degree, it'll stay sharpest longest on that angle.
My caddie slicer likes a wide bevel of 10 degrees or less.
Misono Swedish sujihiki, likes the 10 or below degree range.

I can sharpen wursof to 8-10 degrees but edge won't stay sharp and because it's soft it'll bend easily.
 
goodshepherdknives said:
your scion toaster is ugly, why drive it? different people like different things. i enjoy my cold steel recon scout at 5/16ths inch thick. i dont use it to remove splinters i use it to cut trees down. my spyderco bug does not do well at falling trees but it does very well at opening boxes and cleaning dirt from under my nails. although i generally could use the scout for that if i had it, because there is no kill like overkill, so i would open a granola bar wrapper with a katana just because i can.
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You own plate carriers, right?
 
HwangJino said:
I find that super thin edges require less maintenance than my thick durable edges, softer metal needs more maintenance in my opinion.

Also, each steel has it's preferred bevel angle, it takes time luck or both to figure these out.

Most of my knives start with factory 15 degree and widen until I notice long retention, then I know what bevel this particular steel likes.

Example: my wursof (sp) chef knife, prefers a 15 degree, it'll stay sharpest longest on that angle.
My caddie slicer likes a wide bevel of 10 degrees or less.
Misono Swedish sujihiki, likes the 10 or below degree range.

I can sharpen wursof to 8-10 degrees but edge won't stay sharp and because it's soft it'll bend easily.
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thank you for being one of the few who actually had a relevant reply. i would like to shake hands with someone who im finding is sadly rare on this forum.
 
goodshepherdknives said:
no they werent all the same edge geometry/blade shape/thickness/hardness, i just did it
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I think you qualified your test and results in this line/statement, which obviously most who commented, other than OWE either ignored or skipped over to read your chart of results. No where in your post did you state it was a scientific test. I took it as a personal hobby test that you took a lot of time in recording your findings, and posted same for others to share in your findings. I did not go out and buy a VG-10 blade because of your results, since how I use a knife is probably not how you use yours. Either way we use "OUR" knives is our business since we used our money to purchase them. Just my opinion by the way.

Blessings,

Omar
 
Ever look at Ankerson's rope tests? The knives with the really thin edges can't be tested if it falls below a certain weight limit on the scale.

It's hard to say whether that would be because of the edge holding up better or because the thin profile lets you keep cutting even with a dull edge.

In one respect, I'd imagine a thinner edge would stress the apex of the edge more during a cut, but on the other hand, you don't need to use as much force to make the cut in the first place, so I'd say it balances out quite well.

At the end of the day, I don't enjoy my experience with cutting with a XM-18 spanto grind on cardboard, so I stick with the thin edges for now. Factory grinds are never thin enough for me, so I reground my H-1 Pacific Salt and now it cuts like a dream:thumbup:.
 
OHALLUM said:
I think you qualified your test and results in this line/statement, which obviously most who commented, other than OWE either ignored or skipped over to read your chart of results. No where in your post did you state it was a scientific test. I took it as a personal hobby test that you took a lot of time in recording your findings, and posted same for others to share in your findings. I did not go out and buy a VG-10 blade because of your results, since how I use a knife is probably not how you use yours. Either way we use "OUR" knives is our business since we used our money to purchase them. Just my opinion by the way.

Blessings,

Omar
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i believe that captures what i was trying to say. yup, just a hobby test for fun, not scientific. someday, yes id like to though. it was just an example.
 
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