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Amazing new way to sharpe...
Forum: All About Edges
Last Post: Mike Brubacher
08-19-2019, 02:08 PM
» Replies: 4
» Views: 40
Chinese Cleavers
Forum: Relevant General Discussion
Last Post: Bud
08-18-2019, 10:46 PM
» Replies: 20
» Views: 1,493
Toothy edge - Scotch brit...
Forum: Burr Removal Methods, Testing and Results
Last Post: Mike Brubacher
08-15-2019, 09:33 AM
» Replies: 7
» Views: 75
Forum: Edge Sharpness Testing
Last Post: grepper
08-14-2019, 08:29 PM
» Replies: 9
» Views: 133
Possible to use a Work Sh...
Forum: Relevant General Discussion
Last Post: carbon
08-12-2019, 06:48 PM
» Replies: 4
» Views: 63
Viel Variable Speed Motor...
Forum: Relevant General Discussion
Last Post: Rick Kr
08-10-2019, 04:52 PM
» Replies: 20
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Sliced a tomato then shar...
Forum: All About Edges
Last Post: grepper
08-07-2019, 11:30 AM
» Replies: 16
» Views: 322
New Fixture
Forum: Knife and Blade Reviews
Last Post: SHARPCO
08-07-2019, 12:24 AM
» Replies: 3
» Views: 104
Help with Planer Blades P...
Forum: Woodworking Tools
Last Post: Mike Brubacher
08-06-2019, 08:46 AM
» Replies: 19
» Views: 3,639
Measure advantages of too...
Forum: Edge Sharpness Testing
Last Post: SHARPCO
08-05-2019, 05:03 PM
» Replies: 2
» Views: 71

  Amazing new way to sharpen a knife
Posted by: grepper - 08-18-2019, 09:40 PM - Forum: All About Edges - Replies (4)

Please forgive me, but when I saw this rare nugget of knife sharpening wisdom I couldn't help but share.

https:/ /www.youtube.com/watch?v=SJMphMQ3pYc

Now, I applaud the following dude for his skepticism and willingness to perform testing to verify Internet wisdom.  If he had only been an Exchange member we could have saved him from wasting his precious life minutes in the testing.


Life lesson:

Always believe everything you read from knife sharpening gurus on the 'Net.  And... join the Exchange. Smile

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  Toothy edge - Scotch brite belt(1)
Posted by: SHARPCO - 08-12-2019, 07:13 PM - Forum: Burr Removal Methods, Testing and Results - Replies (7)

I used worn Blaze 120 grit(about 15 degree), and Super fine scotch brite belt.(higher degree) 



Center sharpness: 197, 301, 209 BESS.(Average is 236 BESS)


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  Possible to use a Work Sharp 3000 motor to power a Viel S5?
Posted by: carbon - 08-12-2019, 10:19 AM - Forum: Relevant General Discussion - Replies (4)

Ok, this is probably a dumb question. I have an extra WS3000 unit laying around, but am on vacation and don’t have access is to it. Thinking of buying a Viel and using the WS3000 motor to power it to sharpen knives. 

The Work Sharp 3000 runs at 580rpm, so if one uses the 3” Viel drive wheel with it, the belt speed should be 455.5 ft/min (used this calc: https://www.blocklayer.com/pulley-belteng.aspx, I’m no engineer, so maybe that’s wrong). That seems plenty slow (good). 

Even with the stock 6” drive wheel, the sfpm is 911. Still good. 

But I think the WS motor is only 1/5 hp, but higher torque. I don’t slow it down sharpening chisels. 

I’ve never taken apart the WS3000, so I’m not sure what’s in there. 

What say you?

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  4 BESS
Posted by: SHARPCO - 08-11-2019, 02:48 AM - Forum: Edge Sharpness Testing - Replies (9)

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  Measure advantages of toothy edge?
Posted by: SHARPCO - 08-05-2019, 02:00 AM - Forum: Edge Sharpness Testing - Replies (2)

Many people said finishing 1000 ~ 2000 grit(whetstone) is the best for use. I think it's good balance of sharpness and micro serration. 

But sharpness testing with Edge Tester is done by push cutting action. So, is it impossible to measure the merits(edge retention, better at slicing) of a toothy edge with an Edge Tester?

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  New Fixture
Posted by: EOU - 07-30-2019, 10:14 AM - Forum: Knife and Blade Reviews - Replies (3)

This forum seems to be primarily the province of subwoofer so we thought that it would be a good place to display one of the fruits of his ideas. The picture shows an assemblage of the various test fixtures used by subwoofer at the recent Sharpest Knife UK competition. Please take note of the new cut-away fixtures sitting on the table.  These fixtures are designed to allow closer measurement access to the heel of the knife. It also makes measurement  of shorter blades easier as well as oddly shaped blades. Thank you to subwoofer for his contributions here! These new fixtures will be introduced for sale this fall and will be priced at $49.00.

[Image: Sharpest-02-P1020681.jpg]

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Posted by: EOU - 07-30-2019, 09:54 AM - Forum: Edge Sharpness Testing - Replies (8)

Thanks once again to subwoofer for organizing and managing another very successful sharpest knife competition in Europe! Here are the results and a few pictures:

[Image: Knives-UK-2019-Sharpest-Knife-The-Results-500x500.jpg]

[Image: Sharpest-10-P1070554.jpg]

The Competition Table:

In case you were not able to come along, the competition table was setup in the ‘social/display’ area of the show.

[Image: Sharpest-01-P1020678.jpg]

The Competition In Progress:

A few photos of the competition measuring in progress.

[Image: 4114874040.jpg]ng the heel of the b[Image: 2066799071.jpg]lade.[Image: 4273223496.jpg][Image: 2328673797.jpg]

Reloading the test media (I did this a LOT).

The Results:

And the Results – an impressive quality to the entries with the overall second place score thanks to a superb BESS score of 51!! A typical double-edged razor blade fresh out of the packet scores 60, so this is very impressive.
Testing the tip of this blade.

[Image: Sharpest-04-P1020684.jpg]
Logging all results.
[Image: Round-Sticker-V1-0.png]

Time was flying.

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  Viel scissors sharpening question
Posted by: grepper - 07-25-2019, 10:26 PM - Forum: Relevant General Discussion - Replies (6)

Do any of you Viel owners sharpen scissors with it's new scissors sharpening arm/clamp or the Twice as Sharp arm/clamp?

Is there some sort of adapter allowing use of the Twice as Sharp arm/clamp tool?

With either the Viel or TaS scissors clamp, how well does it work? 

With it, do you do scissors on or off platen?  


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  New burr removing method - Felt block
Posted by: SHARPCO - 07-25-2019, 12:49 AM - Forum: Burr Removal Methods, Testing and Results - Replies (6)


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  Sliced a tomato then sharpened the knife
Posted by: grepper - 07-23-2019, 10:01 PM - Forum: All About Edges - Replies (16)

Our garden is producing deliciously sweet Early Girl tomatoes, and what could be better than BLT sandwiches.  Proceeding to slice a tomato with a Victorinox Fibrox 5” chef’s knife, I noticed that the knife seemed a bit dull as I actually had to apply more pressure than just the weight of the knife.  Can’t have that.  Even though the slicing experience was a bit lacking in joy, I experienced a warm giddiness in the realization that one of my knives actually needed sharpening!  
The blade didn’t seem super dull.  I didn’t mash the tomato but required more slicing motion and pressure than I enjoy so I was curious as to its sharpness.  I took four measurements with the PT50B from tip to heel and was befuddled and surprised by the results which were: 500, 580, 995 and 755.  It didn’t seem like it had been that long since I last sharpened that knife, but those are the numbers.  When I tested the 995 part of the blade, I thought I might have to stick a cheater pipe on the handle to get enough leverage to force it through the test media.
It’s a bit of a head scratcher to me that the knife performed as well as it did.  Methinks it cut as well as it did because it’s a light weight and thin blade sharpened to a fairly acute 15°.  Nonetheless, I would have thought a knife that dull would have not cut so well.
I sharpened the blade with a Cubitron 150 grit belt on my Kally 1SM with an adjustable knife rest.  It only took one light pass to raise a tiny burr over 80% of the edge.  I couldn’t see a burr in a couple of small sections, but after gently touching those areas again to the belt there was a fine, even, barely visible burr the length of the blade.  Doing the other side of the blade was about the same process.  About 1.5 passes per side.  It took a minute or two to complete.
Deburring was done using a very fine Scotch-Brite belt.  Two light passes each side.  I noticed a bit of burr remained in a couple of small sections of the edge, so I dragged my fingernail along the edge of those areas.  Most of the burr fell away like snowflakes, and a couple of quick light to touches to the belt on those areas finished the job.
I finished with two light passes on each side of the blade using the rough side of a Surgi-Sharp leather belt.  The belt was treated with a bit of oil a long time ago, but no secret sauce or compound.  Basically just plain leather.  The blade seemed sharp to me, so I took four readings: 165, 115, 105, 95.   Just for grins I touched each side of blade around the tip where it had measured 165 to the leather belt one more time.  This time: 110, 115, 105, 95.  Done!  Now I don’t even have to slice tomatoes.  They just cleave themselves into neat slices when they see the knife coming.
The 150 grit Cubitron produces a nice toothy edge.  The Scotch-Brite belt deburrs quickly and easily without smoothing the toothy edge.  The two very light pressure passes on the leather, as far as I can tell, just finishes and cleans up the edge a bit and does not burnish or smooth the edge due to the extremely light pressure used and only two passes each side. 
After years of experimenting with sharpening, that’s the process I currently use.  It’s very quick and easy with repeatable results.  Producing a polished edge is a bit different, but rarely do I desire a polished edge.
Here is a picture of the knife and the Kally setup.

Victorinox Fibrox 5" Chef's knife:

Kally 1SM with KallyRest:

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