Lasting Cut 8" Chef's Knife - Printable Version

Lasting Cut 8" Chef's Knife - Printable Version

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Lasting Cut 8" Chef's Knife - grepper - 04-01-2017

This post started in another thread: http://bessex.com/forum/showthread.php?tid=41 but the thread ended up covering a variety of subjects so I thought I would post the results here for clarity.

In short, MaxtheKnife shipped a knife to me for sharpness testing and evaluation. Here are the results.
-------------------------------------
Well, Mr. Max, your experienced and erudite fingers serve you well for feeling sharpness. That Lasting Cut 8” chef’s knife is indeed a very sharp blade! It uses x50CrMoV15 steel and is NSF certified. I think the general hardness of for knives of that ilk is RHC 56-58, but who knows about this particular knife.

It is fairly light in weight, with a thin blade and very comfortable, fairly large and rounded, grippy plastic handle and made in China. The spine is 2.1 mm thick in the middle of the blade and smoothly tapers toward the edge to .35 mm just behind the bevel.

[Image: lastingcut.jpg]

I removed it from the packaging and took 4 measurements at the marked locations along the edge. I was surprised. The knife was very sharp and evenly sharpened. In order, from the handle to the tip:
160g
200g
185g
190g

Here is an image at ~200X of the edge right out of the package. The reflection along the edge is either a burr or a rolled or folded edge. As you can see it was sharpened with a very coarse abrasive. The bevel has deep scratches and the edge is excellently toothy. I can see why it would work very well in the kitchen, and would be an excellent tomato slicer! The edge is rather messy with burr and/or folding:

[Image: max1.jpg]

Seeing how messy the edge was, I gave it 10 strops on my blue jeans across my thigh at each of the points where I took sharpness measurements. Strop one side + strop the other = 1 strop. The results were even more surprising than the first. . In order, from the handle to the tip:
160g
120g
125g
135g

I was so surprised by those numbers that I took another measurement around the middle of the blade. 135g!

Here is an image after stropping. If you look closely it almost appears to have an extremely small micro bevel. I''m not sure that's what that is though.

[Image: max2.jpg]

It is a very, very sharp blade. It melts through paper and even paper towel. It easily shaves hair on my arm and easily passes all of the other home made sharpness tests.

So, Mr. Max, what you are feeling is a combination of an extremely sharp and very toothy edge. A great reference for feeling other knives. This blade is much sharper than your average kitchen knife. A double edge razor blade is ~50g and your average nice sharp blade is 200g-300g. I have no idea how the edge will hold up over time, but it’s using the same steel as Wusthof uses. I can see why your customers like it. IMHO, for $14.00 it’s an amazing deal. For what you call a “banger knife” I think you have a winner!

Here is a link to the BESS sharpness scale:
http://edgeonup.com/image/BESS%20C%20BESSU.png

RE: Lasting Cut 8" Chef's Knife - Rupert Lucius - 04-01-2017

Looks to be CNC sharpened? Edge too perfect for a knife in said price range.

Thank you grepper for the report.

Rupert

RE: Lasting Cut 8" Chef's Knife - MaxtheKnife - 04-01-2017

(04-01-2017, 06:06 PM)Rupert Lucius Wrote: Looks to be CNC sharpened? Edge too perfect for a knife in said price range.

Thank you grepper for the report.

Rupert

rupert

this 8" is $12.00 some change.......10" model $14.00

(04-01-2017, 05:00 PM)grepper Wrote: This post started in another thread: http://bessex.com/forum/showthread.php?tid=41 but the thread ended up covering a variety of subjects so I thought I would post the results here for clarity.

In short, MaxtheKnife shipped a knife to me for sharpness testing and evaluation. Here are the results.
-------------------------------------
Well, Mr. Max, your experienced and erudite fingers serve you well for feeling sharpness. That Lasting Cut 8” chef’s knife is indeed a very sharp blade! It uses x50CrMoV15 steel and is NSF certified. I think the general hardness of for knives of that ilk is RHC 56-58, but who knows about this particular knife.

It is fairly light in weight, with a thin blade and very comfortable, fairly large and rounded, grippy plastic handle and made in China. The spine is 2.1 mm thick in the middle of the blade and smoothly tapers toward the edge to .35 mm just behind the bevel.

I removed it from the packaging and took 4 measurements at the marked locations along the edge. I was surprised. The knife was very sharp and evenly sharpened. In order, from the handle to the tip:
160g
200g
185g
190g

Here is an image at ~200X of the edge right out of the package. The reflection along the edge is either a burr or a rolled or folded edge. As you can see it was sharpened with a very coarse abrasive. The bevel has deep scratches and the edge is excellently toothy. I can see why it would work very well in the kitchen, and would be an excellent tomato slicer! The edge is rather messy with burr and/or folding:

Seeing how messy the edge was, I gave it 10 strops on my blue jeans across my thigh at each of the points where I took sharpness measurements. Strop one side + strop the other = 1 strop. The results were even more surprising than the first. . In order, from the handle to the tip:
160g
120g
125g
135g

I was so surprised by those numbers that I took another measurement around the middle of the blade. 135g!

Here is an image after stropping. If you look closely it almost appears to have an extremely small micro bevel. I''m not sure that's what that is though.

It is a very, very sharp blade. It melts through paper and even paper towel. It easily shaves hair on my arm and easily passes all of the other home made sharpness tests.

So, Mr. Max, what you are feeling is a combination of an extremely sharp and very toothy edge. A great reference for feeling other knives. This blade is much sharper than your average kitchen knife. A double edge razor blade is ~50g and your average nice sharp blade is 200g-300g. I have no idea how the edge will hold up over time, but it’s using the same steel as Wusthof uses. I can see why your customers like it. IMHO, for $14.00 it’s an amazing deal. For what you call a “banger knife” I think you have a winner!

Here is a link to the BESS sharpness scale:
http://edgeonup.com/image/BESS%20C%20BESSU.png

grepper

a fine report..........now how do we duplicate it USING 1 X 42 kalamazoo......i sharpened the others today......1 on wicked edge and other on water stones and they are both sharp as i like by finger test.........i spent over one hour with same two on rally with many different belt combinations and different ways.........results ok, but not where i want them.

again, thanks for your time on this

RE: Lasting Cut 8" Chef's Knife - Jan - 04-02-2017

Very nice and well documented report, Grepper! Definitively inspiring for me.

In my understanding the good knife performance may be given by the small edge thickness (0.35 mm) also. An average for a 8" blade is circa 0.5 mm. Wink

Brief description of steel 420MoV 1.4116 X50CrMoV15 properties can be found on http://www.bssa.org.uk/get_campaign.php?id=350

Jan

RE: Lasting Cut 8" Chef's Knife - grepper - 04-02-2017

A tale of two edges, or the difference between a toothy and a polished edge.

Here is another view of the same blade.

The reason I'm posting it is because it is a great example what a "toothy" edge really means, and how it is formed by a very coarse abrasive scratching the bevel all the way to the edge. Looking at it, it is easy to see how it would work very well for slicing a tomato. That rough, "toothy" edge would grab and break the skin without riding on the surface like a polished edge does.

Amazing that the edge measures ~125g - ~135g sharpness! I think it's a wonderful gnarly edge for a kitchen knife.

Now, compare the first image to the second image below it of a polished edge. I think it was sharpened with 2400 grit and then honed with 1-3 micron Tormek honing compound. What a difference! It's easy to see how the polished edge can ride on the smooth skin of something like a tomato. If I were shaving I'd want the second, polished edge. For anything else the "toothy" edge would be much better!

Once you actually see it, the difference is clear. Wink

RE: Lasting Cut 8" Chef's Knife - wadebevan - 04-02-2017

Wow!
Very cool.
I think some of your jeans made it to the second pic?

I am going to try some cuts with a more toothy edge on a couple of knives and a couple of polished edge knives.

RE: Lasting Cut 8" Chef's Knife - grepper - 04-02-2017

The blue on the blade is marking pen so that I could photograph the same area of the blade.

A super sharp polished edge freshly sharpened will cut tomato without problems. The problem is that it has to be very, very sharp and that level of sharpness is ephemeral at best. Under normal use it will very quickly start riding on the skin. Very frustrating! Brocolli stem and grapefruit skin work well for test material too.

A toothy edge is more like a saw blade on a very small scale. It grabs the skin and breaks the surface rather than riding on the surface.

Try placing a piece of onion or garlic paper skin on a cutting board and lightly slicing it. The difference between toothy and polished edge is very quickly apparent. It takes a super sharp polished edge to slice it and very soon it will start to fail, while the toothy edge continues to cut without problems.

RE: Lasting Cut 8" Chef's Knife - wadebevan - 04-02-2017

Oh, okay, that makes sense.
I just saw a bit of blue and thought it was your 'jean stropping'.

Last night I decided to free-hand a meat slicer on my coarse diamond hone, followed with a minimal stropping.
It sliced meat well. Probably better than my usual stropping to polished edge.

I have a couple of microscopes in the house, so I will try to get some pix of various techniques.

Thank you for sharing!

RE: Lasting Cut 8" Chef's Knife - Ken S - 04-04-2017

Grepper,

Kudos for a very well done report. I agree that measuring the sharpness of a just sharpened knife provides valuable information. However, that is a static measurement, like a baby's birth weight. How much does that baby weigh at six months, a year or at age sixty? BESS testing can also provide snapshots through the sharpen, use and resharpen cycle. It can also provide comparative data. How effective is stropping or using a steel? How long does this effect laso

This is a fascinating field where we are just scratching the surface.

Ken

RE: Lasting Cut 8" Chef's Knife - Edgepal - 04-04-2017

In My experiance, most people only "make the edge sharp" and name this sharpening. They have not a clue about the degree on the edge - or how the convex sphere looks like.

For many years convex edges was just (and only) convex - nothing else. When I started ro tal about how many degrees the convex sphere holds members of some forums become angry and call me an idiot - they thougt that convex edges was superial. They are not, they are only a type of edge I can choose depending on what I shall use the knife ro do dor me.

So, what is sharpening? Is it to make an edge sharp? That can a child do, it is just yo make two surfaces ro meet properly in a low angle. It is very simple.

Or is sharpening to make an edge work perfect for its purpouse? I think so. Sharpening for me is yo choose type of edge, type of steel, decide penetration skill, decide edge angle or convex sphere - and then make the complete edge for a special purpouse - and make the Esge just as sharp it need ro be dor its purpouse - and balance the sharpness with the retention the edge needs to have to be functional.

Maintainence sharpwning is to keep the edge sharp after all things above - without that ghe edge change att all.

Thomas