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Mike Brubacher has passed

Sat, 01 Feb 2025 03:09:41 +0000

It is with a heavy heart I say that Mike Brubacher passed away last night, 2025/01/30, about 11:00 pm.

For those of you who don’t know, Mike invented our edge sharpness testing instruments, the PT50 series, Edge Lab, the BESS (Brubacher Edge Sharpness Scale), was the founder of Edge On Up and changed the world of edge sharpness testing. A truly amazing man. Thank you Mike!

Temperature used to be described with words like “chilly” or “freezing” or whatever. In the 1600’s European physicist Daniel Gabriel Fahrenheit gave the world a way to measure temperature and describe it to others in numerical degrees. Now we can say it’s 34° F.

Before Mike, sharpness was described as “scary sharp”, “razor sharp”, etc. Mike gave the world the ability to share exactly how sharp an edge is and affordable equipment to test it. Instead of “shaving sharp”, thanks to Mike, now we can say the edge is BESS 134 and everyone world wide can know exactly what that means.

The ability to communicate edge sharpness is revolutionary, changed the sharpening world, and we all have Mike Brubacher to thank for it. He was an amazing man.

On a personal note, Mike and I were close friends. I already miss being able to share life moments and thoughts with him. I feel so lucky our life paths crossed.

The definition of 'blunt'

Fri, 02 Feb 2024 13:54:53 +0000

Hello All, perhaps a strange thread on a sharpening and sharpness forum, but it seems I may need an arguable measurable definition of 'blunt'.

In the BESS scale, it is defined up to 2000 where there is an unsharpened DE blank quoted (assuming this is an unsharpened razor blade blank), also compared to a butter knife.

Can I safely say that an edge measured at 2000 BESS or above is 'blunt'?
If the answer is yes, does this have an equivalent, directly measurable, edge apex width?

Has anyone else needed to define when an edge is officially blunt?

Addition:
Might there be a cutting test that a 'blunt' blade will demonstratably fail as a proof?

Saved old tool (Fun with rust removal electrolysis)

Wed, 24 May 2023 03:41:16 +0000

A friend of my wife left her hand clippers out in her garden over the last Michigan winter. The clippers didn’t fare well and were heavily rusted. While the resulting “patina” was from one perspective attractive, they were trashed as a useful tool. They would still open/close, but not smoothly and needed a lot of help. I had to use an impact wrench to get the screw out so I could take them apart.

My wife’s friend knew that I sharpened stuff and gave her the clippers for me to “sharpen” them.

Now… Um… Every so often I get a tool in really bad condition for “sharpening”. People just don’t understand. Of course I could comply and just sharpen them, call it good and return them. Of course there is no way in hell I could just sharpen them and call it good. The old tool deserved more, and I wouldn’t be happy with the job I did if I simply sharpened the rusted tool.

So, I decided to restore the clippers. I put them in the trusty electrolysis tank to remove the rust, cleaned, sharpened, lubricated and reassembled them. Now they work great with a new lease on life and with any normal maintenance will last for generations.

I think saving old tools from the trash is fun and rewarding. The results are always amazing. So much so I thought I should pay my wife’s friend for the opportunity. Instead I charged her $4.00 and called it good.

Here I detail my electrolysis tank and how to make one and use it. Hey kids! Cheap, super easy and a lot of fun:
http://bessex.com/forum/showthread.php?t...587#pid587

Here’s another example of what electrolysis can do:
http://bessex.com/forum/showthread.php?t...576#pid576

Anyway, here’s the before and after pics of the clippers:

Avg BESS score for cheap kitchen knife?

Sun, 23 Apr 2023 22:12:05 +0000

What’s a decent score for the average cheap kitchen knife like a Henckles or Wusthof chef knife?

I’ve been sharpening lots of these knives for neighbors and trying to find the balance between a quick sharpen on the belt sander (~5 min) and a decent keen edge. I am scoring around 150-175 while sharpening at 20 dps.

These are very soft stainless steel and I worry that if I try to go sharper or a steeper angle the edge will roll almost immediately. The steel is so soft that I can usually push a new burr just with strong finger pressure.

Protocol for BESS measurements?

Wed, 19 Apr 2023 17:35:23 +0000

For any measurement method, it is important to apply an established measurement protocol.

For example, for outdoor temperature measurements, it was once agreed that this is done at 1.5 meters above the ground, in a cabin painted white, where the wind can blow through and the sun cannot penetrate, etc.

Is there also such a protocol for BESS measurements?

I ask about this because I saw a video on FB that a BESS device is a waste of money. If you press the wire quickly you get a lower reading, than if you press the wire very slowly.

Would like your response.

0g Score Possible?

Wed, 16 Nov 2022 17:36:29 +0000

A knife sharpening outfit called Burrbenders has several videos out showing a BESS score of ZERO, and others with scores <5g. Is this even possible, assuming the test media is real and the test is being done correctly? In the video the guy doing the test isn't using the fulcrum, and he's moving too quickly, but even then, a 0 score is mind boggling.

Link: Burrbenders Sharpening (@burrbenders) • Instagram photos and videos

Something strange with the BESS sharpness tester

Fri, 28 Oct 2022 08:55:05 +0000

Good morning,

I am a new member of this group and recently got the BESS sharpness tester (Edge-On-Up PT50A).
I notice something strange with the BESS sharpness tester

If I put a block of wood on a digital accurate scale, it weighs (for example) 46.5 grams. If I press tara and weigh that same block again, it again weighs 46.5 grams. That's the way it's supposed to be.

But with my BESS sharpness tester (Edge-On-Up PT50A), I measure a much higher value for the same block of wood: 57 grams.

If I repeat the same measurement as described above on the BESS scale, the results vary: 57 grams, 60 grams, 58 grams 74 grams, and so on.

That there is a difference between scales, I can understand, but the difference is substantial. But that the same cube on the BESS scale gives different measurement results, I find strange.

I do have an idea that difference occurs with putting the block of wood on it. If I put it on more forcefully, I get a higher value than if I put it on more subtly.
Maybe I shouldn't think of my BESS sharpness tester as a "scale.
Who can tell me a little more about this?

Thanks in advance for the responses!

Wim

Used Rapid Edge Extend-A-Blade Folding Utility Knife with Edge Lab

Thu, 11 Aug 2022 17:22:57 +0000

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150BESS with clip

After opening Edge Lab A and some accessories.
Seems Rapid Edge's blade handled it's own works well.

Rubber bottom cap for DCB10?

Thu, 11 Aug 2022 17:02:35 +0000

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I finally got my complete set of EDGE LAB A today.

I'm happy with my
KFL10R Knife Fulcrum, SLCF20 Slice Test Fixture with strong magnet
ATF10G Test Fixture with quite stable rubber bottom
CNC10 SLICE GLIDE, SLCP10 Slice Plate are even more tighter with screws

But, DCB10 Test Clip Base has slippy untreated bottom.
I'm pretty sure even with bare bottom of DCB10 Test Clip Base do not influence accuracy of the BESS test, but why not add more stability?

Always the more, stable the merrier.

p.s. I just realised I forgot about add EdgeOnUp ATF10C Test Fixture

Prototyp Bess measurement

Thu, 12 May 2022 23:58:46 +0000

Trizact 337DC vs 347FC

Sat, 26 Mar 2022 18:59:02 +0000

Can anyone help me understand the difference between the 3M Trizact 337DC and the 347FC belts? I've done a google search and looked at 3M's info and found the following. What should I know? I'm in the process of buying belts for my new Viel S5 grinder (coming on Tuesday) that I'm putting on a 1/2 HP 1750/1140 rpm motor on. Plan to run at 1140 rpm to give me 1790 sfpm belt speed to sharpen knifes. Currently using a Ken Onion Blade attachment. Time to join the "bigboy" party (lol) and please be kind to this newbie.

337DC
Equipment - Machines
Bench Top Motors, Manual Backstand, Pressure Assit Backstand
Flex Type
No Flex
For Use On
Aluminum, Carbon Steel, High Nickel Alloy, Soft Metals, Stainless Steel, Titanium/Zirconium
Industries
Marine, Metalworking
Micron Grade
Micron Grade, A160, A300, A45, A65

347FC
Equipment - Machines
Cylindrical Grinders, File Belt Sanders, Manual Backstand, Pressure Assit Backstand, Random Orbital Sanders
For Use On
Carbon Steel, High Nickel Alloy, Stainless Steel, Titanium/Zirconium
Industries
Metalworking
Micron Grade
Micron Grade, A160, A30, A300, A45, A65

"KnifeGrinders"

Thu, 20 Jan 2022 16:32:21 +0000

I was sorry to learn that the knife sharpening community has lost an important influencer, prolific writer and videographer, and friend in Vadim Kraichuk, this month. Some may have known him better as "Wootz" from other forums but on Bessex, he was simply known as the, abbreviated, "KG". Vadim was an unabashed and energetic pursuer of the science of knife sharpening. His experiments helped sharpeners distinguish myth from reality and then, he freely shared those findings with the knife sharpening community at large. His presence and contributions will be very much missed. Our thoughts are with his wife and children in Australia.

Cubitron II video

Wed, 12 Jan 2022 09:40:39 +0000

This looked like an informative video about Cubitron II.

https://youtu.be/KrQLMEyiN94

Krn

Structural Edge Testing

Tue, 14 Dec 2021 11:03:09 +0000

Hello All, I seem to have been away a while, and may not be up to speed with the latest on the SET.

I did try a couple of searches for 'Structural' and 'SET' but didn't find what I thought might be some more established threads on this (please point me at them if I missed them).

How has everyone ben getting on with their SETs? Are there any tweaks, or hints for getting clear results?

If I were to summarise my own findings I'd say the first challenge is the consistency of the testing edge. My results are showing inconsistencies which I am sure are due to the consistency of the edge from test sample to test sample.

So far I find that unless an edge exhibits chipping, I can virtually guarantee that I can strop the test area back to a sharpness either identical or often better than the starting sharpness (although usually there is a visible sign of the testing site).

It feels like the results I have so far don't quite match with expected performance, so I'm questioning the value of what I've done so far.

I've got some blades incoming where I would like to show a clear difference with the SET. With a 58HRC and 64HRC version of the same blade there should be a significant observable difference.

What is the current thinking on this?

Sharpened two knives

Tue, 02 Nov 2021 05:11:57 +0000

I got two knives from a lady my wife ran into that she knows from her work. They were both Classic Wusthoff's; a 3.5" parer and a heavy 8" chef's. Both had their plastic handles melted from being left on a hot stove. They were uncomfortable to hold due to sharp edges on the melted plastic.

I sanded the handles so they were smooth. Not pretty, but much better with no sharp edges and are now comfortable to hold.

Using the Kally 1SM and a Kallyrest, after sharpening, handle to tip-

3.5” parer: 75, 85, 80.
8” chef’s: 70, 80, 65, 75

For the parer I used 150 Cubitron, very fine Scotch-Brite, rough side of leather belt no compound.
Same for the chef's except it was duller so 80 AO first to speed things up, then 150 Cubitron, Scotch-Brite, leather.

I don't use compound because I want to preserve as much "toothy" as possible. Compound is a fine abrasive and reduces toothy.

Didn't take very long to do. Then I cleaned the blades with liquid Barkeeper's Friend and polished the handles with Turtle Wax Seal and Shine Si02 ceramic spray. I charged the lady $5.00. A real windfall. Now I can retire.

please assist with 150 BESS score

Sun, 17 Oct 2021 00:37:49 +0000

I received a PT50A just a few days ago, and have tested 8 knives with it so far. My best scores so far are a few of my kitchen knives, 100, 97, 98.

While I wish to improve those further, my primary issue is an 20CV folder. I have tested after sharpening 3 times and always get a score in the 150-158 range. My old CATRA goniometer shows a mildly convexed (freehand) edge around 18 dps. Over the last couple days I verified that with this edge I can clean shave arm hair in both directions, tree top arm hair against the grain, shave curls off of hair, push cut rolling paper along its length (but not on the short side), filet notebook paper, and dry shave stubble from my face with very mild skin irritation (no redness or blood weeping). After cleanly slicing notebook paper and push cutting rolling paper several times, the BESS worsened to 167. After that, I did 5 passes per side on crox followed by 10 per side on plain leather, and the score went back to 154. I have looked at the edge under a cheap pocket microscope that claims 100X magnification, and it looks pretty clean. Am I dealing with a burr? I thought the scores would get much worse after cutting if so. Is the ~10% increase in force indicative of a problem? All the references I see (primarily the knife deburring pdf I just purchased as well) say the BESS score would be much lower for the other cutting "tricks" I'm doing.

Typically, my rough grinding is done on a variety of things, diamond, SiC, etc, then 800 King or 1200 Sigma Power > 4000 King > 1.0 micron diamond on leather strop block or 13000 Sigma Power > 0.5 micron diamond on leather strop block > chromium oxide on leather strop block > plain horsebutt strop block. On the stones I generally scrub until there is a palpable burr, then do solely edge leading alternating strokes to remove. The strops are all of course edge trailing.

I have the full set of DMT diasharps from XXC to XXF, I'm thinking of using the 3 micron XXF then moving to the diamond strops. Should I expect better deburring and improved BESS scores? I don't use jigs, so I'm not sure how low a score I can get. I sharpen other knives (particularly fixed blades) around 13 dps +/- natural freehand deviation, but have kept the bevel width about the same as original on this 20CV folder.

New Distributor of Edge On Up in Australia

Thu, 02 Sep 2021 05:14:20 +0000

Hi All,
I have recently teamed up with Mike at Edge-On-Up to now offer the range of testers and parts directly to Australian consumers.

We are based in Sydney

Feel free to check out the site and let us know what you think
https://zanvak.com.au/collections/edge-on-up
-Russ

The Burr Transformation in Deburring

Sat, 07 Aug 2021 00:24:17 +0000

ENGLISH

Knife edge and COVID-19 Coronavirus

Fri, 02 Jul 2021 08:24:16 +0000

The COVID-19 Coronavirus is a relatively large virus, 100 nanometers in diameter

a 100-nanometer edge scores 50 BESS, this is the apex diameter of the Gillette razor.

When your knife edge scores less than 50 BESS, its width at the very apex is less than the size of the single coronavirus.
When I realised that, I find it quite fascinating.

My last video shows a knife edge that is half the size of this virus, and what this edge can do:

How to measure "toothy," instead of "sharp?"

Sat, 12 Jun 2021 16:35:57 +0000

I am pretty new here, and I am sure
you can tell that from my posts.......

I have recently invested - and it's my
best-ever sharpening investment - in the PT50.

After some flailing around, I was able,
with careful attention to protocols, to get
one of my little "super-steel" SPYDERCO knives
down to a (admittedly brief) lifetime best of BESS 36 !

With that under my belt, I can give more attention
to the part of sharpening that I CAN'T seem to measure: "TOOTHY."

Sharpness as measured to BESS seems fairly
straightforward to me now, but I read folks that
DON'T measure to BESS talking about how their
"toothy" knives are better at cutting than knives "BESS" sharp.

How do we measure that ?