The Polished Edge

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@ThanhUber-m3i 23 күн бұрын

Torrey Spurs

@vasuhardeo1418 28 күн бұрын

That would have taken some time for sure

@docsspot Ай бұрын

Very nice work. One question, it is my understanding these knives run from 9-12 degrees, it looked like you were setting your cube at near 17, is there a reason for that? Also, what stones were you running to cut through mc66? My shun fujis are sg2 and at 63 64 rockwell, and my shapton glass have a hard time with that

@The_Polished_Edge Ай бұрын

thank you! What I usually do is locate the existing factory angle and drop it a little for that extra slice. Though, I do prefer a lower angle, but based on the condition of the knife, i reckon the customer might not be too careful with it, and hence kept it at what i'd assume to be a good middle ground between cutting capability and durability. I used naniwa/chosera and diamond bonded stones (finer grit). The lower naniwa grits have no problem cutting through the 66hrc, and being a Cr carbide steel, it'd have no issue with the carbides either, diamonds are much more crucial for high vanadium steels as V carbides tend to be harder than ceramic stones. Ultimately, all stones should have no issue cutting the steel matrix.

@docsspot Ай бұрын

@@The_Polished_Edge got ya, bc you felt like the customer weren't maybe familiar with Japanese knives and how fragile they can be, you went with an angle that might hold up better. In my experience people will still struggle with edges like that, but maybe it will help your customer, you get in to 62 63 with an angle that fine, 9-12, even the cutting board can cause minute chips if not used properly with turning the blade while in the board

@The_Polished_Edge Ай бұрын

@@docsspot hahaha yeah, at the time of that video, it might not have been a concious decision, but today, when i do knives for the customer, i would ask if they were planning on being harsh, and if not, inform them to be careful with it.

@kianleechan5230 Ай бұрын

How much is this shipped to Malaysia?

@The_Polished_Edge Ай бұрын

@@kianleechan5230 hi! It was so long ago I really can't remember, but they've also discontinued this model, not sure it can be acquired anymoee

@felixa9705 Ай бұрын

What grit belt is this?

@The_Polished_Edge Ай бұрын

@@felixa9705 man that was a long time ago, I'd guess either 80 or 120 grit, it's what I'd start with now if faced with the same knife 😁

@RyanAA93 Ай бұрын

Very nice work.

@The_Polished_Edge Ай бұрын

Thank you! Cheers!

@Barbodpiano0 5 ай бұрын

Beautiful work❤

@docteejay 5 ай бұрын

Great job, bro!

@scottnorvell2955 6 ай бұрын

When I first saw the grind I thought exactly the same thing. It’s backwards! Then I noticed that the Mora Kansibol does exalt the same thing. And I do love that as a camp knife. Overall I do love my Armageddon but I think I’m happier with my Junglass or the Tahoma for a large survival knife design. I have them all and I think both the latter knives are better than the Armageddon. The main drawback of the Armageddon is that the handle really gets uncomfortable with hard use.

@alexbanks7115 7 ай бұрын

Thank you for the video I enjoyed it. I agree it would be a lesson in personal space as well as situational awareness if someone is working with dangerous equipment one needs to be aware and give space personal or otherwise.

@midnighthuntermidnightchaser 8 ай бұрын

Many thanks Mr.Loh for sharpening my knife ...

@robotic502 8 ай бұрын

Just stumbled upon your channel and glad i did. .awesome channel! Keep it up.

@joncox9719 8 ай бұрын

You will NEVER catch me in the Jungle or any other Tropical HUMID environment! Give me the cool mountains, no bugs and no humidity! GREAT REVIEW! I have two of the Lionsteel T-6's and an M-7 and B-41, Love them! My T-5 will arrive in two weeks! Best knives for the money! Especially the T-6 in CPM-3V!

@The_Polished_Edge 8 ай бұрын

Can't blame you, it's sometimes pretty miserable 😂 I just got the T6, but in k490, it was the earlier batch. Haven't had a chance to head out and test it though

@danajoseph6705 9 ай бұрын

Great video. Why a 16° angle and not a 9° angle?

@The_Polished_Edge 9 ай бұрын

Thank you! I find the knives in this steel are really prone to chipping, and the blades already pretty thin, 16 DPS still slices really well without compromising too much on edge strength

@danajoseph6705 9 ай бұрын

@@The_Polished_Edge, if it's good enough for you, it's good enough for me. Got my first Miyabi three days ago, and have been worried that I wouldn't be able to hold a 9° angle when I needed to sharpen. Can definitely hold the 15 or 16.

@The_Polished_Edge 9 ай бұрын

@@danajoseph6705 my customer had no complaints and they do come back for the same treatment, so it must be working well for them. I did have another case on a different knife where, even at 15 DPS it wasn't cutting so we'll. It was an old blade that lost quite a bit of width, so I thinned the blade and the customer saw significant improvement in use.

@user-pm7pw1tl3t 9 ай бұрын

"Hand sharpend"

@WeldmanJones-gj7dl 9 ай бұрын

The music in the background brings me back to my youth:)

@user-pm7pw1tl3t 10 ай бұрын

Finger test is way to subjective soft skin, rough skin, wet skin, damp skin, working hands vs not ect.

@slynl83 10 ай бұрын

1:09 epic pose!

@bigshot348 10 ай бұрын

If you are in TWD series I imagine you having a station next to the blacksmiths at the Hilltop🤣🤣🤣🤣. And survivors lining up to get they tools sharpened, then you be sippin a good cup o’ coffee and havin a nice burger at the end of the day🤣🤣🤣

@The_Polished_Edge 10 ай бұрын

Yeah and no more need for paper cutting tests 😂

@John-oz1do 10 ай бұрын

he sharpen many of my blades. A true master!

@주뽕-z3i 11 ай бұрын

Good good good knife

@radziramli2888 Жыл бұрын

I love it

@raphlvlogs271 Жыл бұрын

the widened flattened back can function as a form of structural support to the blade just like an I beam this was actually created on purpose on some historical single edged swords

@The_Polished_Edge Жыл бұрын

I think i've seen some old swords with that kind of feature, i've also know people use fullers/blood grooves in blades to mimic the I beam effect and to reduce some weight, perhaps more essential for a longer blade that might have a bit too much flex and weight in it. though Parang's don't usually come with a flared flat top, at least not from the makers, a fuller in one might be pretty cool though.

@billmanning8806 Жыл бұрын

"SiC belts." ..?.. Silicon Carbide?

@The_Polished_Edge Жыл бұрын

Yessir 😊

@billmanning8806 Жыл бұрын

Surprised you did not need something harder than SiC, say CBN or Diamond.@@The_Polished_Edge

@The_Polished_Edge Жыл бұрын

@@billmanning8806yeah I'm pretty grateful really. SiC's might cost more than AlO, but it's a lot cheaper than CBN or diamonds.

@100BearPaw 10 күн бұрын

@@The_Polished_Edgewonder how ceramic would work on ceramic?

@The_Polished_Edge 10 күн бұрын

@@100BearPaw sic is harder than the alo the knife is made in which allows it to be shaped. If you used alo belts, it wouldnt work, and I've tried 😭

@american1911 Жыл бұрын

Great video! What on the J.I.G.S system was making that rattle or clacking noise?

@The_Polished_Edge Жыл бұрын

Thanks! It was the accudrive, the assembly of gears that lets you do micro adjustments. While it didn't affect sharpening, Jende sent me a replacement for it and it's rattle free now

@simplyrmc1281 Жыл бұрын

Amazing work and service. Sharpened my knives to perfection. Thank you.

@The_Polished_Edge Жыл бұрын

Thank you! I'm glad your knives are back into service again ☺️☺️☺️

@MTMILITIAMAN7.62 Жыл бұрын

Thank you for such a frank and thorough review. This is the only review on KZbin right now that shows lateral stress on this blade. Everyone raves about this knife and does some cutting with it, nobody else does the lateral tip testing with it. I was intrigued about this knife but hesitant about the Niolox given that it is a tool steel and I associate tool steels with a tendency to be brittle. The refusal of everyone to apply real shock, lateral stress, and torsion on the blade seemed to confirm these suspicions to me until I found your review. Your explanation of the heat treat process keeping it tough and you being the one guy in the middle of the jungle with enough confidence in this tool to abuse it a little on camera makes me feel much better about picking one of these up.

@The_Polished_Edge Жыл бұрын

Thanks! I generally like to know what my knives can hold up to in the event I need to push them to the limit. I've been trying to find time to test the new T6, which I'm 99.99% sure will hold up to even more abuse, but alas, spare time is a rare commodity these days

@Tursilyano-ds2hg Жыл бұрын

Its better if the blade is not polish to mirror, a parang should be rough look

@The_Polished_Edge Жыл бұрын

Aesthetically I do agree, and for chopping implements, a more refined edge has been known to provide better performance and edge longevity

@Tursilyano-ds2hg Жыл бұрын

@@The_Polished_Edge really thats the first time i heard that

@The_Polished_Edge Жыл бұрын

@@Tursilyano-ds2hg yep, with push cuts and chopping especially. Some experiments by myself and other knife sharpeners around the world have come to the same conclusion. With slicing and draw cut motions a slightly toothier edge would be better. Ultimately, the edge finishing type can be selected based on the task at hand.

@The_Polished_Edge Жыл бұрын

@@Tursilyano-ds2hg kzbin.info/www/bejne/j5bVnYyigtWgaqs&ab_channel=MichaelChristy

@The_Polished_Edge Жыл бұрын

@@Tursilyano-ds2hg kzbin.info/www/bejne/fYrKdIl5ja6hidU&ab_channel=Cedric%26AdaGearandOutdoors

@albeklik8055 Жыл бұрын

What the heck is your problem

@CSari-po3ey Жыл бұрын

Great job ❤

@The_Polished_Edge Жыл бұрын

Thank you 😊

@andregreen8040 Жыл бұрын

No doubt he’s cutting up all those newspapers to make “ alphabet “ soup. I can also see why he was wearing a respirator. BECAUSE THIS VIDEO STINKS Retitle your video to “ paper cuts” There was no knife sharpened involved. What a waste.

@scudonepercenter Жыл бұрын

Nice.

@bigshot348 Жыл бұрын

Mantapppppp broooooo

@einundsiebenziger5488 Жыл бұрын

That sharpening stand seems to move around a lot while sharpening. Not very reassuring when operating sharp objects.

@The_Polished_Edge Жыл бұрын

It's a massive improvement over how much the Edge Pro Apex moved, I used to slide from one end of the table to the other end 🤣 That being said this was many years back and there are newer systems that are rock solid, the Jende Jigs being my go to

@cosmoscience2092 Жыл бұрын

So one thing about the udt, it’s not actually a true chisel grind. Both sides of the edge are actually beveled. So right or left handed will work the same

@alexch3269 Жыл бұрын

Купил себе такой! Лютый!

@rhugh02 Жыл бұрын

Great knife just picked one up. I'm not looking forward to having to try and sharpen it. The sheath is awesome. But I ordered a Kydex one so I don't jack up the beautiful leather. Grear review. A how to sharpen this knife video would be awesome. Thanks.

@pierpaolo0101 Жыл бұрын

Wonderful Italian knife ❤

@darylldrexler7303 Жыл бұрын

This lighter seems nice, but broke in about 1 week of pocket carry - furthermore, the company refused to help with parts or service, as I hadn't ordered it from their official distribution retailer in the US, who was completely sold out and has continued to be for over 6 months. Complete garbage, do not buy.

@illiyakuryakin3092 Жыл бұрын

I enjoyed your video and just ordered the knife. But can you explain what “Mirror de guy” means?

@The_Polished_Edge Жыл бұрын

Hi! Thank you. Probably referring to sharpening and refining the edge to a mirror

@bigshot348 Жыл бұрын

The high convex added with that beautiful polish makes this axe truly an axe should be. Great job ma mannnn

@The_Polished_Edge Жыл бұрын

thank you! It was certainly fun to work on, and I was grinning ear to ear after it was done 😄

@urbanknifeguy Жыл бұрын

Thanks for the awesome job in reprofiling the head! Looking forward to field testing it very soon!

@The_Polished_Edge Жыл бұрын

pleasures mine bro! can't wait to see how it performs!

@vladz377 Жыл бұрын

Ужасный нож. Выкинутые деньги на ветер. Не знаю кто писал эти положительные отзывы,да он острый и прочный,но работать им не возвожно. Во первых он матовый и парадокс в том,что продукты наобород липнут так,что невозможно резать ничего,пришлось отпалировать. Эстетика ушла,прилипать перестал,но он не режит,а колит как топор просто,потому что он ужасно сведён к режушей кромке,слишком резкий перепад и из-за этого он просто рубит. А отличные отзывы,потому что они не от профессионалных поваров,а пару единственных от поваров и те проплаченные. В видео где режут этими ножами видно как они именно рубят. С ножами от YAXELL такого нету. Да ни с какими нету. Да этот острый,а толку,можно и топор наточить.

@The_Polished_Edge Жыл бұрын

That's interesting. Most knives will have sticking, even those with granton edges. The only ones designed for no sticking are thicker single bevel blades like the deba or yanagiba. Polishing the sides of the blade should have little to no effect on how the cutting edge performs, unless whatever you're cutting touches the polished section, then perhaps there will be an effect. I'm keen to see the work you've done and the problems you've faced. Would you have a KZbin video about it?

@vladz377 Жыл бұрын

@@The_Polished_Edge I uploaded a photo collage to the KZbin channel. Here the problem is in the thickness of the blade at the cutting edge. On miyabi 0.5mm on Yaxell 0.3mm When cutting, it does not cut, but colitises the product.

@The_Polished_Edge Жыл бұрын

@@vladz377 you could try thinning the blade or just decreasing edge angle or both. I've sharpened both types of blades you mentioned and they both take on a good edge, miyabi's main difference is the steel they use. Colitising? I'm not quite sure what you mean by that. Wedging? I saw your video, perhaps a cutting demonstration of the issue would help

@vladz377 Жыл бұрын

@@The_Polished_Edge Yes, you need to thin the blade on the miyabi. The sharpening angle is good there, 14 degrees per side. "Colitises" I mean splits like an ax

@The_Polished_Edge Жыл бұрын

@@vladz377 ah yes, wedges, we're on the same page then. well, I hope you manage to make your miyabi a reliable user eventually. it's not a cheap knife, and it'd be a shame tostay dissatisfied with it.

@teguhwibisono8076 Жыл бұрын

Please inform 2kind of Grit sand belt did you use?

@tacticalcenter8658 Жыл бұрын

I avoid D2 and 440c at all costs. They look nice though.

@The_Polished_Edge Жыл бұрын

Thanks! Yeah it's not the most advanced steel available, but for an affordable workhorse daily user kitchen knife, sure beats 420j2 at 56 hrc. Ideally I'd have it in m390, but man the cost sure goes up quickly 😂

@slynl83 Жыл бұрын

Wow! You weren't kidding when you told me these were super sharp!

@The_Polished_Edge Жыл бұрын

You know where I keep the bandaids right?

@slynl83 Жыл бұрын

Apasal so ganas?

@urbanknifeguy Жыл бұрын

Angry indeed!

@The_Polished_Edge Жыл бұрын

marah bro! hahaha

@frankkorn7107 Жыл бұрын

Hello, I would be interested to know which company this belt sander is from.

@The_Polished_Edge Жыл бұрын

There was a local Malaysian seller for it, but he's been off grid for awhile now

@marveen6372 Жыл бұрын

How do u make it so sharp

@The_Polished_Edge Жыл бұрын

Good steel, good heat treat, good stones and proper methodologies usually get the job done. I do pick knives that I know can achieve these results as I know some are just too fussy to get the same result.

@marveen6372 Жыл бұрын

@@The_Polished_Edge what brand is it

@The_Polished_Edge Жыл бұрын

@@marveen6372 this ones a kershaw in m390 steel, made in the US

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