Another Benchmark! N695 Steel Unleashed to the Max

[@daeholm]

We need some toughness tests on these extreme angles. Break out the baton and gnarled Australian hard wood.

[@BrentonCarr]

Pete these unleashed videos have inspired me!. I'm going to sharpen all my blades to 0 degrees to maximize cutting.

[@gooseshot1403]

Its funny how this steel is basically 440c. I guess this is proof that 440c is definitely capable with a good heat treat, and can obviously hold low edge angles even though many say is has large carbides that are not stable at low angles.

[@themaggot8440]

I've always found it funny that people turn their noses up at 440 yet drool over S30v or N690co steels lmfao. I guess it's more important to know what tasks the knife will perform, cause I wouldn't wanna take a high-carbon steel knife diving but I also wouldn't wanna depend on a Buck 119 if I'm gonna be performing hard-use tasks. Tool for the job I guess lol

[@BradGryphonn]

That was very interesting. A definite huge difference in performance. I may have to redo that edge! Thanks again, Pete. Great work again.

[@CedricAda]

the edge is fine, just weirdly unoptimized for rope cutting! Still shaves hair, but needs to almost saw through the sisal - theres some microscope level trickery going on here, but I think its the convexing mainly doing it!

[@marcusnilsson9170]

That intro is so EPIC! Loving it. Good review. Thinking about getting one of those knives.

[@markanthonystringfellow3923]

N690 And N695 Are very Good In Their Class!!!

[@Cloverhunny325]

Mark Anthony Stringfellow anything you can tell me about N695

[@jotabe1984]

@@Cloverhunny325 It is "Bohler" custom name for 440c, N690 is close to 440c but a little improved in edge retention. The "N695" is used mostly on European knife makers, which are known for using not-so-premium steel but give a very very good heat threat. If you ever get a N695 knife you are going to get a very well threated 440c, so you can really depend on that knife, since 440c well threated will perform very good.

[@MickyMouseLimited]

I would like to add a comment to your edge theory . I have a BK2 with a 19 convex grid. Well the knife was really sharp cutting paper processing wood etc. One day I decided to test how durable the edge was against cans of tuna. It took cutting only trough 5 cans including the rolled edges and the knife lost its sharpness. So after I putt 25 degree micro bevel on a wet stone and the knife was sharp again. Now with actually total of 50 degrees edge I did cut trough 5 cans and the knife is not losing its edge. So in short with the 50 degrees i cant really cut paper but I can cut everything else with out loosing the edge.

[@daryooshfatemi]

Your theory is correct and your test is valid, but both only on soft materials like ropes. With some impacts into harder materials like wood, bones, etc, that flat/concave edge will quickly chip or roll over. If you want to see a real life competition do some wood works or butchering before cutting ropes I suggest.

[@kaizen5023]

I have a Cudeman JJSK2 with the same steel, N695, and I will note that it seems harder than a lot of my other knives, so that could play a factor if it is up in the 61-62 range.

[@hokabrock9967]

Another great video! Thanks for your time Pete

[@Errcyco]

That intro is badass. Murica.

[@wwowly]

iirc this steel was originally formulated for razor blades, so i guess it makes sense it can take a stable edge this fine. cool!

[@christamu2]

Love that intro video. One constructive criticism would be to include fighter jets made out of biceps thus increasing the extremeness by a factor of 1.53.

[@SimonsDiscoveries]

There may be one more thing at play there. You could put your entire rig (cutting board + rope) on a bathroom scale or something maybe a bit more sensitive and record how much downward force you use when cutting with each edge geometry type. My prediction is that the convex edge requires more force when cutting the rope and gets worn down faster, which is one of the main reasons why it performs rather poorly in terms of wear resistance but is actually better where edge stability is more important.

[@inthepocket7405]

Great video! I’m loving the edge geometry testing. I did a more extreme angle on my 940 to try and compensate for a bad primary grind from the factory( super thick behind the edge), and it made it slice for days. The s30 seems to be tough enough to take the steep angle and not chip. You should test s30! Curious to see your results...

[@micheletennis87]

Hi, do you find this n695 steel better or worse in edge retention than 14c28n? Thank you.

[@thomasdenton132]

Your testing highlights the importance of tailoring your edge type as well as edge angle for the medium you plan to cut. The convex edge is tough but high drag, the hollow edge is low drag but not very tough, especially not against lateral forces. The rope is highly abrasive but not very hard, so the hollow edge excels there, whereas wood is a low abrasion high stress medium, especially when going across grain, so the convex survives that sort of work far longer. Anyone who's ever taken a thin hollow edge and tried notching out a figure 4 trap from a hardwood will tell you of their immediate resharpening pain owing to a chipped and or rolled edge. The common V edge is the jack of all trades in this regard, hence it's popularity, but it excels only in one field, being a general purpose edge. It's all about choosing the right edge for the right knife and using the right knife for the right task. That's why we all need lots of knives :-) Love the channel Pete, thanks for all the time and effort you put in.

[@don0giorgio]

Thomas Denton you sound like an expert in the matter. Bet you spend like at least 300 days a year constantly cutting smth, a wood worker or a hunter or a hiker or a survivalist, am i right?

[@dperk1757]

Great video.. I like Cudeman and have a number of their knives. I have punished my MT5 and it’s taken everything I’ve thrown at it including long beach camping trips, which to be honest I wouldn’t wish on any knife, but 99% corrosion free and ok longevity on the knife edge. I’ve always just resharpened the existing factory edge angle, now I’m inspired..

[@kaizen5023]

I was surprised my Cudeman JJSK2 was rusting on the edge when I pulled it out of the sheath. I think some moisture had gotten in the sheath in my car, and the coarse stone I had last used on the edge allowed it to rust more easily.

[@justinpatrickhoffman]

Love the scientific explanation!

[@fredmaner6551]

Pete, consider this: The convex grind should provide more lateral support to the edge not less. What if the edge failure mechanism is more about steel ductility or hardness than edge profile. The low angle “V” grind is much less supported as compared to the convex grind. Is it possible that the “V” edge chips or flakes off rather than rolling over due to hardness. These microchips could be exposing new carbide etc...helping maintain the edge sharpness. Great work! Thanks!

[@fredmaner6551]

One more thought, or is it simple edge geometry...the associated cut contact surface area and cut force applied for a each edge profile may impact cut performance in a given material. It might be interesting to calculate the difference in the edge surface area that actually comes in contact with the rope for each edge profile.

[@paulhughes3961]

That good news. I have 1 knife with N690 and I was unsure how that steel would hold up. Thanks for a great video.

[@jeremys8360]

When sharpening on the tormek, try to keep the edge on the same part of the stone if that makes sense. When getting towards the tip, rotate the handle back in order to compensate for the angle change. That’s why the heel of the blade bevel is sooo much wider than the tip bevel

[@CedricAda]

aw man I used to do that in my old videos and the other guys told me not to, and the blade have narrower bevels at he tip even at the same angle because the stock is thinner there

[@jeremys8360]

Cedric & Ada Gear and Outdoors it’s kinda like if you’ve ever looked at a cold steel Finn wolf. It’s a scandi grind and the heel is 10 degrees and the tip is 25 degrees and it’s visible. I’d say try both ways. You’re the edge scientist lol. I have a wicked edge so I tend to go for 15-17 degree mirror polishes. You could even do a comparison between the two methods cause I think it’ll be more even the other way

[@CedricAda]

i have a KME arriving pretty soon so I am gonna science everything super hard

[@jeremys8360]

Cedric & Ada Gear and Outdoors lol go science the hell out of it. The kme is probably the best value sharpener (as in the stones are cheaper and more stone options) but I like the dual sided option of the wicked edge. Loving the channel tho man. You convinced me to get a knife in Lc200n which I’ve got a native 5 salt Lc200n on preorder. I live in the US of A about a half mile from the gulf coast so my knives see a lot of salt and humidity. Can’t wait to get it

[@rambo20866]

Jeremy Sharpe I'm in Slidell, Louisiana. Love the Gulf Coast!!

[@herbertgearing1702]

I never thought about it but I guess typical stropping on leather is putting a micro convex on your edge and using a stropping wheel would be the opposite effect a micro hollow. I've tried stropping with materials with no give but I don't know if I am perfectly steady enough to get great results on a steel which requires a lot of stropping for burr removal. I think everyone who is interested in "the science of sharp" should edc a good knife in a well done but inexpensive steel and experiment with sharpening. The frequency of sharpening and the shorter time between sharpening /stropping and using the results accelerates learning and the repetitive process will help you retain more of the lessons learned. It's cheap too a $25-50 knife and a decent pocket stone $20-30 you can carry a little basswood or leather strop and you have learned a lot without destroying several nice knives like most of us do.

[@Gpknives]

Great testing. Just goes to show it's all about that edge. Also, is that 'The Mars Volta' I hear at the end?

[@CedricAda]

yeah man, love the mars volta

[@ScentitarFragrance]

Another important thing with angles is their toughness or ability to take impact . Convex is far better for batonning or splitting wood or heavier tasks

[@49giants3]

I didn’t see that coming. Good stuff my friend

[@JG54206]

Almost a scandi grind. I’ve heard a school of thought that says the lower the angle the better the edge retention because a the knife gets “dull” it’s still very thin behind the edge bec of the huge bevel grind.

[@Mikeydzxc]

Any idea what kind of abrasives were used to create the convex edge? Soft abrasives like aluminum oxide aren't the best for steels with a lot of carbides.

[@MoosesGearGooReview]

Great test man. I loved the diagrams. It makes sense to me

[@jamesf.4420]

M4 Unleashed?

[@CedricAda]

soon I hope!

[@anthonyp7051]

Your testing seems to get me like,how would this relate in the real world with the secondary bevel and as the maker sent it? Then I become overwhelmed with how much truth the test reveals on steels and geometry of knives! We need to know how a edge holds up off its particular steel as far as long term use. Does it chip,roll? What’s the damage it takes at its dulling point and how much work is needed to bring it bk to sharp? Your #1 for these reasons and striving to grab a hold of every steel across the spectrum.

[@andrewthompson2536]

Have you checked out knife steel nerds yet? They have an article up about how thinner edges last longer and different finishes and whatnot

[@CedricAda]

yeah thats such a great website - has been in my ending titles for a while now

[@howardgreen9718]

Ok I’ll bite Pete are those shirts available on your online store.

[@CedricAda]

wife found it on one of those online tshirt sites, along with my one punch man tshirt

[@whocares3986]

I'm really glad you're getting a KME. I use a Wicked Edge but I think the KME is top notch too.

[@don0giorgio]

Bob Snyder you sharpening snob you

[@whocares3986]

don0giorgio Not a snob, but I do love sharpening. To me it's as interesting as the knives themselves. I'm not good enough at it to be a snob. Lol.

[@RD-fb6ei]

Just curious, what do you do with the rope after you cut it?

[@brianfollett687]

Thats good shit man . I love seeing these extreme edges , its fun to watch and I understand exactly what you're saying , but as a woods knife , how long do you think that 12° edge will hold up in the field ? Im pretty hard on my knives , even my edc . I would never put a 12° on a knife , 17° would probably be the absolute limit for me , plus I can't afford to ruin my knives to find out . So Thank You for sacrificing your blades for the Greater Good . So , Keepem Comin .... all us steel junkies love it .

[@CedricAda]

im gonna take it out tomorrow and do various survival tasks with it and see how it goes!

[@mikelikesknives428]

Those huge bevels always make me laugh. They work in these tests but they are funny looking. Thanks for these videos.👍

[@ciderandthorazine]

whoah! that's bananas really.

[@frederikkjaer4170]

Is this grind possible with a svcandi grind?

[@EDCwithAaron]

I want to get a tormek just for reprofiling purposes... Reprofiling on the KME takes hours.

[@ArikGST]

I`d love to see how these "extreme" edges withstand batoning. I currently use the lansky system so my knives have V-Ground edges, which are great for slicing and carving, but since the Lansky has at most a 15° edge they aren`t that "unstable".

[@xabalba555]

What is the opening music? It sounds like chrono trigger

[@CommonCentsOutdoorsman]

I thought N690 was similar to VG10 not N695? The type of edge can make all the difference regardless of steel type agreed.

[@eachday9538]

I want one of those t-shirts

[@Surago]

EDnaut how long have you gone with no shirt!?!

[@eachday9538]

Since they stopped selling Hypercolor t-shirts at Kmart

[@MsKatiepeter]

Get a 2x72 grinder bring the primary flat grind to 0.005 inches put a 400 grit micro edge at 15 dps.

[@eachday9538]

Convex for chopping, prying, splitting

[@BradGryphonn]

I've also dressed animals with that knife. Actually, other than julienning vegetables, it's seen some varied use. But still 70 v 410 cuts. That's pretty amazing.

[@eachday9538]

Yeah it looks like a good all rounder blade, I didn't mean to sound like I was knocking convex, just postulating about the areas where it might still come into it's own, now that Pete has ruined any notion that thickness behind the edge might support edge retention during abrasive cutting. Surely it still reigns supreme for impact and torque. All depend on angles and thicknesses and blade heights etc etc too of course.

[@BradGryphonn]

Nah, all good mate. I knew you weren't knocking it. I'd never convex my Delica or any other slicey type knife. The MT-5 is my all-'round knife for 'bush' type use. I also sent Pete my Entresierras that I've barely used. I bought because it was a lump of a knife and looked different. I'm hoping he'll use it on a 'Dickhead Survival' trip. There are a couple of reviews on YT and you can get the specs here: www.knifeshopaustralia.com.au/cudeman-entresierras-survival-knife-155-m-authoris

[@eachday9538]

That thing is a tank, has a bit of TOPS Knives vibe about it

[@BradGryphonn]

Yeah, it's a bit of a beast. I like it. I got it for around $170 Australian but it's up over $200 now.

[@don0giorgio]

Wow, >400 cuts, was not expecting that

[@CedricAda]

me neither!

[@don0giorgio]

Cedric & Ada Gear and Outdoors theres an old russian saying "you cant make a candy out of shit" , well this is that rare occasion

[@davidturin3823]

don0giorgio why? It is an Spanish knife 😉

[@don0giorgio]

David Turin you're refering to you cant make a candy out of shit?))

[@don0giorgio]

David Turin i dont think country matters, you may produce quality products even in Somali, given appropriate steel, straight hands that grow from shoulders (not ass) and constant quality control))

[@J85909266]

You're fucking dope, Pete.

[@geraldtaafe]

this is some creepy ass music at the beginning.

[@Malegole]

you tube graduate

[@CedricAda]

brocial studies